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Radoš K, Pastor K, Kojić J, Drakula S, Dujmić F, Novotni D, Čukelj Mustač N. Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks. Foods 2023; 12:4417. [PMID: 38137221 PMCID: PMC10742536 DOI: 10.3390/foods12244417] [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: 10/30/2023] [Revised: 11/28/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Betaine is a non-essential amino acid with proven functional properties and untapped potential for cereal food enrichment. While 3D printing represents a viable approach for manufacturing enriched cereal-based foods with novel shapes and textures, it is crucial to consider the impact of printing parameters and post-processing on the betaine content and properties of these products. The aim of this study was to investigate the influence of the infill level (20, 30 and 40%) of 3D-printed cuboid shapes and the post-processing techniques (drying oven, vacuum dryer, air fryer) of betaine-enriched oat-based snacks on the print quality, texture, and sensory properties, as well as the content of preserved betaine. The interaction of post-processing technique and infill level influenced the length deviation and texture properties, as well as the betaine content of snacks. Height stability was only influenced by post-processing technique. In general, oven-dried snacks showed the best dimensional stability, having the lowest width/length deformation (about 8%) at the infill level of 20%. Betaine was best preserved (19-31% loss) in snacks post-processed in a vacuum dryer (1281-1497 mg/g), followed by an air fryer and a drying oven, where betaine loss was in the range 28-55%. Air-fried snacks with 40% infill level had the highest values of instrumentally measured crunchiness (38.9 Nmm) as well as sensory test values for liking of texture (7.5), intensity of odor (6) and overall flavor (6). Overall, air frying proved to be a convenient and quick post-processing technique for 3D-printed snacks, but infill patterns for preserving betaine should be further explored. Vacuum drying could be used to preserve bioactive compounds, but efforts should be made to minimize its negative impact on the physical deformations of the 3D-printed products.
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Affiliation(s)
- Kristina Radoš
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| | - Kristian Pastor
- Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Kojić
- Institute of Food Technology in Novi Sad (FINS), University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Saša Drakula
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| | - Filip Dujmić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| | - Dubravka Novotni
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
| | - Nikolina Čukelj Mustač
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.R.); (S.D.); (F.D.); (N.Č.M.)
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Cazzaniga A, Brousse MM, Linares AR. Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks. J Food Sci 2023; 88:3849-3858. [PMID: 37548654 DOI: 10.1111/1750-3841.16718] [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: 03/13/2023] [Revised: 07/07/2023] [Accepted: 07/10/2023] [Indexed: 08/08/2023]
Abstract
Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. Supplement Material. PRACTICAL APPLICATION: This study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour.
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Affiliation(s)
- Amanda Cazzaniga
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
- Facultad de Ciencias Exactas Químicas y Naturales (FCEQyN), Universidad Nacional de Misiones (UNaM), Posadas, Argentina
| | - M Marcela Brousse
- Facultad de Ciencias Exactas Químicas y Naturales (FCEQyN), Universidad Nacional de Misiones (UNaM), Posadas, Argentina
| | - Andrés R Linares
- Facultad de Ciencias Exactas Químicas y Naturales (FCEQyN), Universidad Nacional de Misiones (UNaM), Posadas, Argentina
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Bai C, Zhu J, Xiong G, Wang W, Wang J, Qiu L, Zhang Q, Liao T. Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion. Front Nutr 2023; 10:1107488. [PMID: 36998908 PMCID: PMC10045987 DOI: 10.3389/fnut.2023.1107488] [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: 11/25/2022] [Accepted: 02/27/2023] [Indexed: 03/15/2023] Open
Abstract
Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.
