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Saddique MS, Sultan MT, Iqbal SZ, Bosch C, Akhtar S, Raza H, Tariq N, Ahmed W. Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder. Foods 2024; 13:555. [PMID: 38397532 PMCID: PMC10887736 DOI: 10.3390/foods13040555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 02/25/2024] Open
Abstract
The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (Curcuma longa L.), ginger (Zingiber officinale), and black cumin (Nigella sativa). A bread formulation was enriched with the individual/combined supplementation (1-3%) of these herbs. Later, the bread was analyzed for nutritional, rheological, textural, and sensorial characteristics. The results revealed that the herbs improved the nutritional composition of bread, especially ash and fiber, as the maximum ash and fiber contents were noticed in T15 (2.0% dried powder of each plant) with values of 1.64 ± 0.04% and 4.63 ± 0.16%, respectively. The results regarding the rheological behavior showed minor variations in the rheological traits and a slight increase in dough development time up to 4.50 ± 0.20 min in T10 from 2.80 ± 0.13 min in T0. The sensorial attributes also indicated their marked suitability as external and internal characteristics were least affected by the addition of the herbs. Although some parameters like the crust and crumb colors were affected by the addition of black cumin, showing values of 6.25 ± 0.52 and 4.44 ± 0.19, respectively, in T15, and aroma characteristics were affected by the addition of ginger, supplementation with a combination of herbs at lower doses mitigated the adverse effects of other herbs. Moreover, shelf-life extension, especially with the addition of turmeric powder, was the hallmark of this research. This study concluded that medicinal herbs can be incorporated into baked products to improve the nutritional and sensorial attributes of functional herbal bread.
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Affiliation(s)
- Muhammad Suffyan Saddique
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Muhammad Tauseef Sultan
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Shahzad Zafar Iqbal
- Department of Applied Chemistry, Government College University, Faisalabad 38000, Pakistan
| | - Christine Bosch
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;
| | - Saeed Akhtar
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Hassan Raza
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Naima Tariq
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Waqas Ahmed
- Department of Food Science and Human Nutrition, Faculty of Bio-Sciences, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan;
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Godefroidt T, Riley IM, Ooms N, Bosmans GM, Brijs K, Delcour JA. Sucrose substitution in cake systems is not a piece of cake. NPJ Sci Food 2023; 7:52. [PMID: 37758781 PMCID: PMC10533539 DOI: 10.1038/s41538-023-00225-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Accepted: 08/31/2023] [Indexed: 09/29/2023] Open
Abstract
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (BL)] exhibits low mobility by its low T2 relaxation time (T2,D RT). This is due to its interactions with sucrose or sucrose replacers. The T2,D RT itself is positively related with the effective volumetric hydrogen bond density of sucrose or sucrose replacers. Sucrose additionally co-determines the quantity and viscosity of cake BL and thereby how much air the batter contains at the end of mixing. Like sucrose, maltitol and oligofructose provide adequate volumes of BL with low water mobility and thus sufficient air in the batter, while the rather insoluble mannitol and inulin do not. Differential scanning calorimetry and rapid viscosity analysis revealed, however, that, in contrast to sucrose and maltitol, oligofructose fails to provide appropriate timings of starch gelatinisation and protein denaturation, resulting in poor cake texture. The shortcomings of mannitol and oligofructose in terms of respectively ensuring appropriate gas content in batter and biopolymer transitions during baking can be overcome by using mixtures thereof. This work shows that successful sucrose substitutes or substitute mixtures must provide sufficient BL with low water mobility and ensure appropriate timings of starch and protein biopolymer transitions during baking.
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Affiliation(s)
- Thibault Godefroidt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Isabella M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | | | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.
