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Lapčíková B, Lapčík L, Valenta T, Neuwirth V. Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends. Foods 2024; 13:2543. [PMID: 39200471 PMCID: PMC11353510 DOI: 10.3390/foods13162543] [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: 06/28/2024] [Revised: 08/02/2024] [Accepted: 08/13/2024] [Indexed: 09/02/2024] Open
Abstract
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache's popularity in the food industry, a comprehensive review focused on the application of functional substances and ganache processing has not been discussed in the scientific literature. This review addresses the new ways of applying special ingredients, such as vegetable fats and seeds, flavor infusions, oleogels, hemp products, etc., which can be added to the ganache matrix to achieve desirable properties. In particular, the application of sterols and sterol esters as functional substances of oleogels seems to be a very promising method, enhancing the ganache fat profile. The elevated caloric content that is characteristic of ganache can be substantially attenuated through the application of hydrocolloids and/or fruit-based components, thereby offering the potential for caloric reduction without compromising on taste. The various alterations to ganache formulations by the application of natural substances offer a large base for the development of novel ganache variants and relevant food products.
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Affiliation(s)
- Barbora Lapčíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Lubomír Lapčík
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Tomáš Valenta
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
| | - Vojtěch Neuwirth
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
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Lazarević J, Čabarkapa I, Rakita S, Banjac M, Tomičić Z, Škrobot D, Radivojević G, Kalenjuk Pivarski B, Tešanović D. Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:16819. [PMID: 36554699 PMCID: PMC9779498 DOI: 10.3390/ijerph192416819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/07/2022] [Accepted: 12/11/2022] [Indexed: 06/17/2023]
Abstract
The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish (Faxonius limosus), captured from the Danube River in Serbia. To achieve this, we determined their microbiological safety, chemical composition, minerals and heavy metals, fatty acid and amino acid profile, as well as a sensory profile of the meat. The obtained results showed that the meat from crayfish was microbiologically safe. Crayfish meat has a high nutritional quality, high protein content (18.12%) and a total of 17 detected amino acids, of which essential amino acids constituted 6.96 g/100 g sample. Additionally, the crayfish meat was characterized by high levels of essential polyunsaturated fatty acids (PUFA), particularly n-3 PUFA, at an optimal ratio of n-3/n-6 and with low values of atherogenic and thrombogenic indices. Predominant macrominerals in the meat are K, followed by Na, Ca, P and Mg, whereas the content of microminerals was in the following order: Zn > Cu > Fe > Mn. The concentrations of accumulated toxic metals (Cd, Pb, As and Hg) did not exceed the maximum allowed levels. Sensory analysis confirmed that the meat from spiny-cheek crayfish has the potential to become a new food source of essential nutrients.
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Affiliation(s)
- Jasmina Lazarević
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Ivana Čabarkapa
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Maja Banjac
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Zorica Tomičić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Goran Radivojević
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Bojana Kalenjuk Pivarski
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dragan Tešanović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
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A recipe for culinary creativity: Defining characteristics of creative chefs and their process. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100633] [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: 11/27/2022]
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Hendriks-Hartensveld AE, Brodock JL, Hayes JE, Rolls BJ, Keller KL, Havermans RC. The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104523] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Bissar S, Özcan MM. Determination of quality parameters and gluten free macaron production from carob fruit and sorghum. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100460] [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: 11/30/2022]
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Determinants of quality, specificity, and stability of emotional episodic memories in a fine-dining context. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100511] [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: 11/17/2022]
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Srivastava R, Stieger M, Scholten E, Souchon I, Mathieu V. Texture contrast: Ultrasonic characterization of stacked gels' deformation during compression on a biomimicking tongue. Curr Res Food Sci 2021; 4:449-459. [PMID: 34308369 PMCID: PMC8283154 DOI: 10.1016/j.crfs.2021.06.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/24/2021] [Accepted: 06/24/2021] [Indexed: 11/13/2022] Open
