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Mohammadi A, Shahidi SA, Rafe A, Naghizadeh Raeisi S, Ghorbani-HasanSaraei A. Rheological properties of dairy desserts: Effect of rice bran protein and fat content. J Food Sci 2022; 87:4977-4990. [PMID: 36169930 DOI: 10.1111/1750-3841.16339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 04/27/2022] [Accepted: 08/29/2022] [Indexed: 11/27/2022]
Abstract
Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated. The pH value was not influenced by protein, but the nonfat milk solid content was changed by fat and protein content. All the desserts showed thixotropic properties which were mainly related to the molecular disentanglement at high shear rates. By increasing fat like RBP, the apparent viscosity (ηa ) was increased. Rheological parameters such as n value, thixotropic index, storage (G'), and loss moduli (G'') were increased by RBP. Moreover, the dairy desserts containing RBP and whole milk presented generally higher G', G'', complex modulus, and complex viscosity values, and lower tan δ values. The RBP enriched samples also had a higher hardness and gumminess. Syneresis was decreased by RBP, which was related to the formation of ordered mesh-like structures which enabled the entrapment of more water. There was a positive correlation between the rheological, textural, and physical properties of the dessert with added RBP, and therefore dairy dessert attributes can be improved along with fat reduction. However, a sensory evaluation is needed to unravel the acceptability rate of RBP in fat reduction from the view point of consumers. PRACTICAL APPLICATION: Rice bran protein (RBP) has nutritional and hypoallergenic properties which enable it to apply to many products such as dairy desserts. One of the main concerns in dairy technology is the growing interest in low-fat products due to health problems. RBP showed unique properties which makes the creamy behavior. The rheological results have elucidated the creaminess associated with RBP and can assist in the proper simulation of mouthfeel.
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Affiliation(s)
- Atefeh Mohammadi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Shahram Naghizadeh Raeisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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2
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Ghribi AM, Zouari M, Attia H, Besbes S. Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111647] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.060] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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4
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Sun C, Fang Y. Replacement of Fat or Starch. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Sheidaei Z, Sarmadi B, Hosseini SM, Javanmardi F, Khosravi-Darani K, Mortazavian AM. Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190301152645] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead
to increase the risk of health problems. Therefore, the development of functional and dietary forms of
these products can help the consumer health.
</P><P>
Objective: This study aims to investigate the effects of κ-carrageenan, modified starch and inulin addition
on rheological and sensory properties of non-fat and non-added sugar dairy dessert.
</P><P>
Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out
and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan δ) and complex
viscosity (η*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters
of samples containing different concentrations of carrageenan, starch and inulin were calculated.
</P><P>
Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the
loss modulus values. Increasing amounts of κ-carrageenan and modified starch caused an increase in
G′ and G″ as well as η* and a decrease in tan δ. Also, firmness and cohesiveness were enhanced. The
trained panelists gave the highest score to the treatment with 0.1% κ-carrageenan, 2.5% starch and
5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes
for the production of non-fat and non-added sugar dairy dessert.
</P><P>
Conclusion: It can be concluded that the concentration of κ-carrageenan and starch strongly influenced
the rheological and textural properties of dairy desserts, whereas the inulin content had little
effect on these attributes.</P>
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Affiliation(s)
- Zhaleh Sheidaei
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Bahareh Sarmadi
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede M. Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fardin Javanmardi
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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6
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Jahromi M, Niakousari M. Development and characterisation of a sugar-free milk-based dessert formulation with fig (Ficus carica
L.) and carboxymethylcellulose. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12484] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mastaneh Jahromi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 71441-65186 Shiraz Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 71441-65186 Shiraz Iran
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7
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Sadat A, Ezzatpanah H, Bakhoda H. Rheological properties of instant milk-based puddings prepared with emulsifying salt-containing milk powders. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Azin Sadat
- Department of Food Science and Technology; Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Hamid Ezzatpanah
- Department of Food Science and Technology; Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Hossein Bakhoda
- Faculty of Agriculture and Natural Resources; Science and Research Branch; Islamic Azad University; Tehran Iran
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8
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9
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Laguna L, Farrell G, Bryant M, Morina A, Sarkar A. Relating rheology and tribology of commercial dairy colloids to sensory perception. Food Funct 2017; 8:563-573. [DOI: 10.1039/c6fo01010e] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties.
