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Aswathy VP, Bains A, Sridhar K, Chawla P, Sharma M, Ali N, Malik A, Goksen G. Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production. Int J Biol Macromol 2024; 267:131431. [PMID: 38593896 DOI: 10.1016/j.ijbiomac.2024.131431] [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] [Received: 09/05/2023] [Revised: 02/25/2024] [Accepted: 04/04/2024] [Indexed: 04/11/2024]
Abstract
In recent years, there increment demand for healthier food options that can replace high-fat ingredients in bakery products without compromising their taste and texture. This research was focused on a formulation study of the blend of nano polysaccharides derived from aloe vera and guar gum at various concentrations. This study selected the blend concentration of 1 % aloe vera mucilage (AM) and 1 % guar gum (GG) due to its optimal gelling properties. Different magnetic stirring time durations were employed to formulate AGB (aloe vera guar gum blend). The particle size of AGB revealed the lowest nanoparticle size (761.03 ± 62 nm) with a stirring time of 4 h. The FTIR analysis found the presence of monomer sugars in AGB nano polysaccharide powder such as mannose, arabinose, and glucose. The thermogram results displayed an endothermic peak for all samples with a glass transition temperature (Tg) between 16 and 50 °C. The SEM image of the AGB indicated uniform spherical particles. The AGB powder exhibited good functional properties. The antimicrobial activity of AGB powder against Staphylococcus aureus, Escherichia coli, and Candida albicans was 22.32 ± 0.02, 21.56 ± 0.02, and 19.33 ± 0.33 mm, respectively. Furthermore, the effects of different levels of vegetable fat replacement with AGB powder on cake sensory properties, thermal stability, and texture characteristics were also examined. Notably, the cake containing a 50 % substitution of vegetable fat with AGB (C50) supplied desirable physicochemical, textural, and sensory properties. These results can provide advantages for the development of fat replacers in bakery products.
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Affiliation(s)
- V P Aswathy
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Abdul Malik
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
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Mohammad AA, Mehaya FM, Salem SH, Amer HM. Psyllium and okra mucilage as co-carrier wall materials for fenugreek oil encapsulation and its utilization as fat replacers in pan bread and biscuit production. Heliyon 2024; 10:e25321. [PMID: 38352795 PMCID: PMC10862519 DOI: 10.1016/j.heliyon.2024.e25321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 01/11/2024] [Accepted: 01/24/2024] [Indexed: 02/16/2024] Open
Abstract
This study aimed to investigate the potential use of okra and psyllium mucilage as co-carrier wall materials with whey protein and gum Arabic polymers for encapsulation of fenugreek oil to mask its undesirable flavor and promote their health benefits. Particle size, zeta potential, encapsulation efficiency, morphological properties and fatty acid profiles of crude and encapsulated oils were examined using zeta-sizer, SEM and GC-MS techniques. Crude and encapsulated fenugreek oils were added as functional ingredients during production of pan bread and biscuits. The quality characteristics (baking quality, color and organoleptic properties) of bread and biscuits as well as microbiological properties of bred samples were evaluated. Results showed that the forming microcapsules had sphere particles with the size of 5.05 and 31.64 μm for okra and pysillium mucilage, respectively and had smooth continuous surfaces with no holes or fractures. Fatty acids analysis showed that fenugreek oil is superior functional edible oil, rich in unsaturated fatty acids. The organoleptic properties of products were improved when fat replaced with encapsulated fenugreek oil with okra or psyllium mucilage. Likewise, encapsulated fenugreek oil showed antimicrobial activity in bread samples during storage period. On contrary, Bread and biscuits incorporated with crude fenugreek oil gained the lowest scores for all organoleptic parameters. Regarding these results, encapsulated fenugreek oil presents good fat alternatives in dough formulations with acceptable technological, sensory and antimicrobial properties. However, further investigations still needed regarding the biological activity of encapsulated fenugreek oil and its utilization as a food supplement in other food products.
