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Álvarez MD, Herranz B, Saiz A, Cofrades S. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. Foods 2023; 12:foods12112138. [PMID: 37297383 DOI: 10.3390/foods12112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1-M4 and PP, while thermal properties were determined in M1-M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G') of M1-M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1-M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
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Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Liu Z, Zhang M, Bhandari B. Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes. Int J Biol Macromol 2018; 117:1179-1187. [DOI: 10.1016/j.ijbiomac.2018.06.048] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 05/29/2018] [Accepted: 06/09/2018] [Indexed: 11/15/2022]
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Sinaki NY, Scanlon MG. Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9549-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Miao W, Hatab S, Gu Y, Wang L, Xu X, Pan S. Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1345982] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Wenhua Miao
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shaimaa Hatab
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt
| | - Yiwei Gu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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Sharma M, Kristo E, Corredig M, Duizer L. Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.040] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Swami Hulle NR, Patruni K, Rao PS. Rheological Properties of Aloe Vera (A
loe barbadensis
Miller) Juice Concentrates. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12093] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nishant R. Swami Hulle
- Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal 721302 India
| | - Kiran Patruni
- Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal 721302 India
| | - P. Srinivasa Rao
- Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal 721302 India
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Lima Junior FA, Conceição MC, Vilela de Resende J, Junqueira LA, Pereira CG, Torres Prado ME. Response surface methodology for optimization of the mucilage extraction process from Pereskia aculeata Miller. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.012] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Jiménez MJ, Canet W, Alvarez MD. Sensory Description of Potato Puree Enriched with Individual Functional Ingredients and Their Blends. J Texture Stud 2013. [DOI: 10.1111/jtxs.12024] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- María José Jiménez
- Service Unit Sensory Analysis; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); José Antonio Novais 10 E-28040 Madrid Spain
| | - Wenceslao Canet
- Department of Characterization, Quality and Safety; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); José Antonio Novais 10 E-28040 Madrid Spain
| | - María Dolores Alvarez
- Department of Characterization, Quality and Safety; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); José Antonio Novais 10 E-28040 Madrid Spain
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Conforti PA, Lupano CE, Yamul DK. Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Paula A. Conforti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 47 y 116; 1900; La Plata; Argentina
| | - Cecilia E. Lupano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 47 y 116; 1900; La Plata; Argentina
| | - Diego K. Yamul
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 47 y 116; 1900; La Plata; Argentina
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Alvarez MD, Fernández C, Olivares MD, Canet W. Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.512501] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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ALVAREZ MARÍADOLORES, JIMÉNEZ MARÍAJOSÉ, OLIVARES MARÍADOLORES, BARRIOS LAURA, CANET WENCESLAO. TEXTURE PERCEPTION DETERMINED BY SOY PROTEIN ISOLATE AND INULIN ADDITION IN POTATO PUREE: LINKS WITH MECHANICAL AND MICROSTRUCTURAL FEATURES. J Texture Stud 2012. [DOI: 10.1111/j.1745-4603.2012.00347.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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ALVAREZ MARÍADOLORES, FERNÁNDEZ CRISTINA, JIMÉNEZ MARÍAJOSÉ, CANET WENCESLAO. TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00301.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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ALVAREZ MARÍADOLORES, FERNÁNDEZ CRISTINA, CANET WENCESLAO. EFFECT OF CRYOPROTECTANT MIXTURES ON RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN/THAWED MASHED POTATOES. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2008.00350.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Perino-Issartier S, Maingonnat JF, Chemat F. Microwave Food Processing. ALTERNATIVES TO CONVENTIONAL FOOD PROCESSING 2010. [DOI: 10.1039/9781849730976-00415] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Consumers prefer food products with enlarged shelf life, which are quick to prepare, healthy and fresh like. Traditional food processing methods are based on intensive heating and as a result cause quality loss. Minimal processing techniques such as microwaves approach consumer's demands to create fresh like products with enlarged shelf life. Microwave technology can be very useful for food processing, because products are heated directly instead of conventional heating by convection and conduction. This means a reduction of the total processing time, no overheating on the outside of the product, and preservation of the fresh product quality. This chapter presents a complete picture of current knowledge on application of microwave in food processing which has been used for different processes like blanching, sterilisation, thawing, drying and extraction of various products. In many cases combinations with microwaves gave the best results.
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Affiliation(s)
- Sandrine Perino-Issartier
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
| | - Jean-François Maingonnat
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
| | - Farid Chemat
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
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Alvarez MD, Fernández C, Olivares MD, Canet W. Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02382.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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CANET WENCESLAO, FERNÁNDEZ CRISTINA, ALVAREZ MARÍADOLORES. FUNCTIONALITY OF AMIDATED LOW METHOXYL PECTIN AND XANTHAN GUM BLENDS ON THE TEXTURE AND COLOR OF MASHED POTATOES. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00431.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Fernández C, Canet W, Dolores Alvarez M. The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01967.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Fernández C, Canet W, Alvarez MD. Quality of mashed potatoes: effect of adding blends of kappa-carrageenan and xanthan gum. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1044-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-007-0051-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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