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Bahraminejad M, Rostami O, Heydari M, Moradian M, Abdolmaleki K. Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit. Food Sci Nutr 2024; 12:1268-1278. [PMID: 38370044 PMCID: PMC10867455 DOI: 10.1002/fsn3.3840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 10/28/2023] [Accepted: 11/02/2023] [Indexed: 02/20/2024] Open
Abstract
This study aimed to produce and characterize a novel gluten-free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples containing wheat flour with sugar and monk fruit were prepared for comparison. The gluten-free cupcake without sucrose had a less specific volume and porosity index. To improve these properties, Cydonia oblonga (Cydonia Vulgaris) and Plantago ovata (Plantago genus) were used individually and in combination at concentrations of 1 and 2%. The cake containing no gum was made as a control as well. It was observed that addition of gums had positive effects on the specific volume, porosity index, and weight loss of cakes, but their incorporation increased their hardness. Based on the results, the fabrication of a novel and successful gluten-free cupcake replaced with soy flour, monk fruit, and gum is possible.
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Affiliation(s)
- Mahshid Bahraminejad
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Omid Rostami
- Department of Food Science and Technology, Faculty of Nutrition Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
| | - Mahshid Heydari
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Mohammadhadi Moradian
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Khadije Abdolmaleki
- Research Center of Oils and FatsKermanshah University of Medical SciencesKermanshahIran
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Salehi F, Inanloodoghouz M. Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums. Int J Biol Macromol 2023; 253:127828. [PMID: 37924915 DOI: 10.1016/j.ijbiomac.2023.127828] [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: 08/16/2023] [Revised: 09/09/2023] [Accepted: 10/26/2023] [Indexed: 11/06/2023]
Abstract
This research aimed to analyze the impacts of sonication on the rheological properties and color indexes of aqueous solutions of Basil seed gum (BSG), Lallemantia seed gum (LSG), and Wild sage seed gum (WSG). The apparent viscosity (AV) of aqueous solutions of gums decreased with increasing shear rate (SR) from 12.2 s-1 to 134.5 s-1. Also, the AV (at SR = 61 s-1) of BSG, LSG, and WSG solutions reduced from 0.015 to 0.006 Pa.s, 0.023 to 0.010 Pa.s, and 0.009 to 0.004 Pa.s with enhancing the sonication time from 0 to 20 min, respectively. Various rheological equations were employed to fit the empirical values, and the findings confirmed that the Power law (PL) model was the best fit to explain the flow behaviour of these gums solutions. The consistency coefficient (k-index) of BSG, LSG, and WSG solutions significantly (p < 0.05) reduced from 0.108 to 0.017 Pa.sn, 0.143 to 0.033 Pa.sn, and 0.034 to 0.014 Pa.sn with increasing sonication time from 0 to 20 min, respectively. The flow behaviour index (n-index) of the gums solutions increased with increasing sonication time. By applying ultrasound, the lightness (L⁎) and blueness/yellowness (b⁎) indexes of the solutions were increased, and the greenness/redness (a⁎) index was reduced.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | - Moein Inanloodoghouz
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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3
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Salehi F, Ghazvineh S, Inanloodoghouz M. Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry. ULTRASONICS SONOCHEMISTRY 2023; 99:106565. [PMID: 37639876 PMCID: PMC10470415 DOI: 10.1016/j.ultsonch.2023.106565] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/15/2023] [Accepted: 08/19/2023] [Indexed: 08/31/2023]
Abstract
The target of this study was to examine the influence of ultrasound pretreatment and edible coatings (xanthan, guar, and wild sage seed gums) on the total phenols content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), and rehydration rate of sweet cherries (SC). For the edible coating of SC, a 0.2% gum solution (xanthan, guar, and wild sage seed) was prepared and the SC were dipped into the aqueous solution. Also, the ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 3 min. The gums coating increased the total phenols content, antioxidant properties, and drying time and decreased the Deff values. The highest value of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (61.04 ± 2.09%) was observed on coated SC by guar gum. The mean drying times for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 130, 160, 175, and 140 min, respectively. In this study, the SC Deff as determined by the second Fick law varied from 1.39 × 10-9 m2/s to 2.46 × 10-9 m2/s. The Midilli model gave the best results for describing single-layer drying of SC. The mean rehydration ratio for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 141.81, 167.26, 176.21, and 156.87 %, respectively. Considering the total phenols content, antioxidant activity, and rehydration ratio, edible coating and ultrasonic pretreatment will be more promising for SC pretreatment before drying and other processes.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | - Sara Ghazvineh