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Hossain MI, Faruk MO, Subahan Mahbub Tuha MA, Mimi S, Islam KR, Sarafat Ali DM, Sahabuddin M. Comparative safety analysis of newly prepackaged backed food products and those approaching the expiry date in Bangladesh. Heliyon 2023; 9:e17513. [PMID: 37456032 PMCID: PMC10345249 DOI: 10.1016/j.heliyon.2023.e17513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 07/18/2023] Open
Abstract
PURPOSE The enrichment of microbial growth in prepackaged, frozen food goods from the day of manufacturing to the day of expiration has been the subject of recurrent concerns. These fortified foods are widely consumed by individuals of all ages in poor nations due to their ability to satisfy even the smallest of appetites. People often disregard the expiration dates printed on food packaging despite the fact that manufacturers are required by law to do so. This research looked into whether or not it was safe to consume packaged foods that were getting close to their expiration date. Finding out if people are exposed to hazardous microorganisms and how much bacteria is created daily on them. MATERIALS AND METHODS We collected six prepackaged backed food products samples of three types separately, where three were collected around manufacturing days and three were nearly expired days from different companies. We have assayed and identified the foodborne microbial communities among the samples by morphological study and different types of biochemical tests. After that, we tested how well various popular antibiotics worked against those isolates. RESULTS It showed that there are more bacterial communities that grow gradually day by day on prepackaged backed food products and nearly expired products that contain a large number of food-borne disease-causing bacteria that show mostly resistance against commonly used antibiotics. CONCLUSION Although nowadays the demand for prepackaged backed food products is increasing as ready-to-eat processed foods, mostly in developing countries, there's a serious health risk if we take the products that were produced a long time ago.
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Fahmy AR, Jekle M, Becker T. Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regime. J Texture Stud 2023; 54:153-169. [PMID: 36222431 DOI: 10.1111/jtxs.12729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 09/22/2022] [Accepted: 10/01/2022] [Indexed: 11/28/2022]
Abstract
3-dimensional printing is a novel processing method used for the design and manipulation of food textures. The systematic characterization and modulation of 3D printed food textures is imperative for the future design of sensory profiles using additive manufacturing. For 3D printed closed-cell food foams, the clarification of the deformation behavior in relation to design parameters is of interest for the processing of customized food textures. For this reason, we studied the deformation behavior of 3D printed and thermally stabilized closed-cell starch-based foams beyond the elastic regime. Periodic spherical bubble configurations at different porosity levels were used to modulate the deformation behavior of the printed foams. From a processing perspective, the integration of in-line thermal stabilization was used to eliminate post-processing and to control the moisture content of the starch-based system. Compression analysis combined with FEM simulations were performed to characterize the strain rate dependency of textural properties, the stress relaxation, and the foam's stress-strain behavior with respect to the design porosity and bubble distribution. Results showed that the stress relaxation is solely dependent on cell wall properties while different stress-strain regimes showed distinct dependencies on design parameters such as bubble size and distribution. Consequently, the precise control of the large deformation behavior of foods using 3D printing is challenging due to the superposition of structural and geometrical dependencies. Finally, through the presented approach, the structure-deformation relations of 3D printed closed-cell food structures are adequately described.
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Affiliation(s)
- Ahmed Raouf Fahmy
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Freising, Germany
| | - Mario Jekle
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Plant-based Foods, Stuttgart, Germany
| | - Thomas Becker
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Freising, Germany
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Jebalia I, Della Valle G, Guessasma S, Kristiawan M. Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling. Food Res Int 2022; 162:112047. [PMID: 36461312 DOI: 10.1016/j.foodres.2022.112047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/03/2022] [Accepted: 10/12/2022] [Indexed: 11/04/2022]
Abstract
Pulses extruded foods can be envisaged asall solid foams with voids and walls, the latter being considered as a dense starch/protein composite. Pea flour (PF) and blends of pea starch and pea protein isolate (PPI) with different protein contents (0.5-88% dry basis) were extruded to obtain models of dense starch-protein composites. Their morphology was revealed by CLSM microscopy, and their mechanical properties were investigated using a three-point bending test complemented by Finite Element Method (FEM) modelling. Composite morphology revealed protein aggregates dispersed in the starch matrix. It was described by a starch-protein interface index Ii computed from the measured total area and perimeter of protein aggregates. The mechanical test showed that the extruded PF and PPI ruptured in the elastic domain, while the extruded starch-PPI (SP) blends ruptured in the plasticity domain. The mechanical properties of pea composites were weakened by increasing the particle volume fractions, including proteins and fibres, probably due to the poor adhesion between starch and the other constituents. The mechanical behaviour of pea composites did not accurately follow simple mixing laws because of their morphological heterogeneity. Modelling results show that the elastoplastic constitutive model using the Voce plasticity model satisfactorily described the hardening behaviour of SP blend composites. Reasonable agreement (2-10%) was found between the experimental and modelling approaches for most materials. The computed Young's modulus (1.3-2.5 GPa) and saturation flow stress (20-45 MPa) increased with increasing Ii (0.7-3.1), reflecting the increase of interfacial stiffening with the increase of contact area between starch and proteins. FEM modelling allowed to identify the mechanical effect of structural heterogeneities.
