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Totosaus A, Santos-Atenco E, Meza-Márquez OG, Rodríguez-Huezo ME, Güemes-Vera N. Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins). FOOD SCI TECHNOL INT 2024; 30:428-438. [PMID: 36703263 DOI: 10.1177/10820132231153500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods.
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Affiliation(s)
- Alfonso Totosaus
- Food Science Lab and Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Ecatepec de Morelos, Estado de México, México
| | - Edith Santos-Atenco
- Food Science Lab and Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Ecatepec de Morelos, Estado de México, México
| | - Ofelia G Meza-Márquez
- Biochemical Engineering Department, ENCB-Zacatenco, Instituto Politécnico Nacional, Gustavo A. Madero, México City, México
| | - María E Rodríguez-Huezo
- Food Science Lab and Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Ecatepec de Morelos, Estado de México, México
| | - Norma Güemes-Vera
- CICyTA, Universidad Autónoma del Estado de Hidalgo, . Av. Universidad Km. 1, Tulancingo, Hidalgo, México
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2
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van der Sman R, Schenk E. Causal factors concerning the texture of French fries manufactured at industrial scale. Curr Res Food Sci 2024; 8:100706. [PMID: 38435276 PMCID: PMC10909613 DOI: 10.1016/j.crfs.2024.100706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024] Open
Abstract
In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food & Biobased Research, Wageningen University & Research, the Netherlands
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3
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De Pilli T. Application of fuzzy logic system for the pizza production processing optimisation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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4
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Marzec A, Kowalska J, Domian E, Galus S, Ciurzyńska A, Kowalska H. Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. Molecules 2021; 26:molecules26216638. [PMID: 34771047 PMCID: PMC8588515 DOI: 10.3390/molecules26216638] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/15/2021] [Accepted: 10/29/2021] [Indexed: 12/18/2022] Open
Abstract
Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.
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Affiliation(s)
- Agata Marzec
- Correspondence: ; Tel.: +48-22-593-75-65; Fax: +48-22-593-75-76
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5
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Ramchiary M, Das AB. Vacuum‐assisted extrusion of red rice (
bao‐dhan
) flour: Physical and phytochemical comparison with conventional extrusion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Montu Ramchiary
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Amit Baran Das
- Department of Food Engineering and Technology Tezpur University Tezpur India
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7
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Sozer N, Melama L, Silbir S, Rizzello CG, Flander L, Poutanen K. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. Foods 2019; 8:E431. [PMID: 31546650 PMCID: PMC6836149 DOI: 10.3390/foods8100431] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 09/16/2019] [Accepted: 09/19/2019] [Indexed: 12/26/2022] Open
Abstract
Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.
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Affiliation(s)
- Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, FI02044 Espoo, Finland.
| | - Leena Melama
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, FI02044 Espoo, Finland.
| | - Selim Silbir
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, FI02044 Espoo, Finland.
- Food Engineering Department, Ege University, Izmir 35040, Turkey.
| | - Carlo G Rizzello
- Department of Soil, Plant, and Food Science, University of Bari, 70121 Bari, Italy.
| | - Laura Flander
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, FI02044 Espoo, Finland.
- Bakery Primula Ltd., 04440 Järvenpää, Finland.
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, FI02044 Espoo, Finland.
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8
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Assad-Bustillos M, Tournier C, Feron G, Guessasma S, Reguerre A, Della Valle G. Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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9
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Rathnayake HA, Navaratne SB, Navaratne CM. Porous Crumb Structure of Leavened Baked Products. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:8187318. [PMID: 30155475 PMCID: PMC6098858 DOI: 10.1155/2018/8187318] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Accepted: 07/18/2018] [Indexed: 11/17/2022]
Abstract
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling. Development of the porous crumb structure mainly depends on dough ingredients and processing conditions. Hence, certain modifications for those factors (incorporating food hydrocolloids, emulsifiers, improvers, etc.) have been conducted by cereal sciences for obtaining well-developed porous crumb structure and retard staling. Several image analysis methods are available for analyzing microstructural features of porous crumb structure, which can directly affect the mechanical and sensorial properties of the final product. A product with a well-developed porous crumb structure may contain the property of higher gas retention capacity which results in a product with increased volume and reduced crumb hardness with appealing sensorial properties.
