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Luo S, Paliwal J, Koksel F. Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents. Foods 2024; 13:2411. [PMID: 39123602 PMCID: PMC11311776 DOI: 10.3390/foods13152411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 07/22/2024] [Accepted: 07/27/2024] [Indexed: 08/12/2024] Open
Abstract
Blowing agent-assisted extrusion cooking is a novel processing technique that can alter the expansion of extruded snacks and, thus, enhance their physical appeal, such as texture. However, to this day, this technique has only been studied for ingredients with limited protein contents (<30%). In this study, protein-enriched snacks were extruded using nitrogen gas as a blowing agent at a wide protein range (0-50%) to better explore the potential of this technique in manufacturing high-protein snacks. The results showed that, with nitrogen gas injection, extrudate radial expansion was significantly (p < 0.05) improved at 10% and 40% protein, while extrudate density was significantly reduced at 30% and 50% protein. Nitrogen gas-injected extrudates, especially at 50% protein, exhibited improvements in texture, including a reduction in hardness and an increase in crispness. Collectively, this study showed the promising potential of nitrogen gas-assisted extrusion in improving the physical appeal of innovative healthy snacks at a high protein level (i.e., 50%).
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Affiliation(s)
- Siwen Luo
- Department of Food and Human Nutritional Sciences, University of Manitoba, Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada;
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, E2-376, EITC, 75A Chancellor’s Circle, Winnipeg, MB R3T 2N2, Canada;
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada;
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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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Pedersen MT, Vilgis TA, Brewer JR, Hansen PL, Clausen MP. Structural characterization of solvent-based food preparation of jellyfish. SOFT MATTER 2024; 20:495-510. [PMID: 38088053 DOI: 10.1039/d3sm00620d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2024]
Abstract
Jellyfish as a potential sustainable food material has recently gained increasing interest. However, with their soft gel-like texture and easy spoilage, it remains challenging to achieve desirable edible structures from jellyfish. The culinary preparation of jellyfish is a complex process and extends beyond conventional cooking methods. In this study, we investigate the transformation of jellyfish into crispy-like structures by manipulating their microstructural and mechanical properties through a solvent-based preparation. The study focuses on the use of "poor solvents", namely ethanol and acetone, and employs rheology measurements and quantitative microscopy techniques to analyze the effects of these solvents on the mechanical properties and microstructure of jellyfish. Our findings reveal that both ethanol and acetone lead to a significant increase in jellyfish hardness and deswelling. Notably, a micro-scale network is formed within the jellyfish matrix, and this network is then mechanically reinforced before a crispy-like texture can be obtained. Our study points to solvent polarity as also being a crucial factor for creating these effects and determines an upper polarity limit in the range of 12.2-12.9 MPa1/2 for added solvents, corresponding to approximately 60% of added ethanol or 70% of added acetone. Our study highlights that solvent-based preparation serves as a "reverse cooking" technique, where mechanical modification rather than traditional softening mechanisms are employed to stabilize and strengthen the microstructures and fibers of jellyfish. By elucidating the underlying mechanisms of solvent-induced stabilization, our findings may facilitate the development of innovative and sustainable culinary practices, paving the way for broader applications of jellyfish and other soft edible materials in the gastronomic landscape.
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Affiliation(s)
- Mie T Pedersen
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, Denmark.
| | | | - Jonathan R Brewer
- Department of Molecular Biology and Biochemistry & Danish Molecular Biomedical Imaging Center (DaMBIC), University of Southern Denmark, Denmark
| | - Per L Hansen
- Department of Mechanical and Production Engineering, Aarhus University, Aarhus, Denmark
| | - Mathias P Clausen
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, Denmark.
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4
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Boudina I, Delalonde M, Koegel L, Maraval I, Forestier-Chiron N, Domingo R, Ricci J, Sharkawi T, Rondet E. Mechanical approach for the evaluation of the crispiness of food granular products. J Texture Stud 2023; 54:633-645. [PMID: 37264445 DOI: 10.1111/jtxs.12764] [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: 11/15/2022] [Revised: 04/12/2023] [Accepted: 04/14/2023] [Indexed: 06/03/2023]
Abstract
Crispiness of food products is a key parameter for consumer acceptance. Available methods to evaluate this attribute are subjective and have limitations. They are particularly difficult to implement when granular products are considered. The present study aims to provide a physical characterization of the crispiness of food granular products (gari and grinded corn flakes) based on the compression cycle modeling and the determination of the Py (yield pressure) parameter of the Heckel model. High Py values attributed to the brittle behavior, are indicative of product crispiness. Furthermore, Py parameter showed sensitivity to the plasticizing effect of water. This developed physical method was validated through sensory analysis and acoustic measurements which are both considered as reference methods for crispiness evaluation. The brittle/plastic behavior attributed to crispy/non crispy products respectively was confirmed through image analysis using X-ray microcomputed tomography. The latter made it possible to distinguish the brittle from the plastic behavior through the particle size distribution evolution. This work suggests that the Py value is a relevant indicator for the crispiness evaluation of granular products. This physical characterization is expected to contribute in food engineering as an alternative method for granular products crispiness in a simpler and a more objective way.