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Affiliation(s)
- Ayman A. Mohammad
- Food Technology Dept., National Research Centre, 33 El Buhouth St., 12622, Dokki, Cairo, Egypt
| | - Fathy M. Mehaya
- Food Technology Dept., National Research Centre, 33 El Buhouth St., 12622, Dokki, Cairo, Egypt
| | - Salah H. Salem
- Food Toxicology and Contaminants Dept., National Research Centre, 33 El Buhouth St., 12622, Dokki, Cairo, Egypt
| | - Heba M. Amer
- Medicinal and Aromatic Plants Research Dept, National Research Centre, 33 El Buhouth St., 12622, Dokki, Cairo, Egypt
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Silva Zamora R, Baldelli A, Pratap-Singh A. Characterization of selected dietary fibers microparticles and application of the optimized formulation as a fat replacer in hazelnut spreads. Food Res Int 2023; 165:112466. [PMID: 36869479 DOI: 10.1016/j.foodres.2023.112466] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 12/04/2022] [Accepted: 01/03/2023] [Indexed: 01/09/2023]
Abstract
The present work demonstrates the application of the spray drying technique to produce microparticulates of different dietary fibers with particle sizes<10 µm. It examines their role as potential fat replacers for hazelnut spread creams. Optimization of a dietary fiber formulation containing inulin, glucomannan, psyllium husk, and chia mucilage to obtain high viscosity, water holding capacity, and oil holding capacity was conducted. Microparticles containing 46.1, 46.2, and 7.6 weight percentages of chia seed mucilage, konjac glucomannan, and psyllium husk showed a spraying yield of 83.45 %, a solubility of 84.63 %, and viscosity of 40.49 Pas. When applied to hazelnut spread creams, microparticles substituted palm oil by 100 %; they produced a product with a total unsaturated and saturated fat reduction of 41 and 77 %, respectively. An increase in dietary fibers of 4 % and a decrease in total calories of 80 % were also induced when compared with the original formulation. Hazelnut spread with dietary fiber microparticles were preferred by 73.13 % of the panelist in the sensory study due to an enhancement in brightness. The demonstrated technique could be used to increase the fiber content while decreasing the fat content in some commercial products, such as peanut butter or chocolate cream.
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Affiliation(s)
- Rocio Silva Zamora
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Alberto Baldelli
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
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Nieto-Mazzocco E, Saldaña-Robles A, Franco-Robles E, Mireles-Arriaga AI, Mares-Mares E, Ozuna C. Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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5
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Galali Y, Rees G, Kuri V. Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1372-1383. [PMID: 35250062 PMCID: PMC8882535 DOI: 10.1007/s13197-021-05147-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2020] [Accepted: 05/26/2021] [Indexed: 10/21/2022]
Abstract
A diet high in dietary fibre (DF) is thought to help reduce cholesterol levels, may control blood glucose levels and reduces gut transit time. However, people often fail to consume the recommended quantity of DF. The aim of this study was to supplement two types of bread with some novel functional food ingredients; waxy wheat flour (WF), inulin (IN) and guar gum (GG) to develop products rich in DF. Response surface methodology (RSM) was employed to study the effect of DF on two different breads. Breads were assessed using Cryo-SEM for its microstructure pattern, and physical attributes (pita; springiness, chewiness and hardness, Tandoori; hardness and elasticity). The results showed that, for pita bread, the outcome showed that IN and GG alone significantly increased hardness and chewiness and decreased springiness. WF addition only decreased springiness. GG linearly increased pita height and volume, but it quadratically increased weight loss. Moreover, IN increased volume and height in a quadratic way. Regarding Tandoori bread, IN reduced bread toughness, but showed no effect on extensibility. WF alone increased volume and diameter. The microstructure also showed that the novel ingredients modified starch gelatinisation and gluten-starch matrix in both pita and Tandoori breads differently. Therefore, the influence of the three functional ingredients alone and in combinations influenced quality parameters dissimilarly.
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The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life.
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Yazar G, Rosell CM. Fat replacers in baked products: their impact on rheological properties and final product quality. Crit Rev Food Sci Nutr 2022; 63:7653-7676. [PMID: 35285734 DOI: 10.1080/10408398.2022.2048353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.