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Affiliation(s)
- I Jebalia
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - G Della Valle
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - S Guessasma
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - M Kristiawan
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
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Pradhan A, Tripathy PP. Effect of little millet
(Panicum miliare)
on physical, rheological, nutritional and microstructural properties of bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Abhishek Pradhan
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - P. P. Tripathy
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
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7
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Hardness targeted design and modulation of food textures in the elastic-regime using 3D printing of closed-cell foams in point lattice systems. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110942] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules 2022; 27:molecules27092690. [PMID: 35566041 PMCID: PMC9103911 DOI: 10.3390/molecules27092690] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/14/2022] [Accepted: 04/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers content, and the presence of bioactive phytochemicals. Gluten-free breads (GFBs) are products that have disadvantages such as unsatisfactory texture, low nutritional value, and short shelf life, so natural additives containing proteins and hydrocolloids are in demand to increase GFBs value. In this study, extract from flaxseed by-product (FOCE-Flaxseed Oil Cake Extract) was used to replace water (25-100%) in GFBs formulations and their nutritional value, antioxidant properties, and sensory features were investigated. The results showed that GFBs with FOCE had an elevated nutritional and nutraceutical profile (up to 60% more proteins, significantly increased K, Mg, and P levels). Moreover, the addition of FOCE improved the technological parameters (increased specific volume, number of cells and height/width ratio, reduced density, average size, and perimeter of cells), antioxidant potential, and overall sensory quality of GFBs. This study showed an encouraging way of using a by-product that, due to its high content of proteins, polysaccharides, minerals, and antioxidants, can add value to GFBs.
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Hopkin L, Broadbent H, Ahlborn GJ. Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes. Food Chem X 2022; 13:100182. [PMID: 34917930 PMCID: PMC8666506 DOI: 10.1016/j.fochx.2021.100182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 11/19/2021] [Accepted: 12/04/2021] [Indexed: 10/25/2022] Open
Abstract
Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced cupcake volume and crumb structure, with smaller flour-particle size resulting in increased volume and decreased crumb density. Although almond-flour particle size itself did not directly influence cupcake properties, volume increases were observed in cupcakes with higher percentages of almond flour. Addition of coconut flour increased cell size and decreased cell density. Mechanical testing showed almond flour resulted in a cupcake that was more tender. Adhesion and cohesion values showed no statistical difference after 24 h and minimal change at subsequent evaluation periods. Quantitative descriptive analysis and consumer acceptance evaluation indicated that cupcakes containing almond flour were more moist and tender, and were preferred over cupcakes made with only coconut flour. Almond and coconut flours may be used in gluten-free, ketogenic cupcakes, with almond flour performing better in evaluated parameters.
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Affiliation(s)
- Lauren Hopkin
- Brigham Young University, 701 E. University Parkway, ESC S-221, Brigham Young University, Provo, UT 84602, USA
| | - Hannah Broadbent
- Brigham Young University, 701 E. University Parkway, ESC S-221, Brigham Young University, Provo, UT 84602, USA
| | - Gene J Ahlborn
- Brigham Young University, 701 E. University Parkway, ESC S-221, Brigham Young University, Provo, UT 84602, USA
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10
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Yue Y, Zhang S, Fan B, Tong L, Wang L, Guo Y, Wang F, Liu L. The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Ying Yue
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Shuo Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Bei Fan
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yahong Guo
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
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12
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Godefroidt T, Ooms N, Bosmans G, Brijs K, Delcour JA. An Ohmic heating study of the functionality of leavening acids in cream cake systems. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Fahmy AR, Amann LS, Dunkel A, Frank O, Dawid C, Hofmann T, Becker T, Jekle M. Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102743] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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14
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Gillespie R, Ahlborn GJ. Mechanical, sensory, and consumer evaluation of ketogenic, gluten-free breads. Food Sci Nutr 2021; 9:3327-3335. [PMID: 34136197 PMCID: PMC8194744 DOI: 10.1002/fsn3.2308] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/12/2021] [Accepted: 04/15/2021] [Indexed: 11/23/2022] Open
Abstract
Ketogenic, gluten-free breads comprised of almond flour, oat bran fiber, or combinations of both were compared. The textural properties, sensory attributes, and consumer acceptance were analyzed on each bread containing 100% almond flour (AF), 66.7% almond flour with 33.3% oat bran fiber (AOB), 66.7% oat bran fiber with 33.3% almond flour (OBA), and 100% oat bran fiber (OB). AF and AOB breads had a more open crumb structure composed of cells between 1-4 mm2. OBA and OB had a significantly dense crumb pattern made up of more cells less than one millimeter squared. Quantitative-descriptive analysis (QDA) and consumer acceptance testing was conducted 24 hr after baking and mechanical endpoints were evaluated 24, 72, and 120 hr after baking. AF and AOB breads were preferred over OBA and OB breads in QDA evaluation and consumer acceptance scores. Greater percentages of oat bran fiber resulted in a bread that was less moist, firmer in texture, and chewier with trained panelists. In both sensory evaluations, higher amounts of almond flour resulted in higher values in eggy flavor while increased amounts of oat bran fiber correlated with higher values in earthy flavor. Mechanical testing identified higher percentages of almond flour resulted in bread that was less firm and less chewy. Over time, all variations with almond flour became softer and less chewy, while the OB bread increased in firmness. Sensory cohesiveness did not correlate with the mechanical equivalent, identifying a need to re-evaluate the parameters used to calculate this objective endpoint.