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Affiliation(s)
- Imen Boudina
- ICGM, CNRS, ENSCM, Université Montpellier, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Michèle Delalonde
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Laurène Koegel
- ICGM, CNRS, ENSCM, Université Montpellier, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Isabelle Maraval
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Nelly Forestier-Chiron
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Romain Domingo
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Julien Ricci
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Tahmer Sharkawi
- ICGM, CNRS, ENSCM, Université Montpellier, Montpellier, France
| | - Eric Rondet
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
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5
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Alipanahi R, Safari L, Khanteymoori A. CRISPR genome editing using computational approaches: A survey. FRONTIERS IN BIOINFORMATICS 2023; 2:1001131. [PMID: 36710911 PMCID: PMC9875887 DOI: 10.3389/fbinf.2022.1001131] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 12/19/2022] [Indexed: 01/13/2023] Open
Abstract
Clustered regularly interspaced short palindromic repeats (CRISPR)-based gene editing has been widely used in various cell types and organisms. To make genome editing with Clustered regularly interspaced short palindromic repeats far more precise and practical, we must concentrate on the design of optimal gRNA and the selection of appropriate Cas enzymes. Numerous computational tools have been created in recent years to help researchers design the best gRNA for Clustered regularly interspaced short palindromic repeats researches. There are two approaches for designing an appropriate gRNA sequence (which targets our desired sites with high precision): experimental and predicting-based approaches. It is essential to reduce off-target sites when designing an optimal gRNA. Here we review both traditional and machine learning-based approaches for designing an appropriate gRNA sequence and predicting off-target sites. In this review, we summarize the key characteristics of all available tools (as far as possible) and compare them together. Machine learning-based tools and web servers are believed to become the most effective and reliable methods for predicting on-target and off-target activities of Clustered regularly interspaced short palindromic repeats in the future. However, these predictions are not so precise now and the performance of these algorithms -especially deep learning one's-depends on the amount of data used during training phase. So, as more features are discovered and incorporated into these models, predictions become more in line with experimental observations. We must concentrate on the creation of ideal gRNA and the choice of suitable Cas enzymes in order to make genome editing with Clustered regularly interspaced short palindromic repeats far more accurate and feasible.
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Affiliation(s)
| | - Leila Safari
- Department of Computer Engineering, University of Zanjan, Zanjan, Iran,*Correspondence: Leila Safari,
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6
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Luo S, Koksel F. Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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7
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Oloruntoba D, Ampofo J, Ngadi M. Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding. ULTRASONICS SONOCHEMISTRY 2022; 91:106237. [PMID: 36446157 PMCID: PMC9703824 DOI: 10.1016/j.ultsonch.2022.106237] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/14/2022] [Accepted: 11/22/2022] [Indexed: 06/16/2023]
Abstract
In this study, batters formulated with different hydrocolloids (i.e., pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets. Quality characteristics (i.e., batter pickup, flow behaviours, thermal properties, moisture loss, color and textural properties) in chicken nuggets coated with ultrasound treated batters were evaluated before and after post frying exposure to heat lamp. Ultrasonication significantly reduced batter pickup, flow behavior and gelatinization enthalpy, revealing its tendency to alter functional properties of batter systems. Rheological evaluation of all batter samples revealed a pseudoplastic (shear thinning) flow characteristic when fitted to power law model, with ultrasonicated (US) samples exhibiting a significantreduction in viscosity over non-ultrasonicated (NUS) samples. Compared to the control NUS, fat content of chicken nuggets coated with US-treated batters decreased by 39.0, 60.9, 62.87, 64.1, 65.7, and 65.0 % for pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose, respectively. Finally, chicken nuggets coated with US and NUS treated batters exhibited greater cutting force values immediately after frying but declined within the first 10 min of heat lamp exposure and increased subsequently with extended heat lamp holding time. Furthermore, NUS-treated guar gum resulted in chicken nuggets with the most minimal variability in cutting force during post-frying holding, indicating that crispiness was maintained. Overall, application of ultrasound as a batter pretreatment technique can be exploited by the frying food industry as an alternative approach to producing low fat chicken nuggets with appreciable quality attributes.
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Affiliation(s)
- Dare Oloruntoba
- Department of Bioresource Engineering, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue H9X 3V9, Quebec, Canada
| | - Josephine Ampofo
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
| | - Michael Ngadi
- Department of Bioresource Engineering, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue H9X 3V9, Quebec, Canada.
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8
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Jebalia I, Della Valle G, Guessasma S, Kristiawan M. Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling. Food Res Int 2022; 162:112047. [PMID: 36461312 DOI: 10.1016/j.foodres.2022.112047] [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: 07/27/2022] [Revised: 10/03/2022] [Accepted: 10/12/2022] [Indexed: 11/04/2022]
Abstract
Pulses extruded foods can be envisaged asall solid foams with voids and walls, the latter being considered as a dense starch/protein composite. Pea flour (PF) and blends of pea starch and pea protein isolate (PPI) with different protein contents (0.5-88% dry basis) were extruded to obtain models of dense starch-protein composites. Their morphology was revealed by CLSM microscopy, and their mechanical properties were investigated using a three-point bending test complemented by Finite Element Method (FEM) modelling. Composite morphology revealed protein aggregates dispersed in the starch matrix. It was described by a starch-protein interface index Ii computed from the measured total area and perimeter of protein aggregates. The mechanical test showed that the extruded PF and PPI ruptured in the elastic domain, while the extruded starch-PPI (SP) blends ruptured in the plasticity domain. The mechanical properties of pea composites were weakened by increasing the particle volume fractions, including proteins and fibres, probably due to the poor adhesion between starch and the other constituents. The mechanical behaviour of pea composites did not accurately follow simple mixing laws because of their morphological heterogeneity. Modelling results show that the elastoplastic constitutive model using the Voce plasticity model satisfactorily described the hardening behaviour of SP blend composites. Reasonable agreement (2-10%) was found between the experimental and modelling approaches for most materials. The computed Young's modulus (1.3-2.5 GPa) and saturation flow stress (20-45 MPa) increased with increasing Ii (0.7-3.1), reflecting the increase of interfacial stiffening with the increase of contact area between starch and proteins. FEM modelling allowed to identify the mechanical effect of structural heterogeneities.
