Potential of Sponge Cake Making using Infrared-Hot Air Dried Carrot

Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins

BACKGROUND

Extraction of pectin from sugar beet pulp is a side production line to recover value-added by-products in a sugar refining company. We aimed to evaluate the influence of depectinized and non-treated fiber on the quality of food. Pectin was removed from sugar beet pulp, and sugar beet fiber with and without pectin extraction (F and FP respectively) were replaced with rice flour in gluten-free muffins. To achieve a consistent texture, different hydrocolloids (carrageenan, xanthan gum, guar gum, locust bean gum (LBG), and tara gum) were added to the batter formula.

RESULTS

The maximum batter viscosity was observed for the xanthan-containing formulation, followed by guar, tara, LBG, and carrageenan formulations. The highest hardness was recorded for baked muffins formulated with guar, followed by xanthan, carrageenan, tara, and LBG formula. Moisture retention was considerably increased in the presence of FP and LBG compared with muffins prepared by F and/or other hydrocolloids. However, muffins containing F showed the least hardness and highest cohesiveness, gumminess, springiness, and chewiness. The samples containing F represented lighter color, lower energy, and less porous in appearance compared with the FP formula. From a sensorial aspect, there was no significant difference between the F and FP formulas, but the control and sample with higher fiber content were not acceptable.

CONCLUSION

This study showed that depectinized sugar beet fiber a by-product of sugar factories, has the possible use in formulation of gluten-free muffins with no adverse effects on its quality. © 2022 Society of Chemical Industry.

Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review

Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.

What is cohesiveness?-A linguistic exploration of the food texture testing literature

Cohesiveness is a widely used term in the food texture literature. Authors of this literature employ divergent methodologies, and can be divided into those who assess texture through sensory evaluation and those who use instrumental techniques. Within each of these disciplines, there are some specialized uses of the word, creating discipline specific terms such as "cohesiveness of mass." The fact that many researchers attempt to (re)define cohesiveness, does suggest that the term is not universally understood. This blurring arises partly from the abstract nature of what it describes and also from ill matching measurements being used to quantify it. A widely agreed definition is that cohesiveness is "the strength of the internal bonds making up the body of the product," yet a challenge continues to be how we can measure it. Using the Sketch Engine corpus analysis interface to examine a corpus of articles from the food texture literature in the periods 2002-2017, the contexts in which the word stem "cohes*" is used were explored. Collocation analysis suggests that in addition to considerable commonality in the way that "cohesiveness" combines with other terms, differences reflect the foci of the disciplines with the instrumental community predominantly dealing with physical measurement while the sensory community relate "cohesiveness" more to oral processing and texture perception.

Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties

This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G'), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.

Combined infrared-vacuum drying of pumpkin slices

Infrared-vacuum dehydration characteristics of pumpkin (Cucurbita moschata) were evaluated in a combined dryer system. The effects of drying parameters, infrared radiation power (204-272 W), system pressure (5-15 kPa), slice thickness (5 and 7 mm) and time (0-220 min) on the drying kinetics and characteristics of pumpkin slices were investigated. The vacuum pressure, lamp power and slice had significant effect on the drying kinetics and various qualities of the dried pumpkin. Moisture ratios were fitted to 10 different mathematical equations using nonlinear regression analysis. The quadratic equation satisfactorily described the drying behavior of pumpkin slices with the highest r value and the lowest SE values. The effective moisture diffusivity increased with power and ranged between 0.71 and 2.86 × 10(-9) m(2)/s. With increasing in infrared radiation power from 204 to 272 W, β-carotene content of dried pumpkins decreased from 30.04 to 24.55 mg/100 g. The rise in infrared power has a negative effect on the color changes (ΔE). The optimum condition was determined as power, 238W, pressure, 5 kPa and slice thickness, 5mm. These conditions resulted into dried pumpkin slices with maximum B-carotene retention.

Improvement of quality attributes of sponge cake using infrared dried button mushroom

Infrared-hot air method, when properly applied, can be used for achieving a high-quality product. The objective of this study was to determine the rheological properties of cake batters and physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (control, 5 %, 10 %, and 15 %) of button mushroom powder. The button mushroom slices were dried in an infrared-hot air dryer (250 W and 60 °C). The physical (volume, density, color) and chemical (moisture, protein, fat and ash) attributes were determined in the cakes. Increasing the level of substitution from 5 % to 15 % button mushroom powder significantly (p < 0.05) increased the protein and ash. The apparent viscosity in cake batter, and volume, springiness, and cohesiveness values of baked cakes increased with increasing button mushroom powder levels whereas the density, consistency, hardness, gumminess, chewiness and crumb L, b values of samples showed a reverse trend. Sensory evaluation results indicated that cake with 10 % button mushroom powder was rated the most acceptable.