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
| | - Moein Inanloodoghouz
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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5
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Hedayati S, Ansari S, Javaheri Z, Golmakani MT, Ansarifar E. Multi-objective optimization of cakes formulated with fig or date syrup and different hydrocolloids based on TOPSIS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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6
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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. Int J Biol Macromol 2022; 222:2327-2340. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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7
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Chen C, Zhang M, Liu W, Lin Z. Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chen Chen
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi, Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University 214122 Wuxi, Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi, Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University 214122 Wuxi, Jiangsu China
| | - Wenchao Liu
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi, Jiangsu China
| | - Zhihan Lin
- Jiangsu New Herunshijia Food Co Zhenjiang Jiangsu China
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Kumar H, Bhardwaj K, Kuča K, Sahrifi‐Rad J, Verma R, Machado M, Kumar D, Cruz‐Martins N. Edible mushrooms enrichment in food and feed: A mini review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15546] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Harsh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Kanchan Bhardwaj
- School of Biological and Environmental Sciences Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Kamil Kuča
- Department of Chemistry Faculty of Science University of Hradec Kralove 50003 Hradec Kralove Czech Republic
- Biomedical Research Center University Hospital in Hradec Kralove Sokolska 581 50005 Hradec Kralove Czech Republic
| | - Javad Sahrifi‐Rad
- Phytochemistry Research Center Shahid Beheshti University of Medical Sciences Tehran 11369 Iran
| | - Rachna Verma
- School of Biological and Environmental Sciences Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Marisa Machado
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU) Rua Central de Gandra 1317 4585‐116 Gandra PRD Portugal
- TOXRUN ‐ Toxicology Research Unit University Institute of Health Sciences CESPU CRL 4585‐116 Gandra Portugal
| | - Dinesh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Natália Cruz‐Martins
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU) Rua Central de Gandra 1317 4585‐116 Gandra PRD Portugal
- TOXRUN ‐ Toxicology Research Unit University Institute of Health Sciences CESPU CRL 4585‐116 Gandra Portugal
- Faculty of Medicine University of Porto 4200‐319 Porto Portugal
- Institute for Research and Innovation in Health (i3S) University of Porto 4200‐135 Porto Portugal
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Salehi F, Haseli A, Roustaei A. Coating of Zucchini Slices with Balangu, Basil, and Wild Sage Seeds Gums to Improve the Frying Properties. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100120] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Fakhreddin Salehi
- Faculty of Agriculture Bu‐Ali Sina University Hamedan 6516738695 Iran
| | - Alireza Haseli
- Faculty of Agriculture Bu‐Ali Sina University Hamedan 6516738695 Iran
| | - Amirreza Roustaei
- Faculty of Agriculture Bu‐Ali Sina University Hamedan 6516738695 Iran
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10
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Salehi F, Roustaei A, Haseli A. Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips. Food Sci Nutr 2021; 9:6245-6251. [PMID: 34760254 PMCID: PMC8565225 DOI: 10.1002/fsn3.2583] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/17/2021] [Accepted: 08/22/2021] [Indexed: 11/14/2022] Open
Abstract
The oil uptake and high-fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil uptake, moisture retention, and physical properties (color indexes and surface shrinkage) of potato strips during oil frying have been examined. Coating treatment with seeds mucilages and xanthan gum significantly decreased the moisture loss and oil uptake of potato strips (p < .05). Lightness (L*) index values of uncoated-control and coated potato strips decreased during frying. The lowest and highest color change intensity (∆E) and surface shrinkage (%) values were observed for the potato strips coated by Wild sage seeds gum and uncoated-control sample, respectively. The MMF (Morgan-Mercer-Flodin) model was selected as the best equation for describing the color changes intensity kinetics of untreated and treated potato strips during frying. The appropriate coating suspension for reducing the oil content of fried potato strips and improving product appearance quality was 1.0% Wild sage seeds gum.
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11
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Salehi F. Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Sci Nutr 2021; 9:4666-4686. [PMID: 34401112 PMCID: PMC8358338 DOI: 10.1002/fsn3.2430] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 01/14/2023] Open
Abstract
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.