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Affiliation(s)
- I Jebalia
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - G Della Valle
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - S Guessasma
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - M Kristiawan
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
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9
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Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity. Foods 2022; 11:foods11182882. [PMID: 36141010 PMCID: PMC9498708 DOI: 10.3390/foods11182882] [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: 07/21/2022] [Revised: 08/17/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the characterization of the textural modifications caused by the moisture adsorption in PCC. For that purpose, PCC were stored at different relative humidities to achieve a wide range of water activities (from 0.1 to 0.8 at 22 ± 1 °C). A flexion-compression test was successfully validated in order to characterize the average textural properties of a PCC batch. A mathematical model considering consecutive elastic and plastic zones satisfactorily fitted (average VAR 99.65% and MRE 3.29%) the average stress-strain profiles of PCC and reported useful textural parameters, such as the deformability modulus (E), critical strain (εc), and n curvature parameter. The structural modifications caused by moisture adsorption led to the reduction in E and n and the increase in εc. Even minor changes on the PCC moisture content involve remarkable modifications of the textural properties, which has to be considered for industry and retail distribution.
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Abstract
Food 3D printing allows for the production of personalised foods in terms of shape and nutrition. In this study, we examined whether protein-, starch- and fibre-rich fractions extracted from faba beans can be combined to produce fibre- and protein-rich printable food inks for extrusion-based 3D printing. Small amplitude oscillatory shear measurements were used to characterise the inks while compression tests and scanning electron microscopy were used to characterise the freeze-dried samples. We found that rheological parameters such as storage modulus, loss tangent and yield stress were related to ink printability and shape stability. Investigations on the effect of ink composition, infill pattern (honeycomb/grid) and direction of compression on textural and microstructural properties of freeze-dried 3D-printed objects revealed no clear effect of infill pattern, but a strong effect of direction of compression. Microstructure heterogeneity seemed to be correlated with the textural properties of the printed objects.
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11
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Mechanical-acoustical measurements to assess the crispness of dehydrated bananas at different water activities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112822] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Costantini M, Sabovics M, Galoburda R, Kince T, Straumite E, Summo C, Pasqualone A. Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods 2021; 10:3015. [PMID: 34945566 PMCID: PMC8701229 DOI: 10.3390/foods10123015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/15/2021] [Accepted: 12/01/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.
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Affiliation(s)
- Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Martins Sabovics
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Ruta Galoburda
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Tatjana Kince
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Evita Straumite
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
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13
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Vibrations and ultrasound in food processing – Sources of vibrations, adverse effects, and beneficial applications – An overview. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110875] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Silva-Espinoza MA, Salvador A, Camacho MDM, Martínez-Navarrete N. Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4585-4590. [PMID: 33474724 DOI: 10.1002/jsfa.11101] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/28/2020] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The health benefits provided by fruit mean that there is continuous interest in offering consumers new products to stimulate its consumption. To this end, dehydrated fruit snacks may be an interesting option. In this study, we evaluated the impact of freezing rate (slow and high), shelf temperature (40 and 50 °C), and working pressure (5 and 100 Pa) on the perception and acceptability of a freeze-dried orange snack obtained from an orange puree. RESULTS Of the different freeze-drying conditions studied, working pressure was the variable with the greatest effect. The lowest working pressure (5 Pa) led to samples being obtained with a slightly lower water content, which was perceived with higher citrus flavor and crispiest. The highest pressure (100 Pa) led to samples with a greater water content, perceived with a more yellow intense color. Nevertheless, there is no significant consumer preference for any of the different processed samples. The number of force peaks, which is positively correlated with the crispness, shows a significant and negative correlation (r = -0.91) with the water content of the sample. CONCLUSION The study revealed that considerations other than the sensory can determine the best conditions of the freeze-drying process with which to obtain an orange snack. The number of force peaks obtained from a penetration test may be proposed as a tool for instrumental analysis of the snack's crispness that supplies information closely resembling customer perception of this attribute. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Marilú Andrea Silva-Espinoza
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Ana Salvador
- Laboratorio de Propiedades Físicas y Sensoriales y Ciencia del Consumidor, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - María Del Mar Camacho
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Nuria Martínez-Navarrete
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
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15
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Influence of drying methods on the structure, mechanical and sensory properties of strawberries. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03682-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Khrisanapant P, Leong SY, Kebede B, Oey I. Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods 2021; 10:1415. [PMID: 34207291 PMCID: PMC8234845 DOI: 10.3390/foods10061415] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/13/2021] [Accepted: 06/14/2021] [Indexed: 11/18/2022] Open
Abstract
Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15-120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing. All three legumes showed rapid initial texture decay in the first 30 min of processing. Chickpeas showed the fastest rate of texture degradation with processing duration, whereas texture degradation of kidney bean was slower but reached the lowest hardness value among all beans when processed up to 120 min. The rate of starch and protein digestion increased with prolonged processing duration, whilst showing an inverse relationship with texture values. The extent of starch digestion continually increased with processing duration for all three legumes, whereas the extent of protein digestion decreased after 60 min in cowpeas. This study systematically demonstrated how choosing different processing times can modulate the rate of texture degradation, starch and protein digestion in legumes. The findings of this study can aid consumers and manufacturers on optimal processing to achieve the desired texture or modulate starch and protein digestibility.
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Affiliation(s)
- Prit Khrisanapant
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Biniam Kebede
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
| | - Indrawati Oey
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
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17
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Guo Q. Understanding the oral processing of solid foods: Insights from food structure. Compr Rev Food Sci Food Saf 2021; 20:2941-2967. [PMID: 33884754 DOI: 10.1111/1541-4337.12745] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/25/2023]
Abstract
Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.,Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China
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18
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Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices. Int J Food Microbiol 2020; 335:108892. [PMID: 32979616 DOI: 10.1016/j.ijfoodmicro.2020.108892] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 09/01/2020] [Accepted: 09/06/2020] [Indexed: 11/23/2022]
Abstract
Cold plasma is a novel technology for surface decontamination. Almond slices can be contaminated with different microorganisms during their production. In the current research, the atmospheric argon plasma treatment (5, 10, 15, and 20 min) was used to decontamination of almond slices surface. Microbial load, Color, peroxide value, hardness, and sensory properties of slices was comprised with untreated samples (control). Descriptive sensory evaluation about color, flavor, crispiness, crunchiness, and hardness of almond slices were performed. According to the results of the microbial tests, Total count, molds and yeasts, and Staphylococcus aureus of almond surface decreased about 2.95 log cfu/g, 1.81 log cfu/g, and 2.72 log cfu/g after 20 min of plasma treatment, respectively, provided that microbial reduction increased more by increasing the treatment time. Coupled with the color evaluation, peroxide value and sensory attributes didn't change during plasma treatment. Having said that, the hardness of slices was changed by increasing treatment time. Furthermore, Principal Component Analysis and cluster analysis were performed for sensory evaluation. In light of the consumer's point of view, firstly 10 min and secondly 15 min plasma treatment can be more desirable.