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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Hedayati S, Niakousari M, Seidi Damyeh M, Mazloomi SM, Babajafari S, Ansarifar E. Selection of appropriate hydrocolloid for eggless cakes containing chubak root extract using multiple criteria decision-making approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110914] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Grenier D, Rondeau-Mouro C, Dedey KB, Morel MH, Lucas T. Gas cell opening in bread dough during baking. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Dong Y, Karboune S. A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes. Compr Rev Food Sci Food Saf 2021; 20:1937-1981. [DOI: 10.1111/1541-4337.12717] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 12/22/2022]
Affiliation(s)
- YiNing Dong
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
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Derossi A, Caporizzi R, Paolillo M, Severini C. Programmable texture properties of cereal-based snack mediated by 3D printing technology. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110160] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Nowak D, Jakubczyk E. The Freeze-Drying of Foods-The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials. Foods 2020; 9:foods9101488. [PMID: 33080983 PMCID: PMC7603155 DOI: 10.3390/foods9101488] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/01/2020] [Accepted: 10/15/2020] [Indexed: 12/15/2022] Open
Abstract
Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process.
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23
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Iuga M, Boestean O, Ghendov-Mosanu A, Mironeasa S. Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties. Foods 2020; 9:foods9060828. [PMID: 32599829 PMCID: PMC7353663 DOI: 10.3390/foods9060828] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/18/2020] [Accepted: 06/22/2020] [Indexed: 02/08/2023] Open
Abstract
The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Ştefan cel Mare University, 13, Universităţii Street, 720229 Suceava, Romania;
| | - Olga Boestean
- Faculty of Food Technology, Technical University of Moldova, 168, Ștefan cel Mare Blvd., MD-2004 Chișinău, Moldova; (O.B.); (A.G.-M.)
| | - Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 168, Ștefan cel Mare Blvd., MD-2004 Chișinău, Moldova; (O.B.); (A.G.-M.)
| | - Silvia Mironeasa
- Faculty of Food Engineering, Ştefan cel Mare University, 13, Universităţii Street, 720229 Suceava, Romania;
- Correspondence: or
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Guo XN, Yang S, Zhu KX. Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread. Food Chem 2019; 283:52-58. [DOI: 10.1016/j.foodchem.2019.01.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 12/03/2018] [Accepted: 01/03/2019] [Indexed: 10/27/2022]
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Rathnayake HA, Navaratne SB, Navaratne CM. Porous Crumb Structure of Leavened Baked Products. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:8187318. [PMID: 30155475 PMCID: PMC6098858 DOI: 10.1155/2018/8187318] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Accepted: 07/18/2018] [Indexed: 11/17/2022]
Abstract
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling. Development of the porous crumb structure mainly depends on dough ingredients and processing conditions. Hence, certain modifications for those factors (incorporating food hydrocolloids, emulsifiers, improvers, etc.) have been conducted by cereal sciences for obtaining well-developed porous crumb structure and retard staling. Several image analysis methods are available for analyzing microstructural features of porous crumb structure, which can directly affect the mechanical and sensorial properties of the final product. A product with a well-developed porous crumb structure may contain the property of higher gas retention capacity which results in a product with increased volume and reduced crumb hardness with appealing sensorial properties.