Abstract
When undergoing compression during oral processing, stacked gels display different mechanical properties that shape perceptions of texture contrasts (Santagiuliana et al., 2018). However, to date, characterizing the mechanical responses of individual gel layers has been impossible. In this study, an ultrasound (US) technique was developed, that allowed such deformation dynamics to be visualized in real time. Stacked gels were created using layers (height: 5 mm) of brittle agar and elastic gelatin in different combinations. In a series of experimental tests, different stacked gel combinations were placed on a rough, deformable artificial tongue model (ATM) made of polyvinyl alcohol; a texture analyzer was used to apply uniaxial force, and deformation was monitored by an US transducer (5 MHz) located under the ATM. From the obtained results, it was observed that the deformation of ATM surface during compression was in accordance with the force recorded by the texture analyzer, suggesting a collaborative response of different layers under compression. Moreover, US imaging revealed that differences in Young's modulus values between layers led to heterogeneous strain distributions, which were more pronounced for the agar layers. Biopolymer elasticity was also a key factor. Regardless of combination type, the gelatin layers never fractured; such was not the case for the agar layers, especially those with lower Young's modulus values. The results of this US study have thus paved the way for a better understanding of the mechanical deformation that occurs in heterogeneous foods, a phenomenon that has been difficult to examine because of the limitations of conventional techniques. Agar and gelatin bilayer gels were compressed on deformable artificial tongue models. Compressions and relaxations were monitored with a non-invasive ultrasound method. Deformations in artificial tongue and food layers were assessed with signal processing. The method shows potential for understanding texture contrast perception.
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Affiliation(s)
- Rohit Srivastava
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
| | - Markus Stieger
- Division of Human Nutrition and Health & Food Quality and Design, Wageningen University, PO Box 17 6700 AA Wageningen, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17 6700 AA Wageningen, the Netherlands
| | - Isabelle Souchon
- UMR 408 SQPOV, INRAE, Avignon Université, F-84000 Avignon, France
| | - Vincent Mathieu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
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Schifferstein HN, Kudrowitz BM, Breuer C. Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1824833] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
| | - Barry M. Kudrowitz
- Department of Design, Housing, and Apparel, University of Minnesota, Minneapolis, MN, USA
| | - Carola Breuer
- Independent Food & Design Professional, Munich, Germany
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Rojas-Rivas E, Rendón-Domínguez A, Felipe-Salinas JA, Cuffia F. What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103930] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Mureșan V, Chiş MS, Salanță L, Popescu I, Berbecea A, Muste S. Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product. Molecules 2020; 25:E2214. [PMID: 32397336 PMCID: PMC7249020 DOI: 10.3390/molecules25092214] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/01/2020] [Accepted: 05/05/2020] [Indexed: 01/21/2023] Open
Abstract
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oilcake powder increased the fiber, total phenolic content, and antioxidant capacity. Hedonic scores of the macaron samples made with different percentage of walnut oilcake decreased to additions of over 10%. Moreover, this result is emphasized by Pearson's correlation parameters indicating as optimal addition for modified macarons, percentages up to 10% of walnut oilcake. This approach could reduce the costs related to the acquisition of the ingredients due to the oilcake price which is 3% of the almonds flour price.
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Affiliation(s)
- Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (L.S.)
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania;
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Liana Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (L.S.)
| | - Iuliana Popescu
- Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania; (I.P.); (A.B.)
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania; (I.P.); (A.B.)
| | - Sevastiţa Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
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Spence C. Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing Within and Between the Senses. Foods 2020; 9:E407. [PMID: 32244690 PMCID: PMC7230593 DOI: 10.3390/foods9040407] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/21/2020] [Accepted: 03/21/2020] [Indexed: 11/16/2022] Open
Abstract
This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the 'rules' that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of 'sonic seasoning'. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Oxford OX2 6GG, UK
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