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19
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Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips. Food Chem 2020; 345:128832. [PMID: 33338837 DOI: 10.1016/j.foodchem.2020.128832] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 12/03/2020] [Accepted: 12/03/2020] [Indexed: 01/24/2023]
Abstract
In present study, total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil (PSO), and oil distribution during frying were analyzed. Results showed STO (53.10-75.89%) fraction made up the largest part of TO followed by PSO (36.26-58.28%) and SO (2.59-3.50%), and the proportion of STO in TO decreased with the increasing frying time, while PSO elevated, indicating the higher frying temperature facilitated the formation of less and smaller pore in samples, and thus led to the less oil content. Therefore, effect of pore on oil absorption was further investigated. Results showed there was no significant difference in oil content of samples with initial pore diameter of 0-0.2 mm. While, TO (mainly STO) increased with the increasing initial pore diameter of 0.3-1.2 mm. The bigger initial pore diameter induced bigger pore volume and porosity. Taken together, this study provided new ideas to clarify oil absorption based on pore profiles.
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20
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Rangira I, Gu BJ, Ek P, Ganjyal GM. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. J Food Sci 2020; 85:3333-3344. [PMID: 32949029 DOI: 10.1111/1750-3841.15450] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/20/2020] [Accepted: 08/18/2020] [Indexed: 12/01/2022]
Abstract
Extrusion processing characteristics of pea starch were studied as impacted by various extrusion cooking processing variables, including, moisture content (15%, 17.5%, and 20% w.b.), temperature (120, 135, and 150 °C), and screw speed (150, 200, and 250 rpm), in a co-rotating twin-screw extruder. Physicochemical properties such as radial expansion ratio (ER), unit density (UD), water absorption index (WAI), and water solubility index (WSI) were measured. ER of the extrudates ranged between 2.52 and 3.63. These values of ER were significantly high, although relatively lower compared to the highest values reported in the literature for corn and rice extrudates. The UD values for all the extrudates ranged from 0.12 to 0.35 g/cm3 , WAI, and WSI values ranged from 10.98 to 12.10 g/g and from 0.12% to 7.73%, respectively. Both screw speed and moisture content had significant impacts on the ER (P < 0.01). The highest ER was observed for the extrusion cooking conditions of the lowest moisture content level (15%), lowest barrel temperature (120 °C), and lowest screw speed (150 rpm). The cross-sectional microstructure of the extrudates showed that the samples with a high ER had thick and elongated pores. The results of this study indicate that pea starch is a viable ingredient for making puffed extruded products. PRACTICAL APPLICATION: The food industry can utilize the information generated from this study in the development of extruded expanded food products with pea starch. The specific information related to process conditions can assist the food industry in determining the ideal conditions for extrusion cooking in the production.
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Affiliation(s)
- Irene Rangira
- All authors are with School of Food Science, Washington State University, Pullman, WA, 99164-6376, U.S.A
| | - Bon-Jae Gu
- All authors are with School of Food Science, Washington State University, Pullman, WA, 99164-6376, U.S.A
| | - Pichmony Ek
- All authors are with School of Food Science, Washington State University, Pullman, WA, 99164-6376, U.S.A
| | - Girish M Ganjyal
- All authors are with School of Food Science, Washington State University, Pullman, WA, 99164-6376, U.S.A
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21
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Sakurai N, Akimoto H, Takashima T. Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture. J Texture Stud 2020; 52:25-35. [PMID: 32920834 DOI: 10.1111/jtxs.12559] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 08/27/2020] [Accepted: 09/02/2020] [Indexed: 12/01/2022]
Abstract
Two-dimensional (vertical and horizontal) vibrations of a wedge-type probe upon food rupture were evaluated separately using two accelerometers placed perpendicular to a guide rod of a swing-arm device for texture evaluation of the flesh of three varieties of apples and three types of potato chips. Voltage signals from the accelerometers were filtered using a half-octave band-pass filter. The energy texture index (ETI), based on kinetic energy of the vertical or horizontal probe vibrations, was calculated over low to high frequency bands (no. 1-21). The spectra for the flesh of the three varieties of apples included two common peaks for vertical ETI at band no. 11 (1,120-1,600 Hz) and 19 (17,920-25,600 Hz) and horizontal ETI at band no. 1 (0-10 Hz) and 15 (4,480-6,400 Hz). The spectra for the three types of potato chips had a common ETI peak at band no. 11 (1,120-1,600 Hz) for horizontal ETI and at no. 15 (4,480-6,400 Hz) for vertical ETI. The three apple varieties gave rise to different intensities of vertical and horizontal ETIs while the two peaks were maintained. The thick potato chip type had higher vertical and horizontal ETIs than the thin and soft varieties in most bands; however, the thin type had the highest vertical ETIs only in lower bands (0-200 Hz). The soft type had the lowest vertical and horizontal ETI. The above results suggest that different food textures can be distinguished by two-dimensional vibration analyses of probe insertion into a food sample based on frequency bands.
