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Ortiz-Solà J, Almeida D, López-Mas L, Kallas Z, Abadias M, Barros L, Martín-Gómez H, Aguiló-Aguayo I. Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations. J Food Sci 2024. [PMID: 39086065 DOI: 10.1111/1750-3841.17244] [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: 04/25/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 08/02/2024]
Abstract
The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers' preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterization were investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as "creamy," "smooth," and "handmade." In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43 ± 0.36 N), adhesiveness (-0.38 ± 0.00 g s) and gumminess (2.12 ± 0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%-43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36 g/100 g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP ("toasted," "fluffy," and "sweet"), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.
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Affiliation(s)
- J Ortiz-Solà
- Institute of Agrifood Research and Technology (IRTA), Postharvest Programme, Edifici Fruitcentre, Parc Agrobiotech Lleida, Lleida, Catalonia, Spain
| | - D Almeida
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Bragança, Portugal
| | - L López-Mas
- Centre de Recerca en Economia i Desenvolupament Agroalimentaris (CREDA), UPC, IRTA, Parc Mediterrani de la Tecnologia, Barcelona, Spain
- Fundació Miquel Agustí (FMA), Carrer d'Esteve Terradas, Castelldefels, Spain
| | - Z Kallas
- Centre de Recerca en Economia i Desenvolupament Agroalimentaris (CREDA), UPC, IRTA, Parc Mediterrani de la Tecnologia, Barcelona, Spain
| | - M Abadias
- Institute of Agrifood Research and Technology (IRTA), Postharvest Programme, Edifici Fruitcentre, Parc Agrobiotech Lleida, Lleida, Catalonia, Spain
| | - L Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Bragança, Portugal
| | - H Martín-Gómez
- CETT Barcelona School of Tourism, Hospitality and Gastronomy, University of Barcelona, Barcelona, Spain
| | - I Aguiló-Aguayo
- Institute of Agrifood Research and Technology (IRTA), Postharvest Programme, Edifici Fruitcentre, Parc Agrobiotech Lleida, Lleida, Catalonia, Spain
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Sommo M, de Aguiar LA, Raposo A, Saraiva A, Teixeira-Lemos E, Chaves C, Romão B. Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut ( Syagrus coronata). Foods 2024; 13:502. [PMID: 38338637 PMCID: PMC10855958 DOI: 10.3390/foods13030502] [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: 01/17/2024] [Revised: 01/30/2024] [Accepted: 02/02/2024] [Indexed: 02/12/2024] Open
Abstract
Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.
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Affiliation(s)
- Maximiliano Sommo
- Instituto de Educação Superior de Brasilia, IESB University Center, Brasília 70200-730, Brazil; (M.S.); (L.A.d.A.)
| | - Lorena Andrade de Aguiar
- Instituto de Educação Superior de Brasilia, IESB University Center, Brasília 70200-730, Brazil; (M.S.); (L.A.d.A.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain;
| | - Edite Teixeira-Lemos
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal;
| | - Cláudia Chaves
- ESSV, Centre for Studies in Education and Innovation (CI&DEI), Polytechnic University of Viseu, 3504-510 Viseu, Portugal;
| | - Bernardo Romão
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil
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3
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Rutkowska J, Baranowski D, Antoniewska-Krzeska A, Kostyra E. Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose. Foods 2023; 12:4270. [PMID: 38231744 DOI: 10.3390/foods12234270] [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: 10/09/2023] [Revised: 11/24/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0-9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Damian Baranowski
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Agata Antoniewska-Krzeska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Eliza Kostyra
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
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Pepper T, Hart KH, Hodgkins CE. Tackling (Childhood) Obesity through a Voluntary Food Reformulation Policy: A Repeated Cross-Sectional Study Investigating Nutritional Changes in the Out-of-Home Sector. Nutrients 2023; 15:3149. [PMID: 37513567 PMCID: PMC10384819 DOI: 10.3390/nu15143149] [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: 06/26/2023] [Revised: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The Childhood Obesity Plan aimed to reduce sugar and energy in foods through a voluntary sugar-reduction programme. Our primary objective was to determine whether this implementation strategy had been successful, focusing on the out-of-home sector. We used a repeated cross-sectional design to evaluate nutritional changes in desserts served by leading chain restaurants. We extracted nutrition information from online menus in autumn/winter 2020, for comparison with baseline (2017) and interim (2018) values extracted from third-party datasets. We assessed compliance with the 20% sugar-reduction target and category-specific energy targets by product category and for pooled desserts. Overall, sugar/portion and energy/portion decreased by 11% and 4%, respectively. Policy targets were achieved in one of five categories (ice-cream: -38% sugar, p < 0.001; -30% energy, p < 0.001). Secondary outcomes were analysed for subgroups with the necessary data. Few chains significantly reduced sugar and/or energy across their dessert range. Energy/portion was positively associated with portion weight and sugar/portion but not with sugar/100 g. More than half of adults' desserts contained excessive sugar and/or saturated fat compared with dietary guidelines. Children's desserts less frequently exceeded guidelines. These results demonstrate that voluntary measures can drive substantial change when technical, commercial, and operational barriers can be overcome.