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Affiliation(s)
- Gamze Yazar
- Department of Animal, Veterinary and Food Sciences, University of Idaho, ID, USA
| | - Cristina M Rosell
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Jackson PPJ, Wijeyesekera A, Theis S, van Harsselaar J, Rastall RA. Food for thought! Inulin-type fructans: Does the food matrix matter? J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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9
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Zbikowska A, Kowalska M, Zbikowska K, Onacik-Gür S, Łempicka U, Turek P. Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. Molecules 2022; 27:1393. [PMID: 35209183 PMCID: PMC8880506 DOI: 10.3390/molecules27041393] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/28/2022] [Accepted: 02/14/2022] [Indexed: 02/06/2023] Open
Abstract
According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers. The greatest health benefits come from replacing shorts with dietary fiber molecules. The aim of the study was to determine the possibility of reducing shortening content, which has an undesirable profile of FA, by addition of β-glucan molecules in shortbread biscuits. The effect of oat and yeast β-glucan supplementation on physical and sensory quality of products with reduced fat content (max 15%) were studied. It was shown that the substitution of shortening by β-glucan in shortbread biscuits is possible to a limited extent. Reduction in product energy value (up to 36 kcal/100 g) and content of undesirable FA (maximum 2.1 g/100 g) and increased of β-glucan content, regardless of the type, caused deterioration of biscuits quality and affected changes during storage. The substitution of shortening by β-glucan in food is a good way to improve nutritional value by increasing the amount of dietary fiber molecules, reducing calories, and amount of SFA in diets.
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Affiliation(s)
- Anna Zbikowska
- Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland;
| | - Malgorzata Kowalska
- Institute of Food Sciences, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland;
| | - Katarzyna Zbikowska
- Faculty of Medicine, Medical University of Warsaw, Żwirki i Wigury St. 61, 02-091 Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland;
| | - Urszula Łempicka
- Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland;
| | - Paweł Turek
- Department of Non-Food Product Quality and Safety, Cracow University of Economics, Rakowicka St. 27, 31-510 Cracow, Poland;
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Kemski MM, Cottonaro A, Vittadini E, Vodovotz Y. Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Megan M. Kemski
- Abbott Nutrition Columbus USA
- Department of Food Science and Technology The Ohio State University Columbus USA
| | - Aurora Cottonaro
- Department of Food Science and Technology The Ohio State University Columbus USA
- Department of Food and Drugs University of Parma Parma Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine University of Camerino Camerino Italy
| | - Yael Vodovotz
- Department of Food Science and Technology The Ohio State University Columbus USA
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11
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Ng FSK, Chiang JH, Ng GCF, Lee CSH, Henry CJ. Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Felicia Siew Kay Ng
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
| | - Jie Hong Chiang
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
| | - Grace Cui Fang Ng
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
| | - Cheryl Si Hui Lee
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
- Department of Biochemistry Yong Loo Lin School of MedicineNational University of Singapore Singapore Singapore
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Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties. Foods 2021; 10:foods10081883. [PMID: 34441660 PMCID: PMC8393843 DOI: 10.3390/foods10081883] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/13/2021] [Accepted: 08/13/2021] [Indexed: 11/27/2022] Open
Abstract
This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while springiness only decreased when both sugar and fat were reduced by 30% (p < 0.05). Texture and sensory properties of reformulated muffins were acceptable, and the purchase intent rate was high. Regarding the nutritional properties, muffins incorporating more than 10% of fibres allowed the addition of nutritional claims. The incremental area under the curve iAUC120min of blood glucose in healthy adults (n = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (p < 0.01). The microbial profile was not affected by reformulation during storage at 25 °C for 10 days. This study concluded that there is a significant potential to industrially produce reduced sugar or fat muffins using inulin or GBF up to 30% without significantly deteriorating quality attributes.
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The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization. Foods 2021; 10:foods10071549. [PMID: 34359419 PMCID: PMC8303799 DOI: 10.3390/foods10071549] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/23/2021] [Accepted: 06/28/2021] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to evaluate the hydrocolloids-protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.
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Kumar PK, Parhi A, Sablani SS. Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Świąder K, Florowska A, Konisiewicz Z. The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin. Foods 2021; 10:1242. [PMID: 34072488 PMCID: PMC8229014 DOI: 10.3390/foods10061242] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/24/2021] [Accepted: 05/26/2021] [Indexed: 02/04/2023] Open
Abstract
Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt's colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt's stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.