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Affiliation(s)
- Naoki Sakurai
- Graduate School of Integrated Sciences for Life, Hiroshima University, Hiroshima, Japan
| | - Hidemi Akimoto
- Graduate School of Integrated Sciences for Life, Hiroshima University, Hiroshima, Japan
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22
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van der Sman RGM, Renzetti S. Understanding functionality of sucrose in cake for reformulation purposes. Crit Rev Food Sci Nutr 2020; 61:2756-2772. [PMID: 32643962 DOI: 10.1080/10408398.2020.1786003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
We review the functionality of sucrose during the manufacture of cakes from the perspective of sugar replacement. Besides providing sweetness, sucrose has important functionalities concerning structure formation. These functionalities also need to be mimicked in reformulated cakes. First, we review the hypotheses, concerning the development of structure and texture of cakes during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the cake during manufacturing in a supplemented state diagram, which indicates the important phase transitions occurring during baking. From the analysis, we have learned that sucrose act both as a plasticizer and as a humectant, modifying the phase transitions of biopolymers, dough viscosity, and water activity. If sugar replacers exactly mimick this behavior of sucrose, similar textures in reformulated cakes can be obtained. Physical theories exist for characterizing the plasticizing and hygroscopic behavior of sugars and their replacers. We have shown that the starch gelatinization and egg white denaturation can be predicted by the volumetric density of hydrogen bonds present in the solvent, consisting of water, sugar or its replacers, such as polyols or amino-acids.
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Affiliation(s)
- R G M van der Sman
- Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
| | - S Renzetti
- Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
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23
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Dadmohammadi Y, Datta AK. Food as porous media: a review of the dynamics of porous properties during processing. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1761376] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Younas Dadmohammadi
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, New York, USA
| | - Ashim K. Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, New York, USA
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24
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Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying. Food Res Int 2020; 131:108947. [DOI: 10.1016/j.foodres.2019.108947] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/18/2019] [Accepted: 12/21/2019] [Indexed: 01/14/2023]
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25
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Zheng Y, Pierce A, Wagner WL, Scheller HV, Mohnen D, Tsuda A, Ackermann M, Mentzer SJ. Analysis of pectin biopolymer phase states using acoustic emissions. Carbohydr Polym 2020; 227:115282. [PMID: 31590860 PMCID: PMC6936603 DOI: 10.1016/j.carbpol.2019.115282] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 08/10/2019] [Accepted: 08/31/2019] [Indexed: 11/28/2022]
Abstract
Acoustic emissions are stress or elastic waves produced by a material under external load. Since acoustic emissions are generated from within and transmitted through the substance, the acoustic signature provides insights into the physical and mechanical properties of the material. In this report, we used a constant velocity probe with force and acoustic emission monitoring to investigate the properties of glass phase and gel phase pectin films. In the gel phase films, a constant velocity uniaxial load produced periodic premonitory acoustic emissions with coincident force variations (saw-tooth pattern). SEM images of the gel phase microarchitecture indicated the presence of slip planes. In contrast, the glass phase films demonstrated early acoustic emissions, but effectively no force or acoustic evidence of periodic or premonitory emissions. Microstructural imaging of the glass phase films indicated the presence of early microcracks as well as dense polymerization of the pectin (without evidence of slip planes). We conclude that the water content in the pectin films contributes to not only the physical properties of the films, but also the stick-slip motion observed with constant uniaxial load. Further, acoustic emissions provide a sensitive and practical measure of this mechanical behavior.
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Affiliation(s)
- Yifan Zheng
- Laboratory of Adaptive and Regenerative Biology, Brigham & Women's Hospital, Harvard Medical School, Boston, MA, United States
| | - Aidan Pierce
- Laboratory of Adaptive and Regenerative Biology, Brigham & Women's Hospital, Harvard Medical School, Boston, MA, United States
| | - Willi L Wagner
- Laboratory of Adaptive and Regenerative Biology, Brigham & Women's Hospital, Harvard Medical School, Boston, MA, United States; Department of Diagnostic and Interventional Radiology, Translational Lung Research Center, Univeristy of Heidelberg, Heidelberg, Germany
| | - Henrik V Scheller
- Joint BioEnergy Institute, Emeryville CA and the Environmental Genomics and Systems Biology Division, Lawrence Berkeley National Laboratory, Berkeley, CA, United States
| | - Debra Mohnen
- Complex Carbohydrate Research Center and Department of Biochemistry and Molecular Biology, University of Georgia, Athens, GA, United States
| | - Akira Tsuda
- Molecular and Integrative Physiological Sciences, Harvard School of Public Health, Boston, MA, United States
| | - Maximilian Ackermann
- Institute of Functional and Clinical Anatomy, University Medical Center of the Johannes Gutenberg-University, Mainz, Germany
| | - Steven J Mentzer
- Laboratory of Adaptive and Regenerative Biology, Brigham & Women's Hospital, Harvard Medical School, Boston, MA, United States.
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26
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27
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Mounir S, Téllez-Pérez C, Sunooj KV, Allaf K. Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process. J Texture Stud 2019; 51:276-289. [PMID: 31292962 DOI: 10.1111/jtxs.12468] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 06/10/2019] [Accepted: 06/18/2019] [Indexed: 11/28/2022]
Abstract
In this work, development of ready-to-eat snacks from Zaghloul date using swell-drying process was studied. Pre-dried Zaghloul date samples having 12% water content on dry basis were textured by instant controlled pressure drop technique (DIC) at different operative parameters, saturated steam pressure (p) and processing time (t), ranged from 0.2 to 0.6 MPa and from 9 to 35 s, respectively. The effect of these operative parameters on texture, color, and sensory characteristics of swell-dried (SD) Zaghloul date snacks were determined and optimized through the response surface methodology. Textural (expansion ratio, hardness, springiness, cohesiveness, and chewiness) and color (L*, a*, b*, C*, and ΔE*) characteristics were significantly affected by the operative parameters of DIC. The optimized textural characteristics was identified for SD Zaghloul date at p = 0.6 MPa and t = 22 s with slight yellowness, while the best color properties were observed for texturing conditions of p = 0.2 MPa and t = 22 s. The expansion ratio εr was then 46% higher and the hardness was 262% lower for SD than airflow-dried date. Instrumental analysis such as texture profile analysis and Hunter's Lab color analyzer could be used to describe the texture and color changes occurred during food drying. Beside these analyses, the expansion ratio could be used to describe the texture as well. Swell-drying process, an alternative drying process, is defined as DIC-assisted hot air drying. The thermo-mechanical effects of DIC are mainly induced by the abrupt pressure drop toward a vacuum after short-time treatment (9-35 s) by saturated steam pressure (0.2 up to 0.6 MPa). The abrupt pressure drop rate induces an autovaporization of product's water immediately decreasing the product's temperature allowing it to cross the glass transition Tg border. The impact of DIC operative parameters on Zaghloul date could be observed through the expansion ratio, and the textural characteristics (hardness HA, springiness SP, cohesiveness CO, and chewiness CH).