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Affiliation(s)
- Chan Bai
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jiguo Zhu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Guangquan Xiong
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Wenqing Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Juguang Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Liang Qiu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Qingfang Zhang
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Tao Liao
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
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Wang X, Chen L, McClements DJ, Jin Z. Recent advances in crispness retention of microwaveable frozen pre-fried foods. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder. Int J Biol Macromol 2022; 218:44-56. [PMID: 35853507 DOI: 10.1016/j.ijbiomac.2022.07.071] [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: 05/19/2022] [Revised: 07/06/2022] [Accepted: 07/09/2022] [Indexed: 01/22/2023]
Abstract
Fruit sugars are gaining attention for their nutraceutical benefits. High sugar in ripe and over-ripe bananas makes them difficult for convective drying. In this study, red banana (RB) pulp was added with different gum derivatives as foaming agent (FA) (4 % w/w) viz., acacia gum(GA), carrageenan (CG) and gelatine(GE). Maltodextrin and carboxymethyl-cellulose were added as foam-stabilizers (FS). FA addition resulted in low density foam (RBGE-50 % reduction) with improved foam stability (RBGA-94.42 %). Powders were low in hygroscopicity (RBGA-18.62 g 100 g -1) with optimum flowability. The particle size (54.95 to 69.86 μm) of RB powder increased with gum derivatives addition. Secondary metabolites varied significantly in powder samples. Positive correlation of secondary metabolites with DPPH assay was observed. RBGA showed higher prebiotic activity (0.68) and supported the growth of tested Lactobacillus strain. Therefore, foam-mat dried RB powder with GA could be used in food formulation as low-cost alternative fruit sugar with higher nutritional, functional and prebiotic properties.
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Mechanical-acoustical measurements to assess the crispness of dehydrated bananas at different water activities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112822] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Properties of Ozone-Oxidized Tapioca Starch and Its Use in Coating of Fried Peanuts. Molecules 2021; 26:molecules26206281. [PMID: 34684860 PMCID: PMC8538255 DOI: 10.3390/molecules26206281] [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: 07/31/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
Oxidation of tapioca via ozone oxidation was carried out under different conditions in comparison with H2O2. The impact of ozonation on physicochemical properties of tapioca was studied and fried peanuts coated with different tapioca were characterized. Different ozone oxidation times (10, 20, and 30 min) and various pH values (5, 7, and 9) were used for tapioca modification. Tapioca oxidized by ozone for 20 min at pH 7 had higher swelling power (SP), water holding capacity (WHC), oil holding capacity (OHC), and viscosity than the native counterpart (P < 0.05). This coincided with the higher carbonyl and carboxyl contents (P < 0.05). The highest frying expansion (FE) with the lowest hardness was attained for fried peanut coated with tapioca oxidized under the aforementioned condition. Therefore, oxidation of tapioca using ozone under optimal conditions could be a potential means to improve frying expansion as well as the crispiness of the fried coated peanuts.
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Zhang W, Cheng S, Wang S, Yi K, Sun S, Lin J, Tan M, Li D. Effect of pre-frying on distribution of protons and physicochemical qualities of mackerel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4838-4846. [PMID: 33521980 DOI: 10.1002/jsfa.11130] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/29/2020] [Accepted: 01/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND In this work, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging were used to investigate the changes in protons (from water and oil) distribution of mackerel during the frying process. The relationship between proton migration and some physicochemical indexes was established by partial least squares regression (PLSR). The changing mechanism of the quality characteristics and physicochemical properties of fish meat under different frying conditions was analysed by LF-NMR combined with PLSR, which provided theoretical support for the development of canned mackerel food. RESULTS LF-NMR results showed that three kinds of T2 protons assigned to protein-water interaction (T21 ), multilayer bound water (T22 ), oil and free water (T23 ), respectively. As the frying temperature increased, protons from the T22 peak significantly decreased, while protons from the T23 peak remarkably increased. The microstructure of fried mackerel was destroyed; cooking loss, oil content, a* value, b* value, hardness and chewiness increased; and the protein content and L* value decreased. Furthermore, PLSR analysis revealed that significant correlation was observed between the cooking loss, TPA parameter (chewiness), colour parameter (L*) and LF-NMR parameters. CONCLUSION Different frying temperatures and times had a strong effect on the physicochemical properties of mackerel. Good prediction models could be established by proton migration using the LF-NMR technique and PLSR for fried mackerel. Quality control of fried fish could be realized by monitoring the change in LF-NMR data. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Wei Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
- National Engineering Research Centre of Seafood, Dalian Polytechnic University, Dalian, 116034, China
- Engineering Research Centre of Seafood of Ministry of Education of China, Dalian Polytechnic University, Dalian, 116034, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Siqi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Kuan Yi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Shan Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Junxin Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
- National Engineering Research Centre of Seafood, Dalian Polytechnic University, Dalian, 116034, China
- Engineering Research Centre of Seafood of Ministry of Education of China, Dalian Polytechnic University, Dalian, 116034, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Dongmei Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
- National Engineering Research Centre of Seafood, Dalian Polytechnic University, Dalian, 116034, China
- Engineering Research Centre of Seafood of Ministry of Education of China, Dalian Polytechnic University, Dalian, 116034, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
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Stephen J, Manoharan D, Boopathy B, Rajan A, Radhakrishnan M. Investigation of hydrogel temperature and concentration on tapioca xerogel formation. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13833] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jaspin Stephen
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Dharini Manoharan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Bhavadharini Boopathy
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Anbarasan Rajan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
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Paramasivam SK, David AK, Marimuthu Somasundaram S, Suthanthiram B, Shiva KN, Subbaraya U. Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips. FOOD SCI TECHNOL INT 2021; 28:203-215. [PMID: 33765870 DOI: 10.1177/10820132211003708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%-35% and 19%-30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg-1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content.
