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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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2
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Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Jia J, Xiong D, Bai J, Yuan Y, Song Q, Lan T, Tian L, Guo C, Liu X, Wang C, Duan X. Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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4
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Exploring the Role of Acacia ( Acacia seyal) and Cactus ( Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes. Foods 2022; 11:foods11091208. [PMID: 35563930 PMCID: PMC9105275 DOI: 10.3390/foods11091208] [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: 03/23/2022] [Revised: 04/18/2022] [Accepted: 04/19/2022] [Indexed: 02/01/2023] Open
Abstract
Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the dough development time, softness, and mixing tolerance index while decreasing the water absorption. Although the dough was more stable with the addition of acacia gum than with cactus gum, the control sample had the highest peak, final, breakdown, and setback viscosities. Acacia gum, on the other hand, resulted in a higher wheat-flour-slurry pasting temperature (84.07 °C) than cactus gum (68.53 °C). The inclusion of both gums, particularly 3%, reduces the gel’s textural hardness, gumminess, chewiness, springiness, and adhesiveness. Lightness (L*) and yellowness (b*) were both increased by the addition of acacia gum to bread and cake, whereas the addition of cactus gum increased both color parameters for cakes. The use of acacia gum increased the bread and cake’s volume. Cactus gum, on the other hand, caused a decrease in bread hardness after 24 h and 96 h. The cake containing acacia gum, on the other hand, was the least stiff after both storage times. Similarly, sensory attributes such as the crumb color and overall acceptability of the bread and cake were improved by 3% with acacia gum. For these and other reasons, the addition of cactus and acacia gums to bread and cake increased their organoleptic qualities, controlled staining, and made them softer.
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Li X, Wang Y, Lv J, Yang Y. Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112776] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Chittrakorn S, Ganesh Chandra Bora. Production of pregelatinized sweet potato flour and its effect on batter and cake properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sasivimon Chittrakorn
- Department of Agro‐Industry Faculty of Agriculture, Natural Resources and Environment Naresuan University Phitsanulok Thailand
| | - Ganesh Chandra Bora
- Department of Agricultural and Biological Engineering Mississippi State University, Starkville, Mississippi, USA
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Zhang B, Omedi JO, Zheng J, Huang W, Jia C, Zhou L, Zou Q, Li N, Gao T. Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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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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9
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Singh A, Benjakul S, Karnjanapratum S. Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2083-2092. [PMID: 30996442 DOI: 10.1007/s13197-019-03687-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2019] [Accepted: 02/24/2019] [Indexed: 11/28/2022]
Abstract
Ultrasonicated squid ovary powder (USOP) was used to replace egg white powder (EWP) at different substitution levels (12.5-100%) and its effects on properties of batter and cake were investigated. High elastic modulus (G') and average bubble size of batter added with 100% USOP resulted in higher volume and lower baking loss, when compared to the control cake (100% EWP). For textural analysis, the lowest values of hardness, gumminess and chewiness were noticeable for cake containing 100% USOP. Crust showed the lower moisture content than crumb and bottom part of all the cakes. No difference in moisture content was observed for all parts of the cakes containing 25-100% USOP, while lower moisture content was obtained for cake added with 12.5% USOP and the control. The color difference (ΔE*) between the control and cake added with USOP was increased with increasing USOP levels. When 100% of USOP was added into cake, higher likeness score was obtained for firmness and overall likeness. Microstructure study of cake added with 100% USOP revealed that oil phase was distributed in gluten matrix more uniformly, when compared to the control. Thus, replacement of EWP with 100% USOP resulted in the production of cake with superior quality and increased overall acceptance by consumers.
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Affiliation(s)
- Avtar Singh
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
| | - Soottawat Benjakul
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
| | - Supatra Karnjanapratum
- 2Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520 Thailand
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Andrade FJET, Albuquerque PBS, Moraes GMD, Farias MDP, Teixeira-Sá DMA, Vicente AA, Carneiro-da-Cunha MG. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). Food Funct 2019; 9:6369-6379. [PMID: 30456405 DOI: 10.1039/c8fo01448e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Most gluten-free bakery formulations have starch sources of low nutritional value. The objective of this work was to use fava beans (Phaseolus lunatus) for the production of gluten-free sponge cakes, in addition to evaluating the effects of the partial substitution of fava bean flour by galactomannan and xanthan gum, isolated or mixed at 0.5 and 1.0% proportions, compared with a commercial reference. The properties such as viscosity, specific gravity and microscopy of the air bubbles were evaluated in the raw cakes, while the cooked cakes were analyzed according to physicochemical (chemical composition, specific volume, texture and color) and sensorial properties. Hydrocolloids increased the viscosity, specific gravity, and incorporation of air into the batters. Xanthan gum increased the cakes' firmness after cooking; in what concerns color parameters, hydrocolloids did not interfere. Cakes based on fava beans had better sensory acceptance with or without the presence of hydrocolloids and presented higher levels of moisture, proteins, lipids and ashes when compared to the commercial reference, proving to be an excellent food option without gluten and high nutritional value.
