Modelling sorption kinetic of sponge cake crumb added with milk syrup

Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities

As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed. Since their oral physiology is considerably altered, the study of Food Oral Processing has become an essential discipline in food development, as it takes into consideration the complex interactions between food structure, oral processing, physiology and perception. Cereals are staple foods in many countries, and their consumption as bakery products is popular among the elderly population. In addition, when fortified with pulse proteins, they can help meet the protein needs of seniors and help fight against sarcopenia. For these reasons, this chapter presents an overview of the various aspects involved in the oral processing and formulation of soft cereal foods, translating them into challenges and opportunities that are of relevance to the design of realistic soft cereal foods targeted for the elderly that are nutritious and sensory appealing. This review focuses on the healthy elderly population and does not intend to cover the needs of the dependent elderly suffering from chronical diseases.

Water Dynamics on Germinating Diaspores: Physiological Perspectives from Biophysical Measurements

We demonstrated that classical biophysical measurements of water dynamics on germinating diaspores (seeds and other dispersal units) can improve the understanding of the germination process in a simpler, safer, and newer way. This was done using diaspores of cultivated species as a biological model. To calculate the water dynamics measurements (weighted mass, initial diffusion coefficient, velocity, and acceleration), we used the mass of diaspores recorded over germination time. Weighted mass of germinating diaspores has a similar pattern, independent of the physiological quality, species, or genetic improvement degree. However, the initial diffusion coefficient (related to imbibition per se), velocity, and acceleration (related to the whole germination metabolism) are influenced by species characters, highlighting the degree of genetic improvement and physiological quality. Changes in the inflection of velocity curves demonstrated each phase of germination sensu stricto. There is no pattern related to the number of these phases, which could range between three and six. Regression models can demonstrate initial velocity and velocity increments for each phase, giving an idea of the management of germinative metabolism. Our finds demonstrated that germination is a polyphasic process with a species-specific pattern but still set by the degree of genetic improvement and (or) physiological quality of diaspores. Among the biophysical measurements, velocity has the greatest potential to define the germination metabolism.

Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality.

Kinetics of bread crumb hydration as related to porous microstructure

An in vitro approach enabled to investigate the relationship between bread crumb porous micro structure and kinetics of hydration.