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Affiliation(s)
- Tammy Pepper
- Department of Nutritional Sciences, Faculty of Health & Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Kathryn H Hart
- Department of Nutritional Sciences, Faculty of Health & Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Charo E Hodgkins
- School of Psychology, Faculty of Health & Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
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O'Donoghue LT, Murphy EG. Nondairy food applications of whey and milk permeates: Direct and indirect uses. Compr Rev Food Sci Food Saf 2023; 22:2652-2677. [PMID: 37070222 DOI: 10.1111/1541-4337.13157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/10/2023] [Accepted: 03/30/2023] [Indexed: 04/19/2023]
Abstract
Permeates are generated in the dairy industry as byproducts from the production of high-protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a "zero waste" economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value-added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In-direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food-based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).
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Affiliation(s)
| | - Eoin G Murphy
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
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6
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Garvey EC, O'Sullivan MG, Kerry JP, Kilcawley KN. Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source. Food Chem 2023; 417:135860. [PMID: 36958203 DOI: 10.1016/j.foodchem.2023.135860] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 03/07/2023]
Abstract
The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two sucrose sources (sugarbeet and sugarcane), at two particle sizes (large and small) with controls. Volatiles profiles and odour active compounds were identified by gas chromatography mass spectrometry and olfactometry. Sixty two volatile compounds were identified, incorporating twenty five odour active compounds/co-eluting compounds, with 5 odours perceived without any corresponding volatile. Particle size had the greatest impact on volatile abundance, with particle size especially influencing pyrazine abundance. Five odour active volatiles (methional, furfural, 2,3-dimethylpyrazine, heptanal and (E)-2-octenal) contributed most to the aroma of these sponge cakes. Small particle size particularly from sugarbeet yielded higher levels of some Maillard and caramelisation reaction compounds, such as furfural (spicy/ bready), where larger particle size supressed volatile abundance in comparison to the control.
