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Raza MQ, Arshad MU, Arshad MS, Anjum FM, Imran A, Ahmed A, Munir H. Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies. Food Sci Nutr 2020; 8:1365-1374. [PMID: 32180946 PMCID: PMC7063339 DOI: 10.1002/fsn3.1383] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 11/07/2019] [Accepted: 11/12/2019] [Indexed: 12/22/2022] Open
Abstract
The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior (p < .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats.
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Affiliation(s)
- Muhammad Qasim Raza
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | | | | | - Ali Imran
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Haroon Munir
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
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Doménech-Asensi G, Merola N, López-Fernández A, Ros-Berruezo G, Frontela-Saseta C. Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers. Int J Food Sci Nutr 2015; 67:74-82. [PMID: 26706903 DOI: 10.3109/09637486.2015.1126565] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Bakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.
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Affiliation(s)
- G Doménech-Asensi
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
| | - N Merola
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
| | - A López-Fernández
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
| | - G Ros-Berruezo
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
| | - C Frontela-Saseta
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
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Osuna MB, Judis MA, Romero AM, Avallone CM, Bertola NC. Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours. ScientificWorldJournal 2014; 2014:401981. [PMID: 25478592 PMCID: PMC4244912 DOI: 10.1155/2014/401981] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 09/25/2014] [Accepted: 10/10/2014] [Indexed: 11/26/2022] Open
Abstract
Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg(-1) of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg(-1) SF, the better acceptance, baking features, and enhanced fatty acid profile.
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Affiliation(s)
- Mariana B. Osuna
- Universidad Nacional del Chaco Austral, Departamento de Ciencias Básicas y Aplicadas, Laboratorio de Industrias Alimentarias I, Cte. Fernández N°755, Chaco, 3700 Presidencia Roque Sáenz Peña, Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, Buenos Aires, 1900 La Plata, Argentina
| | - María A. Judis
- Universidad Nacional del Chaco Austral, Departamento de Ciencias Básicas y Aplicadas, Laboratorio de Industrias Alimentarias I, Cte. Fernández N°755, Chaco, 3700 Presidencia Roque Sáenz Peña, Argentina
| | - Ana M. Romero
- Universidad Nacional del Chaco Austral, Departamento de Ciencias Básicas y Aplicadas, Laboratorio de Industrias Alimentarias I, Cte. Fernández N°755, Chaco, 3700 Presidencia Roque Sáenz Peña, Argentina
| | - Carmen M. Avallone
- Universidad Nacional del Chaco Austral, Departamento de Ciencias Básicas y Aplicadas, Laboratorio de Industrias Alimentarias I, Cte. Fernández N°755, Chaco, 3700 Presidencia Roque Sáenz Peña, Argentina
| | - Nora C. Bertola
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, Buenos Aires, 1900 La Plata, Argentina
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Aquino JDS, Pessoa DCNDP, Oliveira CEVD, Cavalheiro JMO, Stamford TLM. Processamento de biscoitos adicionados de óleo de buriti (Mauritia flexuosa L.): uma alternativa para o consumo de alimentos fontes de vitamina A na merenda escolar. REV NUTR 2012. [DOI: 10.1590/s1415-52732012000600008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
OBJETIVO: Este trabalho teve como objetivo desenvolver biscoitos tipo cookie adicionado de óleo de buriti a fim de se analisarem sua aceitação sensorial e seu valor nutricional, visando a sua utilização na merenda escolar, bem como avaliar o consumo de alimentos fontes de vitamina A por escolares. MÉTODOS: Uma formulação-controle (15% de óleo de soja) e duas formulações experimentais (7,5% e 15% de óleo de buriti) foram produzidas e avaliadas quanto à composição centesimal, conteúdo de vitamina A e aceitação sensorial, testada por 201 escolares. Avaliou-se também o consumo de alimentos fontes de vitamina A por esses escolares mediante questionário semiquantitativo contendo 28 alimentos considerados fontes da referida vitamina. RESULTADOS: O biscoito elaborado com 15% de óleo de buriti obteve boa aceitação, e apresenta maior percentual de proteínas, de minerais e de vitamina A, podendo ser considerado fonte deste último nutriente. Observou-se uma maior frequência de consumo de alimentos com baixo teor de vitamina A, como também uma menor frequência de consumo dos frutos da região Nordeste. CONCLUSÃO: Os biscoitos adicionados de óleo de buriti podem ser uma alternativa de inclusão de alimentos fontes de vitamina A na dieta de escolares, no entanto o consumo de frutas e hortaliças fontes dessa vitamina deve ser estimulado, tendo em vista que os escolares consomem pouca variedade de alimentos fontes dessa vitamina, o que aumenta o risco de deficiência a longo prazo.