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Affiliation(s)
- Katarzyna Świąder
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Zuzanna Konisiewicz
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland;
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16
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Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110228] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives. Foods 2020; 9:foods9121735. [PMID: 33255788 PMCID: PMC7760795 DOI: 10.3390/foods9121735] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/22/2020] [Accepted: 11/24/2020] [Indexed: 12/25/2022] Open
Abstract
Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.
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Ren Y, Song K, Kim Y. Physicochemical and retrogradation properties of low‐fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14816] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yetong Ren
- Department of Human Ecology Graduate School Korea University Seoul Republic of Korea
| | - Ka‐Young Song
- Department of Integrated Biomedical and Life Science Graduate School Korea University Seoul Republic of Korea
| | - Yookyung Kim
- Department of Human Ecology Graduate School Korea University Seoul Republic of Korea
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19
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Gutiérrez-Luna K, Ansorena D, Astiasarán I. Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations. J Food Sci 2020; 85:3072-3080. [PMID: 32869333 DOI: 10.1111/1750-3841.15407] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/02/2020] [Accepted: 07/20/2020] [Indexed: 12/12/2022]
Abstract
The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characteristics of the reformulated products were assessed, as well as the stability under storage at room temperature. One control and six modified formulations with three levels of butter replacement (50%, 75%, and 100%) were analyzed. Modified muffins improved their nutritional profile, reducing up to 78% of fat and increasing fiber (up to 62.5%) and omega-3 fatty acids content (from 0.12 g/100 g of product to 0.62 g and 1.55 g in hemp and flaxseed oil samples, respectively). Sensory analysis revealed that flaxseed oil samples were indistinguishable from the control in all evaluated attributes, even in the highest level of replacement. During storage, texture of modified samples behaved similar to the control and no oxidation problems were observed in any of the formulations. Therefore, the functional ingredient proved to be a feasible alternative for replacing butter in muffins, preserving the quality attributes and making them healthier foods. PRACTICAL APPLICATION: Functional ingredients including fiber and low amounts of good-quality sources of fat have a simple manufacturing process, do not require heating, and perform well once incorporated to the matrix. They are versatile and could be incorporated in other bakery products to substitute butter or even oil, to obtain a reduced calorie product and with an enhanced nutritional profile and good sensory properties.
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Affiliation(s)
- Katherine Gutiérrez-Luna
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona, 31008, Spain
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona, 31008, Spain.,Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, Pamplona, 31008, Spain.,Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
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20
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Harastani R, James LJ, Walton J, Woolley E. Tackling obesity: A knowledge-base to enable industrial food reformulation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102433] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Silva IA, Veras BO, Ribeiro BG, Aguiar JS, Campos Guerra JM, Luna JM, Sarubbo LA. Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier. PeerJ 2020; 8:e9064. [PMID: 32351793 PMCID: PMC7183308 DOI: 10.7717/peerj.9064] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 04/05/2020] [Indexed: 12/27/2022] Open
Abstract
This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.
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Affiliation(s)
- Ivison A Silva
- Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil.,Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil
| | - Bruno O Veras
- Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | | | | | | | - Juliana M Luna
- Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil.,Universidade Católica de Pernambuco, Recife, Pernambuco, Brazil
| | - Leonie A Sarubbo
- Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil.,Universidade Católica de Pernambuco, Recife, Pernambuco, Brazil
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22
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Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108877] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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24
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Garvey EC, O’Sullivan MG, Kerry JP, Kilcawley KN. Factors influencing the sensory perception of reformulated baked confectionary products. Crit Rev Food Sci Nutr 2019; 60:1160-1188. [DOI: 10.1080/10408398.2018.1562419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Emer C. Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
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25
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Colla K, Costanzo A, Gamlath S. Fat Replacers in Baked Food Products. Foods 2018; 7:E192. [PMID: 30477253 PMCID: PMC6306729 DOI: 10.3390/foods7120192] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 11/22/2018] [Accepted: 11/22/2018] [Indexed: 11/23/2022] Open
Abstract
Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates, gums and gels, whole food matrices, and combinations thereof. Fat replacers each have different properties that affect the quality of a food product. In this review, we summarise the literature on the effect of fat replacers on the quality of baked food products. The ideal fat replacers for different types of low-fat baked products were a combination of polydextrose and guar gum in biscuits at 70% fat replacement (FR), oleogels in cake at 100% FR, and inulin in crackers at 75% FR. The use of oatrim (100% FR), bean puree (75% FR) or green pea puree (75% FR) as fat replacers in biscuits were equally successful.