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Affiliation(s)
- E C Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - M G O'Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - J P Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - K N Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
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7
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Allan E, Ndiaye A, Song M, Raber E, Kuo WY. Developing a culturally acceptable peanut nutrition bar with smallholder women farmers in Kaffrine, Senegal using response surface methodology. J Food Sci 2023; 88:608-624. [PMID: 36579466 DOI: 10.1111/1750-3841.16412] [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: 05/18/2022] [Revised: 11/09/2022] [Accepted: 11/18/2022] [Indexed: 12/30/2022]
Abstract
To increase farm income and food security, a collaboration was made with smallholder women farmers in Kaffrine, Senegal to develop a culturally acceptable peanut nutrition bar using healthy indigenous and local ingredients and feasible manufacturing methods. This study aimed to use response surface methodology to optimize the bar's formulation and characterize the texture, nutrient profile, sensory qualities, and water activity. The bars were made by varying the ratio of cowpea flour to corn flour (w/w, d.b., 0/100, 25/75, 50/50, 75/25, and 100/0) and the percentage of baobab pulp powder in the cowpea-corn flour blend (w/w, d.b., 15%, 20%, 25%, and 30%) with a fixed amount of 13 g of peanut paste added to all formulations. The use of acacia gum as a binder increased the bars' cohesiveness. Increasing the ratio of cowpea flour to corn flour decreased the cohesiveness and increased protein, fiber, calcium, iron, and folate levels of the bars. Increasing the percentage of baobab pulp powder increased the hardness, fiber, and vitamin C levels, and decreased cohesiveness and water activity of the bars. The bar formulation optimized for sensory acceptance had a cowpea to corn ratio of 85.3:14.7, a baobab level of 9.95%, and 13 g of peanut paste. According to the research, the optimum formulation gave 38%, 32%, 36%, 50%, 11%, and 83% of the recommended dietary allowance of protein, fiber, calcium, iron, vitamin C, and folate, respectively, per serving for school-age children and featured culturally acceptable texture and desirable water activity for commercialization. This study provided critical foundations for the subsequent feasibility assessment of a commercial launch, projected to significantly increase the revenue and nutrient intake of the partnering communities. PRACTICAL APPLICATION: The commercialization of the peanut nutrition bar will serve as a source of new income for Senegalese smallholder women farmers, provide essential nutrients for school-age children and potentially reduce post-harvest loss. Response surface methodology used in this study can also be applied to food product development with indigenous communities to develop an accepted and community-feasible product formulation.
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Affiliation(s)
- Edwin Allan
- Sustainable Food Systems Program, Department of Health and Human Development, Montana State University, Bozeman, Montana, USA
| | | | - Mei Song
- Nature's Fynd, Bozeman, Montana, USA
| | - Emily Raber
- School of Public Health and Health Sciences, University of Massachusetts Amherst, Amherst, Montana, USA
| | - Wan-Yuan Kuo
- Sustainable Food Systems Program, Department of Health and Human Development, Montana State University, Bozeman, Montana, USA
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Darikvand F, Ghavami M, Honarvar M. An extensive study on the cake containing trehalose: physiochemical, textural, sensory, microbial, and morphological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01766-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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9
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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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10
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Muzammil HS, Junaid M, Sameen A, Abbas SQ, Shukat R, Aadil RM. Assessment of Oligofructose and Glycerol Supplementation on Glass Transition Temperature and Quality of Frozen Yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hafiz Shehzad Muzammil
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
- School of Food Science Washington State University Pullman WA USA
| | - Muhammad Junaid
- Department of Dairy Technology University of Veterinary And Animal Sciences Lahore Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
| | - Syed Qamar Abbas
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
| | - Rizwan Shukat
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
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López ZG, Gonzalez U, Rodriguez Furlán LT. Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2643-2654. [PMID: 35734124 PMCID: PMC9206963 DOI: 10.1007/s13197-021-05284-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2021] [Accepted: 09/25/2021] [Indexed: 06/15/2023]
Abstract
This study analyzes the effectivity of a freeze-dried additive formulated with inulin (I), Stevia (St), and ultrafiltered bovine plasma proteins (P) as a sugar substitute on the final properties of a sugar-free and low-fat muffins formulation. The following analysis were performed: shape factor, moisture loss, lamella thickness, final volume, aeration, pore size distribution and textural analysis. The addition of the binary combination 50%(P + St + I) + 50%(Sucralose) generated a synergistic effect: increasing the shape factor, final volume and aeration, and improving the pore size distribution and moisture loss. Given the success, the concentration of (P + St + I) was adjusted. A 12.5% concentration of (P + St + I) generated a hardness decrease during the studied period and did not exhibit statistical significant differences when compared to the control sample. Therefore this study demonstrated the effectiveness of the combination of Stevia, inulin, and bovine plasma proteins as sugar substitute.
