1
|
Li C, Dai T, Deng L, Shuai X, He X, Li T, Liu C, Chen J. A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor. J Food Sci 2023; 88:3879-3892. [PMID: 37458306 DOI: 10.1111/1750-3841.16688] [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: 02/10/2023] [Revised: 05/17/2023] [Accepted: 06/16/2023] [Indexed: 09/14/2023]
Abstract
A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The apparent viscosity of PB decreased with the grinding process. Visual inspection revealed that the colloidal stability of PB was improved. The fatty acid composition was not affected by the grinding process. However, the tocopherol contents of the extracted oil slightly increased. Electronic nose and GC-MS analysis indicated that SMM could alter the flavor of PB after grinding for 45 min. Overall, SMM was a potential process technology to manufacture stable nut butter with smooth texture and delightful flavor profile.
Collapse
Affiliation(s)
- Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaohong He
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| |
Collapse
|
2
|
Gao F, Li D, Li H, Chen H, Mao X, Wang P. Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk. Foods 2023; 12:3042. [PMID: 37628041 PMCID: PMC10453288 DOI: 10.3390/foods12163042] [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: 07/17/2023] [Revised: 08/10/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55-85 °C, 25 s) with respect to viscoelastic behaviors, viscosity, textural parameters, etc., were monitored, and the friction behaviors and sensory attributes were assessed. Treatments below 65 °C/25 s increased the textural properties of fermented milk such as gel strength, firmness, and viscosity, due to the moderate aggregation and increased linkages of microgels. In this case, despite the size and amount their aggregates increased (~15-~21 μm), they exhibited similar frictional behaviors and sensory attributes. However, treatments above 65 °C/25 s degraded textural properties due to excessive aggregation (~46-~63 μm), accompanied by unacceptable grainy attributes, which could be characterized by their good correlations with tribological coefficients and particle size parameters. These findings could provide an understanding of the quality formation of post-heating fermented milk and a perspective to improve the textural defects of ambient fermented milk products.
Collapse
Affiliation(s)
- Fei Gao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Dongdong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China; (D.L.); (H.C.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China;
| | - Hongliang Li
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China;
| | - Han Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China; (D.L.); (H.C.)
| | - Xueying Mao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Pengjie Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China; (D.L.); (H.C.)
| |
Collapse
|
3
|
Jin L, Guo Q, Zhang M, Xu YT, Liu HM, Ma YX, Wang XD, Hou LX. Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
4
|
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder. Foods 2022; 11:foods11131844. [PMID: 35804660 PMCID: PMC9266185 DOI: 10.3390/foods11131844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 06/16/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study, three novel spreadable creams were prepared in a stirred ball-mill: CBS with cocoa butter, pumpkin seed oil and saccharose; OS with pumpkin seed oil and carnauba wax-basedoleogel and saccharose; OLS with oleogel, saccharose and Lucuma powder. OS and CBS creams reached a D90 value lower than 30 µm at 150 min of refining, the OLS cream showed the highest D90 value, with a particle size distribution and a rheological behaviour little affected by the refining time. The OS and CBS creams differed in yield stress, indicating that the attractive particle–particle interactions are affected not only by the particle size, but also by fat composition. Moreover, all the creams showed solid-like behaviour and a good tolerance to deformation rate, a high oil-binding capacity and a good physical stability. Thus, it is possible to reformulate spreadable creams with healthier nutritional profiles.
Collapse
|
5
|
Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
6
|
Cavella S, Miele NA, Fidaleo M, Borriello A, Masi P. Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109910] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
7
|
Functional Data Analysis and Design of Experiments as Efficient Tools to Determine the Dynamical Design Space of Food and Biotechnological Batch Processes. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02449-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
8
|
Miele NA, Armini V, Troccoli AM, Puleo S, Paduano A, Sacchi R, Cavella S. Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children. J Food Sci 2020; 85:1265-1273. [PMID: 32249412 DOI: 10.1111/1750-3841.15110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 12/05/2019] [Accepted: 02/13/2020] [Indexed: 11/29/2022]
Abstract
Ready-to-use therapeutic foods (RUTFs) are special foods used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting sensory characteristics and acceptability of RUTFs have been not adequately described. The aim of this work was to evaluate both the sensory properties and volatile compounds of four alternative RUTFs, varying in soy and sorghum, icing sugar, and oil content. Nine nonoral sensory attributes were evaluated by nine selected and trained assessors. The perceived intensity of five oral sensory attributes and the overall liking were assessed by 100 adult consumers. The volatile compounds were extracted and concentrated by solid phase microextraction and analyzed by gas chromatography/mass spectrometry. RUTF formulations significantly differed for graininess between fingers (size of granules) (P = 0.007), viscosity (P = 0.013), adhesiveness to the spoon (P < 0.044), and meltability (P = 0.005), but in consumers' opinion, they differed only for difficulty in swallowing, intensity of global odor, flavor, and sweetness. A positive correlation between overall liking and sweetness was found. Volatile compounds arising from lipid oxidation (hexanal and octanoic acid) were positively correlated with global odor and flavor. These attributes negatively affected the overall liking and were mainly contained in one out of the four formulations. Sensory and instrumental characterization identified key attributes for this kind of food, such as difficulty in swallowing, global odor, and sweetness, suggesting how to formulate an alternative RUTF to be used for a future clinical trial on malnourished children. PRACTICAL APPLICATION: Starting from the world's need to fight child malnutrition, the present study tried to characterize alternative ready-to-use therapeutic foods (RUTFs), special foods used to encourage rapid weight gain in 5-year-old malnourished children, from several points of view, such as acceptability, stability, technological, and overall quality. Results obtained will be an aid to setup the technological conditions and scale-up parameters for local productions of RUTFs to be tested in real trials on malnourished children. Indeed, key sensory attributes that drive consumer acceptance for this special food, such as sweetness and difficulty in swallowing, came out from the present study.
Collapse
Affiliation(s)
- Nicoletta A Miele
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy.,Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, 80055, Italy
| | - Vincenzo Armini
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy
| | - Anna Maria Troccoli
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy
| | - Sharon Puleo
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy
| | - Antonello Paduano
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, 70126, Italy
| | - Raffaele Sacchi
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy.,Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, 80055, Italy
| |
Collapse
|
9
|
Miele NA, Borriello A, Fidaleo M, Masi P, Cavella S. Modeling grinding kinetics of fat based anhydrous pastes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
10
|
Konar N, Bingol I. Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13154] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nevzat Konar
- Faculty of Engineering, Department of Food EngineeringSiirt University Siirt Turkey
| | - Ipek Bingol
- Faculty of Engineering, Department of Food EngineeringSiirt University Siirt Turkey
| |
Collapse
|
11
|
Armini V, Miele NA, Albero M, Sacchi R, Cavella S. Formula optimization approach for an alternative Ready-to-Use Therapeutic Food. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
12
|
Modeling the refining process of an anhydrous hazelnut and cocoa paste in stirred ball mills. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.07.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|