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Du M, Cheng X, Qian L, Huo A, Chen J, Sun Y. Extraction, Physicochemical Properties, Functional Activities and Applications of Inulin Polysaccharide: a Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:243-252. [PMID: 37097509 DOI: 10.1007/s11130-023-01066-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/12/2023] [Indexed: 06/19/2023]
Abstract
Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible carbohydrate of fructan because of its unique β-(2,1)-glycosidic bond structure. Numerous recent animal and human experimental studies have shown that functional inulin possesses multiple bioactivities, including immunomodulatory, antioxidant, antitumor, hepatoprotective, hypoglycemic, and gastrointestinal protective activities. Due to its increasing popularity, people tend to consume foods containing inulin. Moreover, inulin holds promise as a bioactive compound for use in the development of various food products. Therefore, this paper provides a detailed review of the extraction method, physicochemical properties, functional activity, and application development of inulin polysaccharides, to provide a theoretical foundation for further advancements in the fields of preparation and application of functional foods.
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Affiliation(s)
- Mengxiang Du
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Xueyan Cheng
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Lijuan Qian
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Ayue Huo
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Jia Chen
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Yujun Sun
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China.
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Hemmati F, Abbasi A, Bedeltavana A, Akbari M, Baeghbali V, Mazloomi SM. Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3754-3764. [PMID: 36193381 PMCID: PMC9525538 DOI: 10.1007/s13197-022-05356-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/21/2021] [Accepted: 12/21/2021] [Indexed: 06/16/2023]
Abstract
This study aimed to develop fortified dairy desserts containing Lactobacillus casei and evaluate the physicochemical, sensory, and microbiological characteristics of the product during 28 days of storage. Seven dairy desserts were formulated by date extract (8%), whey protein (1.56%), inulin (4%(, folic acid (0.00066%), vitamin D (0.002%) and gluconate calcium (0.66%). The addition of date extract and inulin increased total solids while whey protein incorporation into dairy desserts led to the improvement of protein and phosphorous content. Furthermore, all fortified dairy desserts showed higher antioxidant activity and total phenolic content. Fortification of dairy desserts had no negative effect on the sensory acceptability and syneresis was not observed. In addition, the pH reduction and increased acidity did not adversely affect the count of L. casei, which remained above 8 log CFU g-1 during storage. Consequently, the fortified dairy dessert developed in this research is an innovative food product with good acceptability and high nutritional quality.
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Affiliation(s)
- Fatemeh Hemmati
- Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Azam Abbasi
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | | | - Mehdi Akbari
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran
| | - Vahid Baeghbali
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyed Mohammad Mazloomi
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
- Food and Supplements Safety Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
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3
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Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110754] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Mihaylova D, Popova A, Goranova Z, Petkova D, Doykina P, Lante A. The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch. Foods 2021; 10:foods10112563. [PMID: 34828844 PMCID: PMC8623434 DOI: 10.3390/foods10112563] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 01/17/2023] Open
Abstract
It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.
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Affiliation(s)
- Dasha Mihaylova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria; (D.M.); (D.P.)
| | - Aneta Popova
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
- Correspondence: or
| | - Zhivka Goranova
- Institute of Food Preservation and Quality, 4002 Plovdiv, Bulgaria;
| | - Dorina Petkova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria; (D.M.); (D.P.)
| | - Pavlina Doykina
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy;
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The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Neves MIL, Strieder MM, Prata AS, Silva EK, Meireles MAA. Fructans with different degrees of polymerization and their performance as carrier matrices of spray dried blue colorant. Carbohydr Polym 2021; 270:118374. [PMID: 34364618 DOI: 10.1016/j.carbpol.2021.118374] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 01/15/2023]
Abstract
Inulin-type fructans with different degrees of polymerization (DPs) were used as wall materials for the blue colorant produced from the crosslinking between genipin and milk proteins. The impact of using fructooligosaccharides (FOS) with DP = 5 and inulins with DP ≥ 10 (GR-In) and DP ≥ 23 (HP-In) on the physical (microstructure, size, water activity, wettability, solubility, water adsorption, glass transition temperature, and color), chemical (free genipin retention and moisture), and technological (colorant power, pH stability, and thermal stability) properties of the powdered blue colorant was examined. Inulins were more efficient carriers as seen from the physical characteristics of the microparticles. FOS and GR-In promoted higher retention of free genipin than HP-In. Additionally, their lower DP influenced the rehydration proprieties as well as the color intensity and colorant power. The DP did not affect the physical stability of the colorant at different pH conditions or at high temperature. Our findings demonstrated that the DP of the fructan exhibited a strong impact on the blue intensity of the samples and also their rehydration capacity.
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Affiliation(s)
- Maria Isabel Landim Neves
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Monique Martins Strieder
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Ana Silvia Prata
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil.
| | - Maria Angela A Meireles
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
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Sarwar A, Aziz T, Al-Dalali S, Zhang J, Din JU, Chen C, Cao Y, Fatima H, Yang Z. Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110910] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Laguna L, Rizo A, Pineda D, Pérez S, Gamero A, Tárrega A. Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106376] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Sheidaei Z, Sarmadi B, Hosseini SM, Javanmardi F, Khosravi-Darani K, Mortazavian AM. Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190301152645] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead
to increase the risk of health problems. Therefore, the development of functional and dietary forms of
these products can help the consumer health.