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Affiliation(s)
- Kathryn Colla
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Andrew Costanzo
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Shirani Gamlath
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
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26
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Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Gao J, Fezhong H, Guo X, Zeng X, Mason SL, Brennan MA, Brennan CS. The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer. STARCH-STARKE 2018. [DOI: 10.1002/star.201700334] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jingrong Gao
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
- Riddet InstitutePalmerston NorthNew Zealand
| | - Han Fezhong
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Xinbo Guo
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Xi‐An Zeng
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Susan L. Mason
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Margaret A. Brennan
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Charles S. Brennan
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
- Riddet InstitutePalmerston NorthNew Zealand
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28
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Zbikowska A, Kowalska M, Pieniowska J. Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13675] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anna Zbikowska
- Division of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Street Nowoursynowska 159 C; 02-776 Warsaw Poland
| | - Małgorzata Kowalska
- Department of Chemistry, Faculty of Material Science; Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Street Chrobrego 27; 26-600 Radom Poland
| | - Joannna Pieniowska
- Division of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Street Nowoursynowska 159 C; 02-776 Warsaw Poland
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29
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Andrade FJET, de Albuquerque PBS, de Seixas JRPC, Feitoza GS, Barros Júnior W, Vicente AA, Carneiro-da-Cunha MDG. Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat. Food Funct 2018; 9:2456-2468. [PMID: 29632933 DOI: 10.1039/c7fo01864a] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
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.
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Affiliation(s)
- Francisca Joyce E T Andrade
- Rede Nordeste de Biotecnologia (RENORBIO), Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, s/n, Cidade Universitária, 50670-420, Recife, PE, Brazil
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30
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Diez-Sánchez E, Llorca E, Quiles A, Hernando I. Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies. FOOD SCI TECHNOL INT 2018; 24:533-543. [PMID: 29682979 DOI: 10.1177/1082013218771412] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.
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Affiliation(s)
- Elena Diez-Sánchez
- Department of Food Technology, 16774 Universitat Politècnica de València , Valencia, Spain
| | - Empar Llorca
- Department of Food Technology, 16774 Universitat Politècnica de València , Valencia, Spain
| | - Amparo Quiles
- Department of Food Technology, 16774 Universitat Politècnica de València , Valencia, Spain
| | - Isabel Hernando
- Department of Food Technology, 16774 Universitat Politècnica de València , Valencia, Spain
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31
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Oh IK, Lee S. Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.022] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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32
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Majzoobi M, Mohammadi M, Mesbahi G, Farahnaky A. Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations. J Texture Stud 2018; 49:468-475. [PMID: 29461634 DOI: 10.1111/jtxs.12330] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Revised: 02/08/2018] [Accepted: 02/12/2018] [Indexed: 12/21/2022]
Abstract
Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. PRACTICAL APPLICATIONS Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to the control.
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Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,NSW Department of Primary Industries, Wagga Wagga Agricultural Institute and Graham Centre for Agricultural Innovation, Wagga Wagga, NSW, Australia
| | - Mahshid Mohammadi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Gholamreza Mesbahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,School of Biomedical Sciences, ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia
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33
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-54528-8_2-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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34
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Abstract
Inulin as a heterogeneous blend of fructose polymers is diversely found in nature primarily as storage carbohydrates in plants. Besides, inulin is believed to induce certain techno-functional and associated properties in food systems. Inulin owing to its foam forming ability has been successfully used as fat replacer in quite a wide range of products as dairy and baked products. Furthermore, it is known to impart certain nutritional and therapeutic benefits that extend apart to improve health and reduce the risk of many lifestyle related diseases. Additionally, as a functional ingredient, Inulin has been adopted in various efficacy studies involving animal and human studies to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and has some beneficial roles in ensuring optimum levels of glucose and insulin. This review article is an attempt to present a comprehensive overview on both techno-functional and therapeutic potential of inulin.