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Affiliation(s)
| | - Amelia Keran David
- ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu, India
| | | | | | | | - Uma Subbaraya
- ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu, India
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FUENTES-ARISMENDY F, RODRIGUEZ-SANDOVAL E, MEJIA-VILLOTA A, VELEZ-URIBE T, HERNANDEZ V. Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.53120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Saha S, Roy A. Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13479] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Sreyajit Saha
- Laboratory of Food Chemistry and Technology, Department of Chemical EngineeringBirla Institute of Technology Mesra Ranchi India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical EngineeringBirla Institute of Technology Mesra Ranchi India
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Jiao Y, Liu Y, Quek SY. Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods. J Food Sci 2020; 85:1344-1352. [PMID: 32144799 DOI: 10.1111/1750-3841.15087] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/28/2020] [Accepted: 02/03/2020] [Indexed: 12/29/2022]
Abstract
Hengshan goat meat produced exclusively in Shaanxi province of China is the product of national geographical indication. In current study, nutritional and safety indexes of Hengshan goat leg meat were investigated and the quality changes induced by seven commonly used processing methods were systematically evaluated. Comparing with control, meats treated with thermal processing demonstrated decreased redness, enhanced texture properties, increased protein, fat and mineral contents, as well as sharply raised fatty acids. Amino acid contents in pan-fried, deep-fried, and roasted samples were reduced with the most obvious valine scores declined 15%, 13%, and 21%, respectively. Also, thermal treatments conducted in smoke exposure circumstances caused mass formation of nitrite and polycyclic aromatic hydrocarbons (PAHs), evidenced by the 5.8-fold, 3.3-fold, and 3.8-fold increments of nitrite contents in pan-fried, deep-fried, and roasted meats, respectively, and the appearance of six extra PAHs. Steaming, boiling, and braising were proved to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic hazard. Our results established nutritional database for Hengshan goat leg meat and provide reference for choosing its reasonable thermal processing pattern. PRACTICAL APPLICATION: Processed meats showed decreased redness, enhanced texture properties, increased protein, fat and mineral contents, as well as sharply raised fatty acids compared with those of raw meat. Steaming, boiling, and braising delivered more balanced nutrition and less carcinogens in contrast to meats processed with other methods. Frying and roasting caused low amino acid levels and formed mass nitrite and polycyclic aromatic hydrocarbons in meats. Our results established nutritional database for Hengshan goat leg meat and provide reference for its reasonable thermal processing.
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Affiliation(s)
- Yang Jiao
- School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, Shaanxi, China.,School of Chemical Sciences, The University of Auckland, Auckland, 1010, New Zealand
| | - Yongfeng Liu
- School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, Shaanxi, China
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, 1010, New Zealand
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Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102271] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Andreani P, de Moraes JO, Murta BHP, Link JV, Tribuzi G, Laurindo JB, Paul S, Carciofi BAM. Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses. Food Res Int 2019; 129:108886. [PMID: 32036886 DOI: 10.1016/j.foodres.2019.108886] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/30/2019] [Accepted: 12/02/2019] [Indexed: 01/21/2023]
Abstract
Mechanical and acoustical instrumental tests can help to predict and compare the sensory crispness of food products. This study proposed a method to correlate crispness sensory analyses to instrumental parameters using the standard products of the Spectrum Crispness Sensory Scale. An acoustic system was developed with a high-sampling rate for characterizing food crispness. Force-displacement and acoustic signals were measured during penetration and compression tests of the products in the Spectrum Scale. A band-pass filter suppressed the texture analyzer's engine and gearbox noise. High correlations were obtained between acoustical and sensory parameters in both tests; however, the penetration test better differentiated the products. The high-sampling rate acoustical measurement system was capable of discriminate crispy products, although the trained sensory panel was still more sensitive to small differences.