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Affiliation(s)
- Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.,University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France
| | - Carmen Téllez-Pérez
- University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France.,Instituto Tecnológico y de Estudios Superiores de Monterrey. Campus Querétaro. Cátedra de Biotecnología Agroalimentaria, Querétaro, Mexico
| | - Kappat V Sunooj
- Department of Food Science and Technology, Pondicherry University, Pondicherry, India
| | - Karim Allaf
- University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France
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28
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Voong KY, Norton-Welch A, Mills TB, Norton IT. Understanding and predicting sensory crispness of deep-fried battered and breaded coatings. J Texture Stud 2019; 50:456-464. [PMID: 31206678 PMCID: PMC6916387 DOI: 10.1111/jtxs.12456] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 05/29/2019] [Accepted: 06/03/2019] [Indexed: 12/03/2022]
Abstract
Crusted crispness refers to coatings with a dry and brittle surface contrasting a high‐moisture core; it is desirable for the enjoyment and quality of deep‐fried goods. This study aims to investigate instrumental measurements and sensory measurements of crispness. Deep‐fried breadcrumb coatings of eight sizes were investigated: 4.0 mm, 2.8 mm, 2.0 mm, 1.4 mm, 1.0 mm, 710 μm, 500 μm, and 355 μm. Sensory profiling was carried out to develop a tailored lexicon for deep‐fried battered and breaded shrimp. Principal component analysis highlights that large breadcrumb sizes correlate with crispness, hardness, particle size, surface color, color uniformity, surface irregularity, total porosity, maximum force, area, drop in force, number of sound peaks, and sound pressure level. Agglomerative hierarchical clustering was used to confirm clustering of samples according to breadcrumb size. Multiple factor analysis confirmed overall correlation between sensory measurements and instrumental measurements (RV = 0.810). Partial least squares regression was used to develop a predictive model for crispness from instrumental measurements (R2 = .854). The use of texture analysis and Acoustics provide information of the structures strength and deformation behavior, while X‐ray microCT provides a high resolution and noninvasive method that acquires information on the internal morphology. These instrumental methods collectively demonstrate the relationship between microstructure to sensory. This study investigates how a change in the microstructure of deep‐fried battered and breaded coatings affect crispness perception. These changes were investigated analytically and by using a sensory panel, this is important from a manufacturing perspective in order to understand what the major contributors are to a crisp texture. The key highlights of this study include both instrumental measurements and sensory measurements can be used to measure crispness as both types of testing are correlated. Changes in the size of breadcrumbs affect both instrumental measurements and sensory measurements. A predictive model can be re‐simulated to allow prediction of crispness in deep‐fried battered and breaded coatings.
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Affiliation(s)
- Kha Yiu Voong
- School of Chemical Engineering, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK
| | - Abigail Norton-Welch
- School of Chemical Engineering, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK
| | - Thomas B Mills
- School of Chemical Engineering, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK
| | - Ian T Norton
- School of Chemical Engineering, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK
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29
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Kharat S, Medina-Meza IG, Kowalski RJ, Hosamani A, C.T. R, Hiregoudar S, Ganjyal GM. Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl). FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.07.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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30
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Baidoo EA, Murphy K, Ganjyal GM. Hulled varieties of Barley showed better expansion characteristics compared to hull-less varieties during twin-screw extrusion. Cereal Chem 2019. [DOI: 10.1002/cche.10138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Kevin Murphy
- Department of Crop and Soil Sciences; Washington State University; Pullman Washington
| | - Girish M. Ganjyal
- School of Food Science; Washington State University; Pullman Washington
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31
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Pandiselvam R, Manikantan MR, Sunoj S, Sreejith S, Beegum S. Modeling of coconut milk residue incorporated rice‐corn extrudates properties using multiple linear regression and artificial neural network. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12981] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- R. Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - M. R. Manikantan
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - S. Sunoj
- Department of Agricultural and Biosystems EngineeringNorth Dakota State University Fargo North Dakota
| | - S. Sreejith
- Fish Processing DivisionICAR‐Central Institute of Fisheries Technology Cochin Kerala India
| | - Shameena Beegum
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
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32
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Butt SS, Mohammed IK, Raghavan V, Osborne J, Powell H, Charalambides MN. Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes. J FOOD ENG 2018; 238:112-121. [PMID: 30510347 PMCID: PMC6100249 DOI: 10.1016/j.jfoodeng.2018.05.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Extrusion has potential advantages over baking in terms of throughput, asset cost and flexibility. However, it is challenging to achieve through extrusion the “light, crispy” texture of a more traditional baked confectionery. This study compares and contrasts for the first time confectionery products produced through these two processes, i.e. baking and extrusion. The microstructural differences are measured using imaging techniques, i.e. Scanning Electron Microscopy (SEM) and X-Ray Tomography (XRT) whereas mechanical characterisation is used to highlight differences in the resulting mechanical properties. Crucial information is presented which shows that the two technologies result in different mechanical properties and microstructures, even if the level of porosity in the two products is kept constant. In addition, confectionery products whether they are produced through baking or extrusion, have irregular geometries. The latter makes mechanical characterisation a real challenge. Therefore this study also presents rigorous methods for measuring true mechanical properties such that meaningful and valid comparisons may be made. The accuracy of the chosen methodologies is verified through experiments using flat and tubular extruded geometries as well as testing the products in various directions. It was concluded that the manufacturing method and, in the case of extrusion, the initial moisture content influences the microstructure and mechanics of confectionery products, both of which have an impact on consumer sensory perception. Extrusion has advantages over baking but it is hard to achieve a light/crispy texture. Products made via the two technologies are compared microstructurally and mechanically. Rigorous methods for irregular product geometries were developed for valid comparisons. Our data are required as inputs to computational predictive models of the bulk response. Quantification of differences paves the way for optimising extrusion processes.