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Affiliation(s)
- Waqas Ahmed
- a Department of Food Science and Human Nutrition , University of Veterinary and Animal Sciences , Lahore , Pakistan
| | - Summer Rashid
- b National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences , University of Agriculture , Faisalabad , Pakistan
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35
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Psimouli V, Oreopoulou V. Carrot fibre enrichment of fat reduced cake. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0965] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- V. Psimouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., 15780 Athens, Greece
| | - V. Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., 15780 Athens, Greece
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36
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Lim J, Jeong S, Lee J, Park S, Lee J, Lee S. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3727-3732. [PMID: 28111767 DOI: 10.1002/jsfa.8235] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 01/18/2017] [Accepted: 01/18/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND A great deal of effort has been made to reduce the use of shortening owing to the high level of saturated fats as well as the presence of trans fats. Grape seed oil high in unsaturated fats was structured with candelilla wax to form solid-like oleogels that were utilized as a shortening replacer in aerated baked goods, specifically muffins. RESULTS Muffin batters with greater amounts of oleogels exhibited lower viscosity, greater shear-thinning behavior and less elastic nature. The shortening replacement with oleogels significantly increased the specific gravity of the batters, consequently affecting the muffin volume after baking. X-ray tomography indicated a lower fragmentation index (i.e. a more connected solid structure) in the oleogel-incorporated muffins, which was correlated with more enclosed and isolated air cells. A stress relaxation test showed that the shortening replacement with oleogels produced muffins with a firmer and springier texture. Based on fatty acid compositions, the ratio of saturated to unsaturated fatty acids was significantly reduced from 2.81 to 0.41. CONCLUSION Use of the oleogels as a shortening replacer at a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jeongtaek Lim
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea
| | - Sungmin Jeong
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Korea
| | - Sungkwon Park
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea
| | | | - Suyong Lee
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea
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37
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Kiran GS, Priyadharsini S, Sajayan A, Priyadharsini GB, Poulose N, Selvin J. Production of Lipopeptide Biosurfactant by a Marine Nesterenkonia sp. and Its Application in Food Industry. Front Microbiol 2017; 8:1138. [PMID: 28702002 PMCID: PMC5488535 DOI: 10.3389/fmicb.2017.01138] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Accepted: 06/06/2017] [Indexed: 12/04/2022] Open
Abstract
Biosurfactants are smart biomolecules which have wide spread application in medicines, processed foods, cosmetics as well as in bioremediation. In food industry, biosurfactants are used as emulsion stabilizing agents, antiadhesives, and antimicrobial/antibiofilm agents. Nowadays biosurfactant demands in industries has increased tremendously and therefore new bacterial strains are being explored for large scale production of biosurfactants. In this study, an actinobacterial strain MSA31 was isolated from a marine sponge Fasciospongia cavernosa which showed high activity in biosurfactant screening assays such as drop collapsing, oil displacement, lipase and emulsification. Lipopeptide produced by MSA31 was found to be thermostable which was evident in differential scanning calorimetry analysis. The spectral data obtained in the Fourier transform infrared spectroscopy showed the presence of aliphatic groups combined with peptide moiety which is a characteristic feature of lipopeptides. The stability index of lipopeptide MSA31 revealed “halo-alkali and thermal tolerant biosurfactant” which can be used in the food industry. Microtiter plate assay showed 125 μg/ml of lipopeptide was effective in reducing the biofilm formation activity of pathogenic multidrug resistant Staphylococcus aureus. The confocal laser scanning microscopic images provided further evidences that lipopeptide MSA31 was an effective antibiofilm agent. The antioxidant activity of lipopeptide MSA31 may be due to the presence of unsaturated fatty acid present in the molecule. The brine shrimp cytotoxicity assay showed lipopeptide MSA31 was non-toxic and can be used as food additives. Incorporation of lipopeptide MSA31 in muffin showed improved organoleptic qualities compared to positive and negative control. This study provides a valuable input for this lipopeptide to be used in food industry as an effective emulsifier, with good antioxidant activity and as a protective agent against S. aureus.