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Affiliation(s)
- Zulma Graciela López
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
| | - Ulises Gonzalez
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
| | - Laura Teresa Rodriguez Furlán
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
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Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses. Foods 2022; 11:foods11121750. [PMID: 35741946 PMCID: PMC9222423 DOI: 10.3390/foods11121750] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/05/2022] [Accepted: 06/10/2022] [Indexed: 02/01/2023] Open
Abstract
The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement in muffins. The obtained products were investigated for their chemical composition and technological properties, and were subjected to a sensory analysis as well as a consumer acceptance test. Increasing the substitution level from 0 to 30% apple powder lowered the protein, starch, and fat content, while moisture content, sugar, and cellulose showed the opposite trend. The sensory analysis results indicated that the addition of apple powder or apple powder with osmotic pre-treatment (apple OT+Lyo powder) to the ingredients of muffins positively affected the taste, smell, mastication, and appearance of the final product. Consumers rated the muffins with 30% apple OT+Lyo powder as the most acceptable. Principal component analysis, an artificial neural network, and global sensitivity analysis were utilized to differentiate among muffin samples, and to estimate the corresponding influence of the substitution of spelt flour with apple powder or apple OT powder on the observed quality and nutritional parameters of the muffins.
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13
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Technology for Apple Pomace Utilization within a Sustainable Development Policy Framework. SUSTAINABILITY 2022. [DOI: 10.3390/su14095470] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The aim of this study was to develop a concept, within the framework of sustainable agriculture, for utilizing apple pomace as a valuable raw material in food production. The proposal includes a description of the production technology of four food products together with the characteristics of their chemical composition, wholesome compounds, and physical properties. These new products were developed on the basis of apple pomace and wheat bran. In the developed technology, heat treatment in a convection oven, treatment with infrared radiation, and two types of barothermic treatments, i.e., extrusion and granulation, were implemented as the principal methods. All of the proposed technologies allow for the use of pomace for the production of food products to be made directly in the home plant and are relatively easy to implement in small processing facilities. It was found that the product consisting of fragmented apple pomace (mass fraction: 75%) and wheat bran (mass fraction: 25%), obtained using infrared radiation treatment, had the greatest value in terms of wholesome characteristics among the products obtained. This product had high contents of fiber and simple sugars, the highest content of polyphenols among the obtained products, and the ability to scavenge free radicals. It was also the only one with partially preserved vitamin C. The proposed method for processing pomace for food is in line with the sustainable agriculture movement.
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14
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Carcelli A, Albertini A, Vittadini E, Carini E. A fibre syrup for the sugar reduction in fruit filling for bakery application. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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McKenzie E, Lee SY. Sugar reduction methods and their application in confections: a review. Food Sci Biotechnol 2022; 31:387-398. [PMID: 35464251 PMCID: PMC8994798 DOI: 10.1007/s10068-022-01046-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 01/20/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open
Abstract
Many American adults consume almost double the daily recommended amount of sugar. With excess consumption of sugar and consequential health problems arising, food manufacturers are investigating methods to reduce sugar while maintaining similar functional and sensory properties. The body of literature was searched for papers regarding sugar reduction, and the main methods of sugar reduction are summarized herein with a specific focus on high sugar products. Reducing sugar in confections is possible; however, the challenge is maintaining the balance between texture and sweetness perception. Texture plays a large role in the sweetness perception of confections, with firmer products often being perceived as less sweet. Depending on the method, 20-40% of sugar can be removed from confections without sacrificing sensory acceptance, often replaced with multiple ingredients. Further investigation is needed on confection models and how the emerging health trends set the foundation for sugar reduction.
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Affiliation(s)
- Elle McKenzie
- Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, 905 South Goodwin Ave., 486A Bevier Hall, Urbana, IL 61801 USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, 905 South Goodwin Ave., 351 Bevier Hall, Urbana, IL 61801 USA
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16
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Tang T, Wu S, Tang S, Xiao N, Wu L, Tu Y, Xu M. Effect of modified egg white powder on the properties of angel cakes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Özer EA. Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Emir Ayşe Özer
- Agriculture Faculty, Department of Food Engineering Hatay Mustafa Kemal University Hatay Turkey
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18
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Carcelli A, Albertini A, Vittadini E, Carini E. Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Awasthi MK, Ferreira JA, Sirohi R, Sarsaiya S, Khoshnevisan B, Baladi S, Sindhu R, Binod P, Pandey A, Juneja A, Kumar D, Zhang Z, Taherzadeh MJ. A critical review on the development stage of biorefinery systems towards the management of apple processing-derived waste. RENEWABLE AND SUSTAINABLE ENERGY REVIEWS 2021; 143:110972. [DOI: 10.1016/j.rser.2021.110972] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
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20
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Caporizzi R, Severini C, Derossi A. Study of different technological strategies for sugar reduction in muffin addressed for children. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.04.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Castelló ML, Echevarrías A, Rubio-Arraez S, Ortolá MD. How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins? J Texture Stud 2021; 52:410-419. [PMID: 33866553 DOI: 10.1111/jtxs.12602] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 04/08/2021] [Accepted: 04/09/2021] [Indexed: 12/23/2022]
Abstract
This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, Aw , mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.