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Affiliation(s)
- Saba S Butt
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - Idris K Mohammed
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - Vivek Raghavan
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - James Osborne
- Nestlé Product Technology Centre Confectionery, Haxby Road, York YO91 1XY, UK
| | - Hugh Powell
- Nestlé Product Technology Centre Confectionery, Haxby Road, York YO91 1XY, UK
| | - Maria N Charalambides
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
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33
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Shah FUH, Sharif MK, Bashir S, Ahsan F. Role of healthy extruded snacks to mitigate malnutrition. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1542534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Faiz-ul-Hassan Shah
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahid Bashir
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Fasiha Ahsan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
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34
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Zhang Y, Zhang T, Fan D, Li J, Fan L. The description of oil absorption behavior of potato chips during the frying. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.094] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Lykomitros D, Den Boer L, Hamoen R, Fogliano V, Capuano E. A comprehensive look at the effect of processing on peanut (Arachis spp.) texture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3962-3972. [PMID: 29388682 DOI: 10.1002/jsfa.8920] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 01/05/2018] [Accepted: 01/22/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Relationships between process and peanut texture have only been studied in Hypogaea species, and focused on very limited processing conditions. In this study, 94 samples were prepared from a combination of 12 raw materials (Arachis hypogaea and fastigiata cultivars) and 11 roasting conditions (maceration in water, aqueous glucose and at different pH values followed by frying or baking). Texture was analyzed by a trained sensory panel (spectrum method) and large deformation compression tests (TA/XT2), and the microstructure probed with confocal microscopy and X-ray tomography. RESULTS The impact of maceration on 'crispy', 'crunchy' and 'hardness' sensory attributes was significantly larger when adding glucose in this step, whereas the effect of pH was minor. The relationship held for both fried and baked peanuts as well as for both A. hypogaea and fastigiata subspecies. The degree of alveolation was similar in differently processed peanuts, even though sensory attributes were significantly different. CONCLUSIONS Maceration in different media can yield large textural changes in both peanut species, for both baking and frying. Maceration in glucose solutions can induce much larger textural changes than maceration in water. Quantitative data on alveolation show that microstructure disruption through steam generation cannot explain all the texture differences among processed peanuts. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Dimitrios Lykomitros
- Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
- PepsiCo Nederland BV, EB Utrecht, The Netherlands
| | | | - Remco Hamoen
- Food Technology Group, Wageningen Research, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
| | - Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
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Sanahuja S, Fédou M, Briesen H. Classification of puffed snacks freshness based on crispiness-related mechanical and acoustical properties. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Román L, Pico J, Antolín B, Martinez MM, Gómez M. Extruded flour improves batter pick-up, coating crispness and aroma profile. Food Chem 2018; 260:106-114. [PMID: 29699650 DOI: 10.1016/j.foodchem.2018.03.136] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 03/28/2018] [Accepted: 03/29/2018] [Indexed: 11/30/2022]
Abstract
Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, and consumer acceptability were evaluated. Extruded flour replacement resulted in batters with improved pick-up with increasing percentage and severity of extrusion treatment. Extruded flour also contributed to a moisture increase, while oil remained practically unchanged. Textural properties highlighted a higher crispness of batters made with high-severity treatment extruded flours. Volatile compounds analyses revealed lower amount of lipid oxidation (lower rancidity notes) and higher furfuryl alcohol content (pleasant aroma and darker crust) in fried batters containing extruded flour. Consumers testing showed that batters made with intermediate-severity treatment extruded flour presented the best acceptability. These results confirm that extruded flour inclusion improves the quality of deep-fried batters.
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Affiliation(s)
- Laura Román
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
| | - Joana Pico
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Valladolid, Spain
| | - Beatriz Antolín
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Valladolid, Spain
| | - Mario M Martinez
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada; Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
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39
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Zadeike D, Jukonyte R, Juodeikiene G, Bartkiene E, Valatkeviciene Z. Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Ramesh R, Jeya Shakila R, Sivaraman B, Ganesan P, Velayutham P. Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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Debonne E, Van Bockstaele F, Philips E, De Leyn I, Eeckhout M. Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Novel trends in numerical modelling of plant food tissues and their morphological changes during drying – A review. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Jakubczyk E, Gondek E, Tryzno E. Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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44
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Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Crit Rev Food Sci Nutr 2016; 56:445-75. [PMID: 25574813 DOI: 10.1080/10408398.2013.779568] [Citation(s) in RCA: 173] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
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Affiliation(s)
| | - Jasmeen Kaur
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Harjot Khaira
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Kalika Gupta
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
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45
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Shah FUH, Sharif MK, Butt MS, Shahid M. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks. J Texture Stud 2016; 48:221-230. [PMID: 28573729 DOI: 10.1111/jtxs.12231] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 08/31/2016] [Accepted: 08/31/2016] [Indexed: 11/27/2022]
Abstract
The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0.34-0.44 g/cm3 ), moisture (3.40-5.25%), water activity (0.203-0.361), hardness (64.4-133.2 N), and cohesiveness (0.25-0.44) was increased Whereas, expansion ratio (3.72-2.64), springiness (0.82-0.69), chewiness (1.63-0.42), and resilience (1.37-0.14) was decreased as supplementation with soy and chickpea flour increased from 20 to 40/100 g. Overall corn snack supplemented with 15/100 g of soy and 15/100 g of chickpea flour got the highest acceptance from the sensory panelists. PRACTICAL APPLICATIONS The article focuses on physical, textural, and sensory attributes of extruded corn snacks enriched with protein, dietary fiber, and micronutrients Awareness about the importance of healthy snacks has grown among the consumers during the last decade. Extruded snacks developed using nutrient rich ingredients with good textural and sensory properties has always remained a challenge for the snack industry. Texture of the extruded snacks varies a lot with high levels of protein and dietary fiber. This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment. Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs.