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Affiliation(s)
- F J E T Andrade
- Rede Nordeste de Biotecnologia (RENORBIO), Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, s/n, Cidade Universitária, 50670-420, Recife, PE, Brazil.
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11
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Omedi JO, Huang W, Zhang B, Li Z, Zheng J. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review. Cereal Chem 2019. [DOI: 10.1002/cche.10122] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jacob O. Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
- MagiBake GS International; Jinjiang; Quanzhou China
| | - Zhibin Li
- MagiBake GS International; Jinjiang; Quanzhou China
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Yıldız E, Şumnu S, Şahin S. Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2017.1221] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Yıldız
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - S.G. Şumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - S. Şahin
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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13
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Functional properties of cellulose derivatives to tailor a model sponge cake using rheology and cellular structure analysis. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Díaz-Ramírez M, Calderón-Domínguez G, Salgado-Cruz MDLP, Chanona-Pérez JJ, Andraca-Adame JA, Ribotta PD. Sponge cake microstructure, starch retrogradation and quality changes during frozen storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13081] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mayra Díaz-Ramírez
- Departamento de Ciencias de la Alimentación; División de Ciencias Biológicas y de la Salud; Universidad Autónoma Metropolitana, Unidad Lerma; Av. Hidalgo Poniente 46 Col. La Estación Lerma de Villada Estado de México 52006 Mexico
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Carpio y Plan de Ayala Casco de Sto. Tomás México, D.F 11340 Mexico
| | - Ma de la Paz Salgado-Cruz
- Consejo Nacional de Ciencia y Tecnología; Insurgentes Sur 1582 Col. Crédito Constructor Benito Juárez Ciudad de México Distrito Federal 03940 Mexico
| | - José J. Chanona-Pérez
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Carpio y Plan de Ayala Casco de Sto. Tomás México, D.F 11340 Mexico
| | - José A. Andraca-Adame
- Centro de Nanociencias y Micro-Nanotecnología del Instituto Politécnico Nacional; Calle Luis Enrique Erro Unidad Profesional Adolfo López Mateos Zacatenco México D.F 07738 Mexico
| | - Pablo D. Ribotta
- Facultad de Ciencias Exactas, Físicas y Naturales; Universidad Nacional de Córdoba; Av. Vélez Sarsfield 1611-1 ° Piso - Ciudad Universitaria 5000 Córdoba Argentina
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15
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Dizlek H. Effects of Amount of Batter in Baking Cup on Muffin Quality. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2015-0066] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples. Volume index, volume and muffin yield values increased with the increase in batter amount in baking cup, whereas upside shrinkage value and weight loss values decreased linearly. Moreover, batter weight affected the scores of sensory properties of different muffin samples. Muffins prepared with 70 g of batter gave the highest scores for appearance, crumb grain, and overall acceptability. It was found that putting optimum amount of batter in baking cup was critical to obtain expected product quality characteristics. None of the muffins prepared by using 50, 60, 65, 80 g of batter were acceptable in terms of their quality. In conclusion, muffins were satisfactorily improved in terms of physical, structural, physicochemical, and sensory properties by using 70 or 75 g of batter weight for the baking cup used in the study.
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16
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Shao YY, Lin KH, Chen YH. Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12547] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yi-Yuan Shao
- Department of Food Science, Nutrition, and Nutraceutical Biotechnology; Shih Chien University; Taipei 104 Taiwan
| | - Kuan-Hung Lin
- Department of Horticulture and Biotechnology; Chinese Culture University; Taipei 111 Taiwan
| | - Yung-Hsin Chen
- Department of Food Science, Nutrition, and Nutraceutical Biotechnology; Shih Chien University; Taipei 104 Taiwan
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17
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Ding X, Zhang H, Wang L, Qian H, Qi X, Xiao J. Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.12.025] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Dizlek H, Altan A. Determination of sponge cake volume with a mathematical method. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0463] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- H. Dizlek
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, 80000 Osmaniye, Turkey
| | - A. Altan
- Faculty of Agriculture, Department of Food Engineering, Çukurova University, 01330 Adana, Turkey
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