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Affiliation(s)
- Laura Laguna
- Food Colloids and Processing Group
- School of Food Science and Nutrition
- University of Leeds
- UK
| | - Grace Farrell
- Food Colloids and Processing Group
- School of Food Science and Nutrition
- University of Leeds
- UK
| | | | - Ardian Morina
- School of Mechanical Engineering
- University of Leeds
- UK
| | - Anwesha Sarkar
- Food Colloids and Processing Group
- School of Food Science and Nutrition
- University of Leeds
- UK
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10
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Ghanbari M, Mortazavian AM, Ghasemi JB, Mohammadi A, Hosseini H, Neyestani TR. Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and Physical Attributes. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.637] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masoud Ghanbari
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Student Research Committee Shahid Beheshti University of Medical Sciences
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Jahan B. Ghasemi
- Department of Chemistry, Faculty of Science, University of Tehran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Student Research Committee Shahid Beheshti University of Medical Sciences
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Student Research Committee Shahid Beheshti University of Medical Sciences
| | - Tirang R. Neyestani
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
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11
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Costa K, Garcia M, Ribeiro KDO, Soares Junior M, Caliari M. Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Dias JM, Almeida M, Adikevičius D, Andzevičius P, Alvarenga NB. Impact of olive oil usage on physical properties of chocolate fillings. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0323161] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Qin Y, Liu C, Jiang S, Cao J, Xiong L, Sun Q. Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. PLoS One 2016; 11:e0160371. [PMID: 27537844 PMCID: PMC4990194 DOI: 10.1371/journal.pone.0160371] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2016] [Accepted: 07/18/2016] [Indexed: 11/19/2022] Open
Abstract
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.
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Affiliation(s)
- Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Chengzhen Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Suisui Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Jinmiao Cao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
- * E-mail:
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14
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Ranalli N, Andrés SC, Califano AN. Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Natalia Ranalli
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
- Dpto Ingeniería Química, Facultad de Ingeniería.; UNLP; La Plata Argentina
| | - Silvina C. Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
| | - Alicia N. Califano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
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15
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Sahin S, Hamamci H, Garayev S. Rheological properties of lactose-free dairy desserts. FOOD SCI TECHNOL INT 2016; 22:609-620. [PMID: 26924843 DOI: 10.1177/1082013216636262] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Accepted: 02/05/2016] [Indexed: 11/16/2022]
Abstract
People suffering from lactose intolerance cannot digest milk or lactose-containing foods. Lactose-free diet is essential for them since they do not have the ability to produce lactase to breakdown milk sugar. Physical properties of lactose-free dairy desserts will most probably be different than that of lactose containing ones because of lactose hydrolysis. In this study, it was aimed to analyze the rheological and textural behaviors of different lactose-free dessert formulations containing different gum types and different waxy maize starch and sucrose concentrations. Waxy maize starch was used at concentrations of 0.032 g·mL-1, 0.040 g·mL-1, and 0.048 g·mL-1 In addition to waxy maize starch, guar gum, gum arabic, or κ-carrageenan at two different concentrations (1.0% w/w and 0.5% w/w) was added. Sucrose was added at concentrations of 0.14 g·mL-1 and 0.10 g·mL-1 in lactose-free desserts. Power law model was found to be suitable to explain the flow behavior of desserts. The storage and loss modulus of lactose-free desserts were higher than that of lactose-containing desserts. The κ-Carrageenan was found to be the most effective gum for structure build-up.
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Affiliation(s)
- Serpil Sahin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Haluk Hamamci
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Sultan Garayev
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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16
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Aboulfazli F, Baba AS, Misran M. The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0343] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.
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17
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McClements DJ. Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity. Adv Nutr 2015; 6:338S-52S. [PMID: 25979507 PMCID: PMC4424772 DOI: 10.3945/an.114.006999] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Fat plays multiple roles in determining the desirable physicochemical properties, sensory attributes, nutritional profile, and biologic response of food products. Overconsumption of fats is linked to chronic diseases, such as obesity, coronary heart disease, diabetes, and cancer. There is therefore a need to develop reduced-fat products with physicochemical properties and sensory profiles that match those of their full-fat counterparts. In addition, foods may be redesigned to increase the feelings of satiety and satiation, and thereby reduce overall food intake. The successful design of these types of functional foods requires a good understanding of the numerous roles that fat plays in determining food attributes and the development of effective strategies to replace these attributes. This article provides an overview of the current understanding of the influence of fat on the physicochemical and physiologic attributes of emulsion-based food products and highlights approaches to create high-quality foods with reduced-fat contents.