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Affiliation(s)
- Pamela Andreani
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil
| | - Jaqueline O de Moraes
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil
| | - Bernardo H P Murta
- Federal University of Santa Catarina, Department of Mechanical Engineering, Florianópolis, SC 88040-900, Brazil
| | - Jade V Link
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil
| | - Giustino Tribuzi
- Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil
| | - João B Laurindo
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil
| | - Stephan Paul
- Federal University of Santa Catarina, Department of Mechanical Engineering, Florianópolis, SC 88040-900, Brazil
| | - Bruno A M Carciofi
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil.
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17
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Boukid F, Vittadini E, Lusuardi F, Ganino T, Carini E, Morreale F, Pellegrini N. Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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18
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Munarko H, Sugiyono S. PENGARUH BEBERAPA BAHAN BAKU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI RENGGINANG SINGKONG (Manihot utilissima Pohl). JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.1.20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Performance of lentil and chickpea flour in deep-fried crust model (DFCM): oil barrier and crispy properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9944-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Ramírez M, Tenorio MJ, Ramírez C, Jaques A, Nuñez H, Simpson R, Vega O. Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. FOOD SCI TECHNOL INT 2019; 25:414-428. [PMID: 30714395 DOI: 10.1177/1082013219828269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 ℃ at 3 m/s. Then, the optimal formulation for the pasta was found to be cassava (26 g/100 g), amaranth flour (12 g/100 g), and carboxymethyl cellulose (0.23 g/100 g), which maximized the Aw (0.160), moisture content (3.10 g/100 g), hardness (5.02 N), and protein content (9.30 g/100 g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.
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Affiliation(s)
- M Ramírez
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia
| | - M J Tenorio
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia
| | - C Ramírez
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - A Jaques
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - H Nuñez
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - R Simpson
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile.,3 Centro Regional de Estudios en Alimentos y Salud (CREAS), Conicyt Regional Gore Valparaíso (R06I1004), Valparaíso, Chile
| | - O Vega
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia.,4 Corporación Universitaria Americana, Medellín, Colombia
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Ratish Ramanan K, Rifna E, Mahendran R. Effect of concentration and temperature on the formation of wheat hydrogel and xerogel pattern. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.09.075] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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van der Sman R, Vollebregt H, Meinders M, Beri A. Effects of filler ingredients on the structure and texture of starchy, extruded snacks. FOOD STRUCTURE 2018. [DOI: 10.1016/j.foostr.2018.10.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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23
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Ramesh R, Jeya Shakila R, Sivaraman B, Ganesan P, Velayutham P. Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Pakpahan N, Kusnandar F, Syamsir E. PERILAKU ISOTERM SORPSI AIR DAN DAN PERUBAHAN FISIK KERUPUK TAPIOKA PADA SUHU PENYIMPANAN YANG BERBEDA. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.2.91] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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25
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Vega O, Carvajal LM, Rodríguez F, Marín MC, Ramírez C, Simpson R, Valdenegro M. Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculentaCrantz). J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12612] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Oscar Vega
- BIOALI Group, Food Biotechnology, Department of Food, Faculty of Pharmaceutical Chemistry; University of Antioquia; Antioquia Colombia
| | - Luz Marina Carvajal
- Nutrition and Food Technology, Department of Food, Faculty of Pharmaceutical Chemistry; University of Antioquia; Antioquia Colombia
| | - Faber Rodríguez
- Department of Food, Faculty of Pharmaceutical Chemistry; University of Antioquia; Antioquia Colombia
| | - María Clara Marín
- Department of Food, Faculty of Pharmaceutical Chemistry; University of Antioquia; Antioquia Colombia
| | - Cristian Ramírez
- Department of Chemical and Environmental Engineering; Universidad Técnica Federico Santa Maria; Valparaiso Chile
| | - Ricardo Simpson
- Department of Chemical and Environmental Engineering; Universidad Técnica Federico Santa Maria; Valparaiso Chile
- Regional Centre of Healthy Foods CREAS, CONICYT-Regional GORE Valparaíso; Valparaíso Chile
| | - Mónika Valdenegro
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso; PO Box 4-D, Quillota Chile
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Akonor PT, Dziedzoave NT, Buckman ES, Mireku Essel E, Lavoe F, Tomlins KI. Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Sci Nutr 2017; 5:564-569. [PMID: 28572942 PMCID: PMC5448343 DOI: 10.1002/fsn3.431] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 08/30/2016] [Accepted: 09/08/2016] [Indexed: 11/11/2022] Open
Abstract
Crackers produced from high-quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispiness, puffiness, and acceptability on a 7-point hedonic scale. A mean score of 4.7, 5.6, 5.2, and 5.2 was obtained correspondingly for taste, crispiness, puffiness, and acceptability. Scores for these attributes indicated that the crackers were acceptable. Mixture regression models were used to generate contour plots for the sensory attributes and these were superimposed to obtain an optimal region, from where an optimum formulation was chosen. Verification of the optimal formulation with acceptability studies confirmed that the newly developed snack had a likeness score of 6.3 and was highly acceptable to consumers. The study demonstrates the suitability of HQCF in processing value added snack products.