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Affiliation(s)
- George S Kiran
- Department of Food Science and Technology, Pondicherry UniversityPuducherry, India
| | - Sethu Priyadharsini
- Department of Food Science and Technology, Pondicherry UniversityPuducherry, India
| | - Arya Sajayan
- Department of Food Science and Technology, Pondicherry UniversityPuducherry, India
| | | | - Navya Poulose
- Department of Food Science and Technology, Pondicherry UniversityPuducherry, India
| | - Joseph Selvin
- Department of Microbiology, School of Life Sciences, Pondicherry UniversityPuducherry, India
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38
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Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9543-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.029] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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40
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Khattab SN, Massoud MI, Abd El-Razek AM, El-Faham A. Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food. Journal of Food Science and Technology 2017; 54:185-195. [PMID: 28242916 DOI: 10.1007/s13197-016-2450-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/14/2016] [Accepted: 12/16/2016] [Indexed: 10/20/2022]
Abstract
Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance (1H NMR and 13C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physico-chemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100 °C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18.51 times sweeter than 0.5% and 10% sucrose solution, respectively. Sb solutions had sweet taste without bitterness compared to stevioside. No significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% Sb were observed. All drinks replacing sugar with Sb at 66% level had the highest overall acceptability scores comparable to those prepared using sugar alone.
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Affiliation(s)
- Sherine N Khattab
- Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria, 21321 Egypt
| | - Mona I Massoud
- Sugar Crops Research Institute, Agriculture Research Center, El Sabahia, Alexandria, Egypt
| | - Amal M Abd El-Razek
- Food Science and Technology Department, Faculty of Agriculture El-Shatby, Alexandria University, Alexandria, 21545 Egypt
| | - Ayman El-Faham
- Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria, 21321 Egypt
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41
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Tarrega A, Quiles A, Morell P, Fiszman S, Hernando I. Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes. Food Funct 2017; 8:574-583. [DOI: 10.1039/c6fo01022a] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied.
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Affiliation(s)
- Amparo Tarrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Paterna
- Spain
| | - Amparo Quiles
- Food Microstructure and Chemistry research group
- Department of Food Technology
- Universitat Politècnica de València
- Valencia
- Spain
| | - Pere Morell
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Paterna
- Spain
- Food Microstructure and Chemistry research group
- Department of Food Technology
| | - Susana Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Paterna
- Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry research group
- Department of Food Technology
- Universitat Politècnica de València
- Valencia
- Spain
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42
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Quiles A, Campbell GM, Struck S, Rohm H, Hernando I. Fiber from fruit pomace: A review of applications in cereal-based products. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1261299] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Amparo Quiles
- Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camino de Vera s/n, Valencia, Spain
| | - Grant M. Campbell
- School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield, UK
| | - Susanne Struck
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Harald Rohm
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Isabel Hernando
- Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camino de Vera s/n, Valencia, Spain
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43
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Abdul Manaf M, Othman NA, Harith S, Wan Ishak WR. Thermal Properties of Batter and Crumb Structure of Muffin Incorporated withPersea americanaPuree. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1249041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Marina Abdul Manaf
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - Nurul Ain Othman
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - Sakinah Harith
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - Wan Rosli Wan Ishak
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
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44
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Drabińska N, Zieliński H, Krupa-Kozak U. Technological benefits of inulin-type fructans application in gluten-free products – A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.08.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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45
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Eslava-Zomeño C, Quiles A, Hernando I. Designing a Clean Label Sponge Cake with Reduced Fat Content. J Food Sci 2016; 81:C2352-C2359. [DOI: 10.1111/1750-3841.13446] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 07/25/2016] [Accepted: 08/09/2016] [Indexed: 01/20/2023]
Affiliation(s)
- Cristina Eslava-Zomeño
- Food Microstructure and Chemistry research group, Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera, s/n 46022 Valencia Spain
| | - Amparo Quiles
- Food Microstructure and Chemistry research group, Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera, s/n 46022 Valencia Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry research group, Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera, s/n 46022 Valencia Spain