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18
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Jridi M, Souissi N, Salem MB, Ayadi MA, Nasri M, Azabou S. Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. Food Chem 2015; 188:8-15. [PMID: 26041157 DOI: 10.1016/j.foodchem.2015.04.107] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 11/19/2022]
Abstract
Three Tunisian date varieties, Deglet Nour, Kentichi and Allig, served to produce syrups and powders, which were then examined for their physico-chemical composition and antioxidant properties. Different proportions of these sweetening-like agents were incorporated to produce nine different formulations of dairy desserts, with lower amount of added sugars to avoid any artificial flavoring or coloring agents. Sensory and color evaluation data revealed that incorporating Deglet Nour and Kentichi syrup offers the most desirable formulation. Furthermore, syrup polysaccharides and fibers contribute to better maintain the final product texture. In addition, date by-products create a good source of natural thickening agents, involved in enhancing apparent viscosity and spontaneous exudation. Thanks to their high content in phenolic compounds, date by-products considerably improve antioxidant activities of the formulated desserts. Therefore, they could be valued as natural ingredients in the formulation of novel dairy products with high nutritional-properties.
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Affiliation(s)
- Mourad Jridi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia.
| | - Nabil Souissi
- Laboratoire de Biodiversité et de Biotechnologie Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax, B.P. 1037-3018 Sfax, Tunisia
| | - Marwa Ben Salem
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia
| | - M A Ayadi
- Laboratoire d'analyse alimentaire, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 3038 Sfax, Tunisia
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia
| | - Samia Azabou
- Laboratoire d'analyse alimentaire, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 3038 Sfax, Tunisia
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19
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Dias J, Alvarenga N, Sousa I. Effect of hydrocolloids on low-fat chocolate fillings. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1841-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr 2015; 56:650-85. [DOI: 10.1080/10408398.2013.792236] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Gordon Smith
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
| | - Brian Degner
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
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21
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Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1490-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Spada JC, Marczak LD, Tessaro IC, Flôres SH, Cardozo NS. Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.987698] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Balaghi S, Senge B. Structural development of semi-solid dairy desserts influenced by hydrocolloids and temperature: Rheology and particle size distribution. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.06.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Tunick MH. Analyzing volatile compounds in dairy products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1701-1705. [PMID: 24549967 DOI: 10.1002/jsfa.6586] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2013] [Revised: 01/14/2014] [Accepted: 01/22/2014] [Indexed: 06/03/2023]
Abstract
Volatile compounds give the first indication of the flavor in a dairy product. Volatiles are isolated from the sample matrix and then analyzed by chromatography, sensory methods or an electronic nose. Isolation may be performed by solvent extraction or headspace analysis, and gas chromatography is often employed with various detectors to identify odorants. The human nose is also used as a detector, and electronic noses are being developed to qualitate and quantitate volatiles. A reliable technique for analyzing odorants in dairy products has not yet been invented.
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Affiliation(s)
- Michael H Tunick
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, 19038, USA
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25
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Aprodu I, Banu I. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends. FOOD SCI TECHNOL INT 2014; 21:342-53. [DOI: 10.1177/1082013214536175] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Accepted: 04/09/2014] [Indexed: 11/16/2022]
Abstract
Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste.