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12
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Hamdani AM, Wani IA, Bhat NA. Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids. FOOD SCI TECHNOL INT 2020; 27:649-659. [PMID: 33353427 DOI: 10.1177/1082013220980594] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study the impact of these hydrocolloids, pasting and rheometry of dough formulations was carried out. The cookies produced were subjected to colour, spread ratio, hardness and antioxidant analysis. Protein (7.56 g/100g), fat (1.78 g/100g), ash (1.25 g/100g) and carbohydrate (80.41 g/100g) content of composite flour varied significantly (p ≤ 0.05) from both rice and chickpea. Higher viscosity, viscoelasticity and antioxidant profile was shown by dough formulations with added gums. Control cookies prepared without gums showed the L*, a* and b* values of 54.62, 3.81 and 35.97, respectively. With the addition of guar and locust bean gum, colour of the cookies became lighter. Spread ratio and hardness of cookies with added gums was higher.
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Affiliation(s)
- Afshan Mumtaz Hamdani
- Department of Food Science & Technology, University of Kashmir, Srinagar, India.,Department of Food Science & Technology, Government College for Women, Srinagar, India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology, University of Kashmir, Srinagar, India
| | - Naseer Ahmad Bhat
- Department of Food Science & Technology, University of Kashmir, Srinagar, India
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Pourmohammadi O, Hosseini Ghaboos SH, Jafarian S. Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ousha Pourmohammadi
- Department of Food Science and Engineering, Azadshahr Branch Islamic Azad University Azadshahr Iran
| | | | - Sara Jafarian
- Department of Food Science & Technology, Nour Branch Islamic Azad University Nour Iran
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14
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Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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15
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Ashraf W, Shehzad A, Sharif HR, Aadil RM, Rafiq Khan M, Zhang L. Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14777] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Waqas Ashraf
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Faculty of Food, Nutrition and Home Sciences National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Aamir Shehzad
- Faculty of Food, Nutrition and Home Sciences National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
- UniLaSalle, Univ. Artois, EA7519 ‐ Transformations & Agro‐ressources, Normandie Université Mont‐Saint‐Aignan France
| | - Hafiz Rizwan Sharif
- University Institute of Diet and Nutritional Sciences, The University of Lahore Gujrat Campus Gujrat Pakistan
| | - Rana Muhammad Aadil
- Faculty of Food, Nutrition and Home Sciences National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- Faculty of Food, Nutrition and Home Sciences National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- The Food College Shihezi University Shihezi China
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16
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Salehi F. Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14879] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Salehi F. Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1781167] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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18
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Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1775250] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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19
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Salehi F. Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00495-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Salehi F, Aghajanzadeh S. Effect of dried fruits and vegetables powder on cakes quality: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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21
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Salehi F. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review. Food Sci Nutr 2019; 7:3391-3402. [PMID: 31762992 PMCID: PMC6848842 DOI: 10.1002/fsn3.1245] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 09/05/2019] [Accepted: 09/14/2019] [Indexed: 01/14/2023] Open
Abstract
The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten-free diet. Various gluten-free formulations (composite and wheatless flours) have applied gums (as gluten substitutes) to mimic the viscoelastic properties of gluten. In the bakery products, gums have been used to improve dough performance, bread and cake characteristics, textural and sensorial quality, and extension the products shelf life. This paper reviews the effect of the most common and new hydrocolloids (balangu seed, wild sage seed, basil seed, cress seed, xanthan, guar, starch carrageenan, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, and locust bean gums) on the rheological, physicochemical, textural, and quality characteristics of gluten-free breads and cakes. Gums affect gelatinization and retrogradation of starch through a strong association of amylose with gum, resulting in a decrease in the retrogradation of starch. Gums addition increased volume and porosity of the breads and cakes and resulted in softer products.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Biosystems EngineeringFaculty of AgricultureBu‐Ali Sina UniversityHamedanIran
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22
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Salehi F. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. J Texture Stud 2019; 51:361-370. [PMID: 31523824 DOI: 10.1111/jtxs.12482] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/18/2019] [Accepted: 09/07/2019] [Indexed: 11/30/2022]
Abstract
Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.
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Affiliation(s)
- Fakhreddin Salehi
- Faculty of Agriculture, Department of Biosystems Engineering, Bu-Ali Sina University, Hamedan, Iran
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23
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Salehi F. Characterization of different mushrooms powder and its application in bakery products: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1650765] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Salehi F. Characterization of New Biodegradable Edible Films and Coatings Based on Seeds Gum: A Review. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/s41783-019-00061-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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25
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Salehi F. Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1593616] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Salehi F, Kashaninejad M. Texture profile analysis and stress relaxation characteristics of quince sponge cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9734-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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