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Delcuratolo D, Paradiso VM, Nasti R, Gomes T. Comparative Study and Quality Evaluation of ItalianFocacciasSeasoned with Extra Virgin Olive Oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903522134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Filip S, Hribar J, Vidrih R. Influence of natural antioxidants on the formation of trans-fatty-acid isomers during heat treatment of sunflower oil. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.200900231] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Cho SM, Seo GS, Kim MK, Lee JS. Content of Phytosterol composition of Pholiota spp. 한국균학회지 2009. [DOI: 10.4489/kjm.2009.37.2.195] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Plaza M, Herrero M, Cifuentes A, Ibáñez E. Innovative natural functional ingredients from microalgae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7159-70. [PMID: 19650628 DOI: 10.1021/jf901070g] [Citation(s) in RCA: 207] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Nowadays, a wide variety of compounds such as polyphenols, polyunsaturated fatty acids (PUFA), or phytosterols obtained, for example, from wine, fish byproducts, or plants are employed to prepare new functional foods. However, unexplored natural sources of bioactive ingredients are gaining much attention since they can lead to the discovery of new compounds or bioactivities. Microalgae have been proposed as an interesting, almost unlimited, natural source in the search for novel natural functional ingredients, and several works have shown the possibility to find bioactive compounds in these organisms. Some advantages can be associated with the study of microalgae such as their huge diversity, the possibility of being used as natural reactors at controlled conditions, and their ability to produce active secondary metabolites to defend themselves from adverse or extreme conditions. In this contribution, an exhaustive revision is presented involving the research for innovative functional food ingredients from microalgae. The most interesting results in this promising field are discussed including new species composition and bioactivity and new processing and extraction methods. Moreover, the future research trends are critically commented.
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Affiliation(s)
- Merichel Plaza
- Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, Madrid, Spain
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Brufau G, Canela MA, Quílez J, Rafecas M. Phytosterols and pectin added to a high‐saturated fat diet do not show hypocholesterolemic activity in female guinea pigs. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200700086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Gemma Brufau
- Department of Nutrition and Food Science − CeRTA (Nutrició i Salut), University of Barcelona, Barcelona, Spain
| | - Miguel Angel Canela
- Department of Applied Mathematics and Analysis, University of Barcelona, Barcelona, Spain
| | - Joan Quílez
- Departament de Tecnologia, Europastry S.A., Sarral, Spain
| | - Magda Rafecas
- Department of Nutrition and Food Science − CeRTA (Nutrició i Salut), University of Barcelona, Barcelona, Spain
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Delcuratolo D, Gomes T, Paradiso VM, Nasti R. Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.05.092] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Quílez J, Bulló M, Salas-Salvadó J. Improved Postprandial Response and Feeling of Satiety after Consumption of Low-Calorie Muffins with Maltitol and High-Amylose Corn Starch. J Food Sci 2007; 72:S407-11. [PMID: 17995698 DOI: 10.1111/j.1750-3841.2007.00408.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- J Quílez
- Department de Tecnologia, Europastry, S.A., Ctra. Sarral a Barberà s/n, 43424-Sarral, Spain.
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Purcaro G, Moret S, Conte LS. HS–SPME–GC applied to rancidity assessment in bakery foods. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0715-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Michalska A, Ceglińska A, Zieliński H. Bioactive compounds in rye flours with different extraction rates. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0452-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Cercaci L, Conchillo A, Rodriguez-Estrada MT, Ansorena D, Astiasarán I, Lercker G. Preliminary study on health-related lipid components of bakery products. J Food Prot 2006; 69:1393-401. [PMID: 16786862 DOI: 10.4315/0362-028x-69.6.1393] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this study was to evaluate the presence of health-related lipid components, in particular trans fatty acids and sterol oxidation products, in four bakery products. Both types of components are known for their adverse biological effects, especially the increase of atherogenic risk, and therefore it is advisable to monitor their presence in food products. Trans fatty acids were determined by silver-ion thin-layer chromatography-gas chromatography, whereas sterol oxidation was assessed by gas chromatography and gas chromatography-mass spectrometry determination of 7-keto derivatives (tracers of sterol oxidation). The amount of trans fatty acids (0.02 to 3.13 g/100 g of product), sterols (34.9 to 128.3 mg/100 g of product), and 7-keto derivatives of sterols (1.88 to 3.14 mg/kg of product) varied considerably among samples. The supply of phytosterols (22.5 to 64.0 mg/100 g of product) was not significant, and the extent of oxidation of most phytosterols to its corresponding 7-keto derivative was low (0.29 to 0.84%), except for that of brassicasterol (2.01 to 3.11%). The quality of ingredients and raw materials seems to have greatly influenced the fatty acid profile, stability, safety, and quality of the final product; these ingredients should be chosen with extreme care to decrease their potential negative health effects and to increase safety of these products.
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Affiliation(s)
- Luisito Cercaci
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Viale G. Fanin, 40, 1-40127 Bologna, Italy
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