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Yang X, Saunders A, Mohan MS. Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market. J Texture Stud 2024; 55:e12859. [PMID: 39086085 DOI: 10.1111/jtxs.12859] [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: 03/12/2024] [Revised: 06/24/2024] [Accepted: 07/08/2024] [Indexed: 08/02/2024]
Abstract
Texture and sensory studies at various temperatures are important in evaluating and improving the functionality of butter. While literature is scarce, we evaluated and compared the effect of temperature (5-25°C) on the texture, rheological and sensory properties of commercial butter samples (salted, unsalted, cultured, and spreadable) from the New Zealand market. In addition, the instrumental analyses were compared with the sensory evaluation, to understand the possibility of using instrumental analysis to evaluate consumer liking for different butters. Butter type, temperature, and their type-temperature interaction exhibited significant differences for all instrumental textural parameters. As expected, higher temperature produced softer butter that was more spreadable, liquid-like, less adhesive, less cohesive, had lower storage modulus (G') and lower loss modulus (G″) with the melting of milk fat crystals; however, the rate of change varied for the different butter samples. We have established meltability as the parameter for evaluating butter selection for different applications. The spreadable butter sample exhibited the lowest hardness and G', and highest spreadability (p < .05) at all temperatures, owing to its low solid fat content and the abundance of low-melting triglycerides. The cultured butter sample had the highest melting point, owing to compositional differences. The instrumental and sensory texture analyses were highly correlated, indicating the comparative effectiveness of both approaches for studying the effects of different temperatures on butter textural properties. Overall, our findings provide detailed reference to the dairy industry for butter manufacture, considering variation in fatty acid composition, texture analysis, rheology, and sensory analysis, over the range of storage/usage temperatures.
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Affiliation(s)
- X Yang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - A Saunders
- Westland Milk Products, Christchurch, New Zealand
| | - M S Mohan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
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Lapčíková B, Lapčík L, Valenta T, Kučerová T. Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market. Foods 2022; 11:foods11213437. [PMID: 36360051 PMCID: PMC9658663 DOI: 10.3390/foods11213437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/21/2022] [Accepted: 10/26/2022] [Indexed: 12/03/2022] Open
Abstract
The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.
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Silva TJ, Barrera‐Arellano D, Badan Ribeiro AP. The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12597] [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]
Affiliation(s)
- Thaís Jordânia Silva
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
| | - Daniel Barrera‐Arellano
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) Cidade Universitária Zeferino Vaz Campinas Brazil
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Matsumoto A, Nakai K, Kawai K. Effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust. J Appl Glycosci (1999) 2022; 69:1-7. [PMID: 35493702 PMCID: PMC8960004 DOI: 10.5458/jag.jag.jag-2021_0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 02/01/2022] [Indexed: 11/05/2022] Open
Abstract
The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period, resulting in a harder texture. To improve the texture of electric oven-baked pizza crust, the effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust were investigated. Rheological properties (storage modulus, loss modulus, and yield stress) of pizza dough decreased with an increase in water content. When wheat flour in the dough was partially replaced with pre-gelatinized wheat starch, the rheological properties of the dough were maintained even at a high-water content. These results indicate that water-enriched dough can be prepared with gelatinized starch and baked using an electric oven. There was no significant difference in apparent density between the conventional and modified pizza crusts. Water content of the crumb part of the modified crust was significantly higher than that of the conventional crust. Texture analysis revealed that the modified pizza crust showed significantly lower stress at high strain than the conventional crust. In addition, sensory evaluation showed that the modified pizza crust exhibited greater firmness and stickiness than the conventional crust, which was attributed to the increased water content with gelatinized starch of the dough.