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Bender ABB, Speroni CS, Salvador PR, Loureiro BB, Lovatto NM, Goulart FR, Lovatto MT, Miranda MZ, Silva LP, Penna NG. Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1225535] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Ana B. B. Bender
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Caroline S. Speroni
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Paulo R. Salvador
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Bruno B. Loureiro
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Naglezi M. Lovatto
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Fernanda R. Goulart
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Marlene T. Lovatto
- Polytechnic College, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Martha Z. Miranda
- Brazilian Agricultural Research Company (EMBRAPA Wheat) - Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA Trigo), Passo Fundo, RS, Brazil
| | - Leila P. Silva
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Neidi G. Penna
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS, Brazil
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SERIN S, SAYAR S. The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.05516] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Zhou X, Shen Y, Parker JK, Kennedy OB, Methven L. Relative Effects of Sensory Modalities and Importance of Fatty Acid Sensitivity on Fat Perception in a Real Food Model. CHEMOSENS PERCEPT 2016; 9:105-119. [PMID: 27594969 PMCID: PMC4989022 DOI: 10.1007/s12078-016-9211-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 06/01/2016] [Indexed: 12/17/2022]
Abstract
INTRODUCTION Fat can be perceived through mouthfeel, odour and taste, but the influence of these modalities on fat perception remains undefined. Fatty acids are stimuli and individual sensitivity to fatty acids varies. Studies show association between fatty acid sensitivity, dietary intake and BMI, but results are conflicting. Therefore, this study examined this association, and the effect of modalities on fat perception. METHODS Two sub-studies were conducted. In study 1 (n = 46), fat intensity was assessed by milk/cream mixtures varying by five fat levels. Fat intensity was rated under four conditions: mouthfeel odour-masked, mouthfeel-masked, odour masked and with no masking. Mouthfeel masking was achieved using thickener and paraffin, odour masking using nose-clips. Fatty acid sensitivity was measured by 3-AFC staircase method using milk containing oleic acid (0.31-31.4 mM). In study 2 (n = 51), more fat levels were added into the intensity rating. A 2-AFC discrimination test was used to confirm whether fat levels could be distinguished. In the sensitivity test, a wider range of oleic acid was included. RESULTS Fat intensity was rated higher without nose clips (p < 0.0001), implying that odour increased fat perception. Mouthfeel-masked samples were rated higher, showing that increased viscosity and lubricity enhanced fat perception (p < 0.0001). Participants could distinguish fat levels based on "taste" in rating tests and 2-AFC tests. Participants were divided into high-/medium-/low-sensitivity groups. No significant difference was found in fat intensity between groups; however, the high-sensitivity group discriminated more fat levels. No association between sensitivity groups, nutrient intake or BMI was found. CONCLUSION Mouthfeel and odour can enhance fat perception. Fat level can be discriminated based on taste.
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Affiliation(s)
- Xirui Zhou
- Sensory Centre, Department of Food and Nutritional Sciences, The University of Reading, PO Box 226, Whiteknights, Reading, RG6 6AP UK
| | - Yuchi Shen
- Sensory Centre, Department of Food and Nutritional Sciences, The University of Reading, PO Box 226, Whiteknights, Reading, RG6 6AP UK
| | - Jane K Parker
- Flavour Centre, Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Orla B Kennedy
- Hugh Sinclair Human Nutrition Unit, Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Lisa Methven
- Sensory Centre, Department of Food and Nutritional Sciences, The University of Reading, PO Box 226, Whiteknights, Reading, RG6 6AP UK
- Department of Food and Nutritional Sciences, The University of Reading, PO Box 226, Whiteknights, Reading, RG6 6AP UK
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49
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Gao J, Brennan MA, Mason SL, Brennan CS. Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13143] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Jingrong Gao
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7608 Canterbury New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7608 Canterbury New Zealand
| | - Susan L. Mason
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7608 Canterbury New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7608 Canterbury New Zealand
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50
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Lee YJ, Kim DB, Lee OH, Yoon WB. Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0248] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Effect of interactions between Jerusalem artichoke flour (JF), wheat flour (WF) and sugar (S) on the texture properties of cookies was investigated. JF was the most influential component on the dough and cookies, possibly due to inulin in JF. To develop an optimum formulation using mixture design, the constraint values for the quality indices were: hardness (12 N), adhesiveness (10 mJ), and cohesiveness (0.27) of dough, and maximum force of cookie (73 N). Optimum values of WF, JF and S in the mixture were found to be 151.89 g, 55.33 g and 87.78 g, respectively, with a desirability of 0.943. Two experimental cookie formulas, similar to the optimal formula, were tested for their sensory properties and resulted in highly acceptable scores. As baking time increased, the browning and antioxidant activity of all cookies increased; however, the browning and antioxidant activity of samples containing JF was significantly higher than the others.
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