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Affiliation(s)
- Iuliana Aprodu
- Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, Galati, Romania
| | - Iuliana Banu
- Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, Galati, Romania
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Aboulfazli F, Baba AS, Misran M. Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.987] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Mesurolle J, Saint-Eve A, Déléris I, Souchon I. Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perception. Molecules 2013; 18:6035-56. [PMID: 23698054 PMCID: PMC6270320 DOI: 10.3390/molecules18056035] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Revised: 05/02/2013] [Accepted: 05/15/2013] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumption behaviors. In yogurts, fruit preparation formulation can be a key factor to modulate aroma stimulation. In this context, the impact of size and hardness of fruit pieces in fat-free pear yogurts was studied. Proton Transfer Reaction-Mass Spectrometry (PTR-MS) was used to allow sensitive and on-line monitoring of volatile odorous compound release in the breath during consumption. In parallel, a trained panel used sensory profile and Temporal Dominance of Sensations (TDS) methods to characterize yogurt sensory properties and their dynamic changes during consumption. Results showed that the size of pear pieces had few effects on aroma release and perception of yogurts, whereas fruit hardness significantly influenced them. Despite the fact that yogurts presented short and similar residence times in the mouth, this study showed that fruit preparation could be an interesting formulation factor to enhance exposure time to stimuli and thus modify food consumption behaviors. These results could be taken into account to formulate new products that integrate both nutritional and sensory criteria.
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Affiliation(s)
- Joshua Mesurolle
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 avenue Lucien Brétigniéres, 78850 Thiverval-Grignon, France; E-Mails: (J.M.); (I.D.); (I.S.)
| | - Anne Saint-Eve
- AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 avenue Lucien Brétigniéres, 78850 Thiverval-Grignon, France
| | - Isabelle Déléris
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 avenue Lucien Brétigniéres, 78850 Thiverval-Grignon, France; E-Mails: (J.M.); (I.D.); (I.S.)
| | - Isabelle Souchon
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 avenue Lucien Brétigniéres, 78850 Thiverval-Grignon, France; E-Mails: (J.M.); (I.D.); (I.S.)
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Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.03.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Muguruma M, Ahhmed AM, Kawahara S, Kusumegi K, Hishinuma T, Ohya K, Nakamura T. A combination of soybean and skimmed milk reduces osteoporosis in rats. J Funct Foods 2012. [DOI: 10.1016/j.jff.2012.05.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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Vidigal MCTR, Minim VPR, Ramos AM, Ceresino EB, Diniz MDMS, Camilloto GP, Minim LA. Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000047] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.
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Keenan DF, Brunton NP, Gormley TR, Butler F. Quality and sensory acceptability of a chilled functional apple ready-dessert. FOOD SCI TECHNOL INT 2012; 18:167-77. [PMID: 22407955 DOI: 10.1177/1082013211415087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An apple and dairy based ready-dessert with an added prebiotic was stored and chill temperatures and number of quality attributes were monitored during chill (4 °C) storage for 30 days. All ready-desserts were thermally processed by sous vide (P (90) > 10 min). The stability of the dairy component in ready-desserts was monitored by measuring volatile free fatty acids. Changes in these components were more evident in prebiotic-enriched samples compared to controls. However, no significant differences were observed over storage in control and prebiotic-enriched ready-desserts. This was supported by sensory analysis that showed no significant changes over storage in control or prebiotic-enriched samples. Of the other quality parameters, the addition of prebiotic inclusions resulted in lower L and b values and dry matter (p < 0.05), while increasing (p < 0.05) soluble solids content compared to control samples. Fluctuations in some of the quality parameters were also observed over storage. Rheological characteristics, i.e. flow behaviour (n), consistency index (K), storage (G'), loss (G″) and complex (G*) moduli were unaffected by prebiotic inclusion. However, storage affected the rheological characteristics of ready-desserts. A decrease (p < 0.05) in flow behaviour (n) led to concomitant increases in consistency index (K) and complex modulus (G*) values in control samples.
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Affiliation(s)
- D F Keenan
- Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.
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Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1691-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Toker OS, Dogan M, Canıyılmaz E, Ersöz NB, Kaya Y. The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0787-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Keenan DF, Brunton NP, Mitchell M, Gormley R, Butler F. Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Heilig A, Çetin S, Erpenbach K, Höhn J, Hinrichs J. Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Optimization of microbial transglutaminase activity in ice cream using response surface methodology. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.06.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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Mossaz S, Jay P, Magnin A, Panouillé M, Saint-Eve A, Déléris I, Juteau A, Souchon I. Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2010.03.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Debon J, Prudêncio ES, Cunha Petrus JC. Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.02.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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BARDEN L, ÇAKIR E, LEKSRISOMPONG P, RYAN K, FOEGEDING E, DRAKE M. EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00274.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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