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Affiliation(s)
- Paa T Akonor
- Food Research Institute Council for Scientific and Industrial Research Accra Ghana
| | - Nanam T Dziedzoave
- Food Research Institute Council for Scientific and Industrial Research Accra Ghana
| | - Evelyn S Buckman
- Food Research Institute Council for Scientific and Industrial Research Accra Ghana
| | - Edna Mireku Essel
- Food Research Institute Council for Scientific and Industrial Research Accra Ghana
| | - Francis Lavoe
- Food Research Institute Council for Scientific and Industrial Research Accra Ghana
| | - Keith I Tomlins
- Food and Markets Department Natural Resources Institute University of Greenwich Medway, Kent UK
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Rahimi J, Adewale P, Ngadi M, Agyare K, Koehler B. Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.12.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Tabtiang S, Prachayawarakorn S, Soponronnarit S. Optimum condition of producing crisp osmotic banana using superheated steam puffing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1244-1251. [PMID: 27322686 DOI: 10.1002/jsfa.7857] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 06/03/2016] [Accepted: 06/06/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Puffing can improve textural property of snacks. Nevertheless, high temperature puffing accelerates non-enzymatic browning reactions. The osmotic treatment using sucrose solution potentially retards the browning, but the high amount of sucrose gain causes hard texture. The objective of this work was therefore to study the effects of osmotic time, puffing time and puffing temperature on banana qualities such as colour, shrinkage and textural property. RESULTS The experimental results showed that puffing temperature, puffing time and osmotic time significantly affected colour, shrinkage and textual properties. CONCLUSION The optimisation using response surface methodology was used for a trade-off between colour and textural properties. To obtain a good quality product, the puffed osmotic banana should be operated at the osmotic time of 43 min and puffing temperature of 220 °C and puffing time of 2 min. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Surapit Tabtiang
- Department of Social and Applied Science, College of Industrial Technology, King Mongkut's University of Technology North Bangkok, Pracharat 1 Road, Bangsue, Bangkok 10800, Thailand
| | - Somkiat Prachayawarakorn
- Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung Khru, Bangkok 10140, Thailand
| | - Somchart Soponronnarit
- Energy Technology Division, School of Energy Environment and Materials, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung Khru, Bangkok 10140, Thailand
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Ciurzyńska A, Marzec A, Mieszkowska A, Lenart A. Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids. J Texture Stud 2016; 48:131-142. [DOI: 10.1111/jtxs.12224] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 07/28/2016] [Accepted: 08/01/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences, SGGW; 159c Nowoursynowska St Warszawa 02-776 Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences, SGGW; 159c Nowoursynowska St Warszawa 02-776 Poland
| | - Arleta Mieszkowska
- Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences, SGGW; 159c Nowoursynowska St Warszawa 02-776 Poland
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences, SGGW; 159c Nowoursynowska St Warszawa 02-776 Poland
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A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.051] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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- R, Octora Y, Basuki Ahza A, Syah D. Preheating Improved Crispness of Cassava and Purple Sweet Potato Chips. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.1.72] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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32
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Ahmed J, Al-Foudari M, Al-Salman F, Almusallam AS. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.030] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Wang Y, Zhang M, Mujumdar AS. Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Chang HC, Chen HH. Association between textural profiles and surface electromyographic (sEMG) behaviors of microwavable cassava cuttlefish crackers with various expansion ratios. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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Taniwaki M, Kohyama K. Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.12.011] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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