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Affiliation(s)
- H. A. Rathnayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - C. M. Navaratne
- Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Mapalana, Kamburupitiya, Sri Lanka
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10
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Nader J, Louka N. Development of a novel technology entitled “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) for reconstitution and texturing of partially defatted peanuts. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.07.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Gao J, Wang Y, Dong Z, Zhou W. Structural and mechanical characteristics of bread and their impact on oral processing: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13671] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jing Gao
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
| | - Yong Wang
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Zhizhong Dong
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Weibiao Zhou
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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12
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Alam SA, Pentikäinen S, Närväinen J, Holopainen-Mantila U, Poutanen K, Sozer N. WITHDRAWN: Effects of structural and mechanical textural properties of brittle cereal foams on mechanisms of oral breakdown. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.11.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Díaz-Ramírez M, Calderón-Domínguez G, Salgado-Cruz MDLP, Chanona-Pérez JJ, Andraca-Adame JA, Ribotta PD. Sponge cake microstructure, starch retrogradation and quality changes during frozen storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13081] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mayra Díaz-Ramírez
- Departamento de Ciencias de la Alimentación; División de Ciencias Biológicas y de la Salud; Universidad Autónoma Metropolitana, Unidad Lerma; Av. Hidalgo Poniente 46 Col. La Estación Lerma de Villada Estado de México 52006 Mexico
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Carpio y Plan de Ayala Casco de Sto. Tomás México, D.F 11340 Mexico
| | - Ma de la Paz Salgado-Cruz
- Consejo Nacional de Ciencia y Tecnología; Insurgentes Sur 1582 Col. Crédito Constructor Benito Juárez Ciudad de México Distrito Federal 03940 Mexico
| | - José J. Chanona-Pérez
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Carpio y Plan de Ayala Casco de Sto. Tomás México, D.F 11340 Mexico
| | - José A. Andraca-Adame
- Centro de Nanociencias y Micro-Nanotecnología del Instituto Politécnico Nacional; Calle Luis Enrique Erro Unidad Profesional Adolfo López Mateos Zacatenco México D.F 07738 Mexico
| | - Pablo D. Ribotta
- Facultad de Ciencias Exactas, Físicas y Naturales; Universidad Nacional de Córdoba; Av. Vélez Sarsfield 1611-1 ° Piso - Ciudad Universitaria 5000 Córdoba Argentina
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14
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Schoeman L, Williams P, du Plessis A, Manley M. X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.10.016] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Marone PA, Birkenbach VL, Hayes AW. Newer Approaches to Identify Potential Untoward Effects in Functional Foods. Int J Toxicol 2015; 35:186-207. [DOI: 10.1177/1091581815616781] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Globalization has greatly accelerated the numbers and variety of food and beverage products available worldwide. The exchange among greater numbers of countries, manufacturers, and products in the United States and worldwide has necessitated enhanced quality measures for nutritional products for larger populations increasingly reliant on functionality. These functional foods, those that provide benefit beyond basic nutrition, are increasingly being used for their potential to alleviate food insufficiency while enhancing quality and longevity of life. In the United States alone, a steady import increase of greater than 15% per year or 24 million shipments, over 70% products of which are food related, is regulated under the Food and Drug Administration (FDA). This unparalleled growth has resulted in the need for faster, cheaper, and better safety and efficacy screening methods in the form of harmonized guidelines and recommendations for product standardization. In an effort to meet this need, the in vitro toxicology testing market has similarly grown with an anticipatory 15% increase between 2010 and 2015 of US$1.3 to US$2.7 billion. Although traditionally occupying a small fraction of the market behind pharmaceuticals and cosmetic/household products, the scope of functional food testing, including additives/supplements, ingredients, residues, contact/processing, and contaminants, is potentially expansive. Similarly, as functional food testing has progressed, so has the need to identify potential adverse factors that threaten the safety and quality of these products.
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Affiliation(s)
- Palma Ann Marone
- Department of Pharmacology and Toxicology, Virginia Commonwealth University, Richmond, VA, USA
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16
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Pentikäinen S, Sozer N, Närväinen J, Ylätalo S, Teppola P, Jurvelin J, Holopainen-Mantila U, Törrönen R, Aura AM, Poutanen K. Effects of wheat and rye bread structure on mastication process and bolus properties. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Alonzo-Macías M, Montejano-Gaitán G, Allaf K. Impact of Drying Processes on Strawberry (F
ragaria
var. Camarosa) Texture: Identification of Crispy and Crunchy Features by Instrumental Measurement. J Texture Stud 2014. [DOI: 10.1111/jtxs.12070] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maritza Alonzo-Macías
- Pole Science and Technology; Laboratory Engineering Science for Environment; (LaSIE FRE 3474 CNRS); University of La Rochelle; Avenue Michel Crépeau La Rochelle 17042 France
- Instituto Tecnológico y de Estudios Superiores de Monterrey; Campus Queretaro; Queretaro Mexico
| | | | - Karim Allaf
- Pole Science and Technology; Laboratory Engineering Science for Environment; (LaSIE FRE 3474 CNRS); University of La Rochelle; Avenue Michel Crépeau La Rochelle 17042 France
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18
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Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1225-2] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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van der Sman R, Broeze J. Structuring of indirectly expanded snacks based on potato ingredients: A review. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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CHAWANJI A, BALDWIN A, BRISSON G, WEBSTER E. Use of X-ray micro tomography to study the microstructure of loose-packed and compacted milk powders. J Microsc 2012; 248:49-57. [DOI: 10.1111/j.1365-2818.2012.03649.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Pourfarzad A, Mohebbi M, Mazaheri-Tehrani M. Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.2980.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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