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Affiliation(s)
- María Luisa Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Valencia, Spain
| | - Andrea Echevarrías
- Institute of Food Engineering for Development, Universitat Politècnica de València, Valencia, Spain
| | - Susana Rubio-Arraez
- Institute of Food Engineering for Development, Universitat Politècnica de València, Valencia, Spain
| | - María Dolores Ortolá
- Institute of Food Engineering for Development, Universitat Politècnica de València, Valencia, Spain
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22
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The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00656-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03659-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.
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24
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Garvey EC, O'Sullivan MG, Kerry JP, Milner L, Gallagher E, Kilcawley KN. Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes. Food Chem 2020; 342:128124. [PMID: 33127226 DOI: 10.1016/j.foodchem.2020.128124] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 08/19/2020] [Accepted: 09/14/2020] [Indexed: 12/14/2022]
Abstract
The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes varied, with those containing apple pomace powder (APP) showing the greatest difference to the control (SC100). Volatile profiles mainly differed in relation to compounds derived from the Maillard reaction, caramelisation and lipid oxidation. Thrity six aroma active volatile compounds were identified in the SC100, APP and oligofructose (OLIGO) sponge cakes by olfactometry. Furfural 'spicy bready' contributed most to the overall aroma of all samples, with factor dilution values differing the most for heptanal 'fatty cake crust', methional 'potato damp', and 2,5-dimethylpyrazine 'cake crust, nutty'. This study provides an in-depth insight into the impact of sugar reduction reformulation on the sensory perception of sponge cakes and demonstrates how this approach can be used to improve the sensory perception of reduced sucrose sponge cakes.
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Affiliation(s)
- E C Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - M G O'Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - J P Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
| | - L Milner
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - E Gallagher
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - K N Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland.
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25
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Αntoniadou M, Varzakas T. Breaking the vicious circle of diet, malnutrition and oral health for the independent elderly. Crit Rev Food Sci Nutr 2020; 61:3233-3255. [PMID: 32686465 DOI: 10.1080/10408398.2020.1793729] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Aging impairs senses, mastication, oral status and function, causing nutritional needs and diet insufficiencies. The present needs of independent older adults suggest that health research and oral health care should shift from reductionist disease management to integral and personal treatment plans, including lifestyle, psychological, nutritional and oral health coaching approaches. Dentists and other medical professionals that work in the field of gerodontology should be educated on the macro and micronutrient needs of the elderly and incorporate certain nutritional plans early in the life of their patients with their approval and cooperation, in order to postpone tooth loss and masticatory impairment. Old recipes such as the Mediterranean diet should be kept as a base for all the elderly and be enriched in a customized interpersonal way from the dentist as well as the medical professional according to the specific needs of one's oral and general health status. In this nonsystematic review paper, the basic aspects of the vicious cycle of nutrition and oral health status are discussed and suggestions of major nutrients' influence and needs for independent elders are reported. Based on the scientific data collected, suggestions are made for the food industry for better quality and dosage of foods for this category of individuals. Such strategies can be a whole new area of interest for the food industry in order to obtain better quality of food packaging for the independent OA with accepted texture, odor, colors, macronutrients and micronutrients' consistency and in specific portions.
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Affiliation(s)
- Maria Αntoniadou
- Dental School, National and Kapodistrian University of Athens, Greece
| | - Theodoros Varzakas
- Dept. Food Science and Technology, University of the Peloponnese, Kalamata, Greece
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