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Affiliation(s)
- Akane Matsumoto
- Graduate School of Integrated Sciences for Life, Hiroshima University
| | - Kanae Nakai
- School of Applied Biological Science, Hiroshima University
| | - Kiyoshi Kawai
- School of Applied Biological Science, Hiroshima University
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Shin DM, Yune JH, Kim YJ, Keum SH, Jung HS, Kwon HC, Kim DH, Sohn H, Jeong CH, Lee HG, Han SG. Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters (R). Anim Biosci 2022; 35:927-937. [PMID: 34991215 PMCID: PMC9066035 DOI: 10.5713/ab.21.0378] [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: 08/24/2021] [Accepted: 11/19/2021] [Indexed: 11/27/2022] Open
Abstract
Objective Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Jong Hyeok Yune
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Yea Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Sang Hoon Keum
- Department of Animal Science and Technology, Konkuk University, Seoul, Korea
| | - Hyun Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Do Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Hyejin Sohn
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, Korea
| | - Hong Gu Lee
- Department of Animal Science and Technology, Konkuk University, Seoul, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
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Wang X, Wang S, Nan Y, Liu G. Production of Margarines Rich in Unsaturated Fatty Acids Using Oxidative-stable Vitamin C-Loaded Oleogel. J Oleo Sci 2021; 70:1059-1068. [PMID: 34248093 DOI: 10.5650/jos.ess20264] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1°C in a lightproof oven for 18 days and the result showed that VCOG peroxide (> 6 days) and p-anisidine value (> 4 days) was significantly lower than that of bulk oil and VC-free oleogel (p < 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p > 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% "definitely buy" and 25% "try once-then decide".
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Affiliation(s)
- Xing Wang
- College of Food Science and Technology, South China University of Technology
| | - Shujie Wang
- College of Food Science and Technology, South China University of Technology
| | - Yang Nan
- College of Food Science and Technology, South China University of Technology
| | - Guoqin Liu
- College of Food Science and Technology, South China University of Technology
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Shin DM, Yune JH, Kim TK, Kim YJ, Kwon HC, Kim DH, Jeong CH, Choi YS, Han SG. Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil. Food Chem 2021; 363:130260. [PMID: 34120047 DOI: 10.1016/j.foodchem.2021.130260] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 05/04/2021] [Accepted: 05/30/2021] [Indexed: 10/21/2022]
Abstract
Soybean oil (SBO) and fully hydrogenated soybean oil (FHSBO) have been used for margarine production. However, SBO-based margarine requires a considerable amount of trans fatty acid-containing FHSBO due to its low melting point. We aimed to reduce the FHSBO content in margarine by employing duck fat, which has a higher melting point than SBO. Margarines were prepared using different ratios of duck fat and reduced levels of SBO and FHSBO. Physicochemical, sensory, and oxidative properties of the margarines were evaluated. The quality characteristics of margarine improved when duck fat replaced SBO and FHSBO. Furthermore, the lipid oxidation parameters were lower in duck fat-added margarines than the control during storage at 60 °C for 28 days. The margarine containing 80% duck fat showed the best sensory properties. Collectively, duck fat can replace SBO in margarine while reducing the use of FHSBO and maintaining desirable physicochemical properties, oxidative stability, and sensory properties.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Jong Hyeok Yune
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Do Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
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Sogabe T, Kobayashi R, Thanatuksorn P, Suzuki T, Kawai K. Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb. J Texture Stud 2021; 52:347-357. [PMID: 33464561 DOI: 10.1111/jtxs.12585] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 12/02/2020] [Accepted: 01/05/2021] [Indexed: 11/30/2022]
Abstract
The physical properties of starch-based cookie (gluten free and low fat) were compared with those of conventional cookie in consideration for the difference between crust and crumb parts. The internal porosity of the samples was measured by X-ray computed tomography. The starch-based cookie had a higher porosity (0.61) than the conventional cookie (0.42). The mechanical glass-transition temperature (Tg ) of the samples was evaluated by the thermal rheological analysis. The anhydrous mechanical Tg of the starch-based cookie was much lower than that of the conventional cookie. The Tg -depression of the starch-based cookie induced by water sorption was more gradual than that of the conventional cookie. For both types of cookie, the crust components were more resistant to water plasticizing than crumb components because of the difference of the equilibrium water contents at each water activity. For the texture analysis of crust components, the whole samples were fractured. The starch-based cookie had a lower fracture force, distance, and energy than the conventional cookie at each water activity point. For the texture analysis of crumb components, a portion of the crust was removed from the whole samples, and the exposed crumb was compressed by a plunger. From the texture profile, a normalized linear length was evaluated. The normalized linear length for the starch-based cookie was higher than that for the conventional cookie. These results were corresponded to the differences in the undeveloped gluten and fat contents.
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Affiliation(s)
- Tomochika Sogabe
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan
| | - Rika Kobayashi
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
| | - Pariya Thanatuksorn
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Toru Suzuki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Kiyoshi Kawai
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan
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