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Affiliation(s)
- H. A. Rathnayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - C. M. Navaratne
- Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Mapalana, Kamburupitiya, Sri Lanka
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Hedayati S, Mazaheri Tehrani M. Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Sci Nutr 2018; 6:1154-1161. [PMID: 29983980 PMCID: PMC6021699 DOI: 10.1002/fsn3.656] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 03/16/2018] [Accepted: 03/25/2018] [Indexed: 01/30/2023] Open
Abstract
The baking industry is interested in finding cost-effective and healthful alternatives for eggs. Therefore, in this study the effects of total replacement of egg by soymilk (SM) in combination with 0-6% soy lecithin (SL) on batter (density, microstructure, viscosity, and texture) and cakes (height, volume, density, texture, color parameters, and sensory attributes) were determined and compared with cakes manufactured with eggs. The results showed that all batters had shear thinning behavior and provided a good fit for the power law model. The egg-free cake in the absence of SL was downgraded because of high density and viscosity, small air bubbles, dark color, firm texture, low volume, and sensory scores. Inclusion of up to 4% SL to the SM was found to be significant in improving cake quality and led to cakes more similar to the control sample; however, higher levels of SL had negative effects on organoleptic properties of cakes.
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Affiliation(s)
- Sara Hedayati
- Department of Food Science and TechnologyFerdowsi University of Mashhad (FUM)MashhadIran
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Edun AA, Olatunde GO, Shittu TA, Adeogun AI. Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2018. [DOI: 10.1080/15428052.2018.1436109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- A. A. Edun
- Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
| | - G. O. Olatunde
- Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
| | - T. A. Shittu
- Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
| | - A. I. Adeogun
- Department of Chemistry, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
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Adeboye AS, Fayemi OE, Bamgbose A, Adewunmi A, Sobowale SS. Towards the development of peanut-wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13385] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. S. Adeboye
- Department of Food Technology; Moshood Abiola Polytechnic; Abeokuta Ogun State Nigeria
| | - O. E. Fayemi
- Department of Food Science; University of Pretoria; Hatfield Pretoria South Africa
| | - A. Bamgbose
- Department of Food Technology; Moshood Abiola Polytechnic; Abeokuta Ogun State Nigeria
| | - A. Adewunmi
- Department of Science Laboratory Technology; Moshood Abiola Polytechnic; Abeokuta Ogun State Nigeria
| | - S. S. Sobowale
- Department of Food Technology; Moshood Abiola Polytechnic; Abeokuta Ogun State Nigeria
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30
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Gao J, Tay SL, Koh AHS, Zhou W. Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Oke EK, Idowu MA, Sobukola OP, Bakare HA. Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1404537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Emmanuel Kehinde Oke
- Department of Food Science and Technology, P.M.B 2240, Federal, University of Agriculture, Abeokuta, Nigeria
| | - Michael Ayodele Idowu
- Department of Food Science and Technology, P.M.B 2240, Federal, University of Agriculture, Abeokuta, Nigeria
| | - Olajide Philip Sobukola
- Department of Food Science and Technology, P.M.B 2240, Federal, University of Agriculture, Abeokuta, Nigeria
| | - H. Adegoke Bakare
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
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Gao J, Wang Y, Dong Z, Zhou W. Structural and mechanical characteristics of bread and their impact on oral processing: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13671] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jing Gao
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
| | - Yong Wang
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Zhizhong Dong
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Weibiao Zhou
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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33
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Dewaest M, Villemejane C, Berland S, Neron S, Clement J, Verel A, Michon C. Effect of crumb cellular structure characterized by image analysis on cake softness. J Texture Stud 2017; 49:328-338. [DOI: 10.1111/jtxs.12303] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 08/27/2017] [Accepted: 09/07/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Marine Dewaest
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
- Mondelēz International, 91400 Saclay; France
| | - Cindy Villemejane
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
| | - Sophie Berland
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
| | - Stéphane Neron
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
- Cnam; 75002 Paris France
| | | | | | - Camille Michon
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
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35
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Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends. Food Res Int 2017; 97:123-132. [DOI: 10.1016/j.foodres.2017.03.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 03/10/2017] [Accepted: 03/19/2017] [Indexed: 02/02/2023]
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36
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Possibilities to derive empirical dough characteristics from fundamental rheology. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.08.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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37
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Farmani J, Miarkiani F, Maghsoudlou Y. Dough Characteristics, Baking Performance, and Staling of Taftoon Bread as Affected by Supplementation with Sesame Oil. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1138916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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38
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Mert ID, Sumnu G, Sahin S. Microstructure of Gluten-Free Baked Products. FOOD ENGINEERING SERIES 2016. [DOI: 10.1007/978-3-319-24735-9_7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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39
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Gulati T, Datta AK. Mechanistic understanding of case-hardening and texture development during drying of food materials. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.031] [Citation(s) in RCA: 104] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Mannuramath M, Yenagi N, Orsat V. Quality evaluation of little millet (Panicum miliare) incorporated functional bread. Journal of Food Science and Technology 2015; 52:8357-63. [PMID: 26604415 DOI: 10.1007/s13197-015-1932-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2014] [Accepted: 09/07/2014] [Indexed: 12/01/2022]
Abstract
The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.