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Affiliation(s)
- Faiz-Ul-Hassan Shah
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture, Faisalabad, 38040, Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture, Faisalabad, 38040, Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture, Faisalabad, 38040, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
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46
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Coker OJ, Sobukola OP, Sanni LO, Bakare HA, Kajihausa OE, Adebowale ARA, Tomlins K. Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12484] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Oluwafemi Jeremiah Coker
- Department of Food Science and Technology; Federal University of Agriculture; P.M.B. 2240 Abeokuta Nigeria
| | - Olajide Philip Sobukola
- Department of Food Science and Technology; Federal University of Agriculture; P.M.B. 2240 Abeokuta Nigeria
| | - Lateef Oladimeji Sanni
- Department of Food Science and Technology; Federal University of Agriculture; P.M.B. 2240 Abeokuta Nigeria
| | - Hakeem Adegoke Bakare
- Department of Hospitality and Tourism; Federal University of Agriculture; P.M.B. 2240 Abeokuta Nigeria
| | - Olatundun Esther Kajihausa
- Department of Food Science and Technology; Federal University of Agriculture; P.M.B. 2240 Abeokuta Nigeria
| | | | - Keith Tomlins
- Natural Resources Institute, University of Greenwich; Kent United Kingdom
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47
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García-Armenta E, Téllez-Medina DI, Alamilla-Beltrán L, Hernández-Sánchez H, Gutiérrez-López GF. Morphometric Analysis of Transverse Surface of Fractured Maltodextrin Agglomerates. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1136940] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Evangelina García-Armenta
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Santo Tomas, Mexico
| | - Darío I. Téllez-Medina
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Santo Tomas, Mexico
| | - Liliana Alamilla-Beltrán
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Santo Tomas, Mexico
| | - Humberto Hernández-Sánchez
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Santo Tomas, Mexico
| | - Gustavo F. Gutiérrez-López
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Santo Tomas, Mexico
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48
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Kowalski RJ, Medina-Meza IG, Thapa BB, Murphy KM, Ganjyal GM. Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.024] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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van der Sman RGM. Filler functionality in edible solid foams. Adv Colloid Interface Sci 2016; 231:23-35. [PMID: 27067462 DOI: 10.1016/j.cis.2016.03.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 03/12/2016] [Accepted: 03/13/2016] [Indexed: 11/16/2022]
Abstract
We review the functionality of particulate ingredients in edible brittle foams, such as expanded starchy snacks. In food science and industry there is not a complete awareness of the full functionality of these filler ingredients, which can be fibers, proteins, starch granules and whole grains. But, we show that much can be learned about that from the field of synthetic polymeric foams with (nano)fillers. For edible brittle foams the enhancement of mechanical strength by filler ingredients is less relevant compared to the additional functionalities such as 1) the promotion of bubble nucleation and 2) cell opening-which are much more relevant for the snack texture. The survey of particulate ingredients added to snack formulations shows that they cannot be viewed as inert fillers, because of their strong hygroscopic properties. Hence, these fillers will compete with starch for water, and that will modify the glass transition and boiling point, which are important factors for snack expansion. Filler properties can be modified via extrusion, but it is better if that processing step is decoupled from the subsequent processing steps as mixing and expansion. Several filler ingredients are also added because of their nutritional value, but can have adverse effect on snack expansion. These adverse effects can be reduced if the increase of nutritional value is decoupled from other filler functionality via compartmentalization using micropellets.
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Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Netherlands.
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50
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Li J, Zhang T, Liu Y, Fan L. Effects of Initial Pore Diameter on the Oil Absorption Behavior of Potato Chips during Frying Process. J Oleo Sci 2016; 65:303-10. [PMID: 27041514 DOI: 10.5650/jos.ess15264] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
How initial pore diameter in materials affects oil absorption has been rarely studied up to now. Herein, we provided direct data evidence suggesting that the pore diameter prior to frying closely related to the oil absorption behavior. The pore had no significant effect on oil absorption of potato chips (p>0.05) when its diameter was 0.1 and 0.2 mm compared with the control. However, the oil absorption increased with the increasing of pore diameter when it was 0.3-1.2 mm. The oil absorption tended to be saturated at 0.9 mm pore diameter. In addition, we analyzed the moisture content, total oil (TO), surface oil (SO), penetrated surface oil (PSO) and structural oil (STO) contents of potato chips. The results when using palm oil showed that there was no significant difference in moisture, TO and STO contents of samples with pore diameter of 0.1 and 0.2 mm during the whole frying processing respectively compared with the control (p>0.05). When pore diameter was 0.3-1.2 mm, STO and TO contents significantly increased with the rising of the diameter (p<0.05). The SO content and PSO content dropped as increasing in frying time for the samples with different pore diameters. The equilibrium TO content of samples with 0.3-0.9 mm pore significantly increased with the rising of pore diameter, which was about 6.2-22.5% higher than that of the control. And there was no significant difference in the equilibrium TO contents of both samples of 1.2 mm and 0.9 mm pore (p>0.05). STO fraction gave the greatest contribution to the increment of oil absorption.
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Affiliation(s)
- Jinwei Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
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