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Affiliation(s)
- Mamata Mannuramath
- Department of Food Science and Nutrition, Rural Home Science College, University of Agricultural Sciences, Dharwad, Karnataka India
| | - Nirmala Yenagi
- Department of Food Science and Nutrition, Rural Home Science College, University of Agricultural Sciences, Dharwad, Karnataka India
| | - Valerie Orsat
- Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9 Canada
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41
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Compression behaviour of bread crumb up to densification investigated using X-ray tomography and finite element computation. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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Kindelspire JY, Glover KD, Caffé-Treml M, Krishnan PG. Dough Strain Hardening Properties as Indicators of Baking Performance. Cereal Chem 2015. [DOI: 10.1094/cchem-12-13-0249-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Julie Y. Kindelspire
- South Dakota State University, Department of Health and Nutritional Sciences, Brookings, SD 57007, U.S.A
| | - Karl D. Glover
- South Dakota State University, Department of Plant Science, Brookings, SD 57007, U.S.A
| | - Melanie Caffé-Treml
- South Dakota State University, Department of Plant Science, Brookings, SD 57007, U.S.A
| | - Padmanaban G. Krishnan
- South Dakota State University, Department of Health and Nutritional Sciences, Brookings, SD 57007, U.S.A
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43
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Volume digital image correlation to assess displacement field in compression loaded bread crumb under X-ray microtomography. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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44
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Razavizadegan Jahromi SH, Tabatabaee Yazdi F, Karimi M, Mortazavi SA. Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology; Ferdowsi University of Mashhad, Iran; Mashhad 91775-1163 Islamic Republic of Iran
| | - Mehdi Karimi
- Khorasan Agricultural and Natural Resources Centre, Iran; Mashhad Islamic Republic of Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; Ferdowsi University of Mashhad, Iran; Mashhad 91775-1163 Islamic Republic of Iran
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Chhanwal N, Ezhilarasi PN, Indrani D, Anandharamakrishnan C. Influence of electrical and hybrid heating on bread quality during baking. Journal of Food Science and Technology 2014; 52:4467-74. [PMID: 26139913 DOI: 10.1007/s13197-014-1478-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/11/2014] [Accepted: 07/08/2014] [Indexed: 11/25/2022]
Abstract
Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm(3)), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.
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Affiliation(s)
- N Chhanwal
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570020 India ; Acadamy of Scientific and Innovative Research, CSIR-CFTRI Campus, Mysore, India
| | - P N Ezhilarasi
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570020 India ; Acadamy of Scientific and Innovative Research, CSIR-CFTRI Campus, Mysore, India
| | - D Indrani
- Flour Milling, Baking and Confectionery Technology CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - C Anandharamakrishnan
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570020 India ; Acadamy of Scientific and Innovative Research, CSIR-CFTRI Campus, Mysore, India
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46
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Poutanen K, Sozer N, Della Valle G. How can technology help to deliver more of grain in cereal foods for a healthy diet? J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.009] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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47
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Tournier C, Grass M, Septier C, Bertrand D, Salles C. The impact of mastication, salivation and food bolus formation on salt release during bread consumption. Food Funct 2014; 5:2969-80. [DOI: 10.1039/c4fo00446a] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Health authorities recommend higher fibre and lower salt content in bread products.
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Affiliation(s)
- Carole Tournier
- CNRS
- UMR6265 Centre des Sciences du Goût et de l'Alimentation
- F-21000 Dijon, France
- INRA
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
| | - Manon Grass
- CNRS
- UMR6265 Centre des Sciences du Goût et de l'Alimentation
- F-21000 Dijon, France
- INRA
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
| | - Chantal Septier
- CNRS
- UMR6265 Centre des Sciences du Goût et de l'Alimentation
- F-21000 Dijon, France
- INRA
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
| | | | - Christian Salles
- CNRS
- UMR6265 Centre des Sciences du Goût et de l'Alimentation
- F-21000 Dijon, France
- INRA
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
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50
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Ezhilarasi P, Indrani D, Jena B, Anandharamakrishnan C. Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.009] [Citation(s) in RCA: 115] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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