</P><P>
Objective: This study aims to investigate the effects of κ-carrageenan, modified starch and inulin addition
on rheological and sensory properties of non-fat and non-added sugar dairy dessert.
</P><P>
Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out
and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan δ) and complex
viscosity (η*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters
of samples containing different concentrations of carrageenan, starch and inulin were calculated.
</P><P>
Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the
loss modulus values. Increasing amounts of κ-carrageenan and modified starch caused an increase in
G′ and G″ as well as η* and a decrease in tan δ. Also, firmness and cohesiveness were enhanced. The
trained panelists gave the highest score to the treatment with 0.1% κ-carrageenan, 2.5% starch and
5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes
for the production of non-fat and non-added sugar dairy dessert.
</P><P>
Conclusion: It can be concluded that the concentration of κ-carrageenan and starch strongly influenced
the rheological and textural properties of dairy desserts, whereas the inulin content had little
effect on these attributes.</P>
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Affiliation(s)
- Zhaleh Sheidaei
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Bahareh Sarmadi
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede M. Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fardin Javanmardi
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Akbari M, Eskandari MH, Davoudi Z. Application and functions of fat replacers in low-fat ice cream: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.036] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2088-2095. [PMID: 30298521 DOI: 10.1002/jsfa.9401] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 10/01/2018] [Accepted: 10/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Low-fat or non-fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low-fat yoghurt to determine if similar sensory properties to those of full-fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g-1 was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full-fat yoghurts. CONCLUSION The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low-fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
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Nejatian M, Jonaidi-Jafari N, Abbaszadeh S, Saberian H, Darabzadeh N, Ghanizadeh G. Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species. Food Sci Biotechnol 2018; 28:405-412. [PMID: 30956852 DOI: 10.1007/s10068-018-0496-9] [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: 05/25/2018] [Revised: 10/09/2018] [Accepted: 10/15/2018] [Indexed: 10/28/2022] Open
Abstract
In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s-1 were subjected to sensory evaluation. According to rheological measurements, the addition of GT species of A. gossypinus led to the production of a dessert with a strong structure. Then, two samples with the highest consistency index and the lowest creep parameters were compared with two commercial saffron desserts. The results revealed that the overall acceptance of the two selected samples [containing 4% (w/w) A. gossypinus or 2.66% (w/w) A. gossypinus and 1.33% (w/w) A. fluccosus] was similar to those of the two commercial samples.
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Affiliation(s)
- Mohammad Nejatian
- 1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran.,2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran
| | - Nematollah Jonaidi-Jafari
- 1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran
| | - Sepideh Abbaszadeh
- 1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran
| | - Hamed Saberian
- 3Department of Food Additives, Food Science and Technology Research Institute, Academic Center for Education, Culture and Research, PO Box 91775-1376, Mashhad, Khorasan Razavi Iran
| | - Nazanin Darabzadeh
- 2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran
| | - Ghader Ghanizadeh
- 1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran
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13
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Dickinson E. On the road to understanding and control of creaminess perception in food colloids. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour. Foods 2018; 7:foods7020025. [PMID: 29463036 PMCID: PMC5848129 DOI: 10.3390/foods7020025] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 02/13/2018] [Accepted: 02/13/2018] [Indexed: 11/22/2022] Open
Abstract
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29), pH (6.35–7.11) and acidity (1.56–3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 N) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.
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The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert. Int J Gastron Food Sci 2017. [DOI: 10.1016/j.ijgfs.2017.09.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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16
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-54528-8_2-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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17
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Ranalli N, Andrés SC, Califano AN. Dulce de leche-like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf-life. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600377] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Natalia Ranalli
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CONICET; CICPBA; Facultad de Ciencias Exactas; Universidad Nacional de La Plata (UNLP); La Plata Argentina
- Dpto Ingeniería Química; Facultad de Ingeniería. UNLP; La Plata Argentina
| | - Silvina C. Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CONICET; CICPBA; Facultad de Ciencias Exactas; Universidad Nacional de La Plata (UNLP); La Plata Argentina
| | - Alicia N. Califano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CONICET; CICPBA; Facultad de Ciencias Exactas; Universidad Nacional de La Plata (UNLP); La Plata Argentina
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Ghanbari M, Mortazavian AM, Ghasemi JB, Mohammadi A, Hosseini H, Neyestani TR. Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and Physical Attributes. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.637] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masoud Ghanbari
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Student Research Committee Shahid Beheshti University of Medical Sciences
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Jahan B. Ghasemi
- Department of Chemistry, Faculty of Science, University of Tehran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Student Research Committee Shahid Beheshti University of Medical Sciences
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Student Research Committee Shahid Beheshti University of Medical Sciences
| | - Tirang R. Neyestani
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
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Drabińska N, Zieliński H, Krupa-Kozak U. Technological benefits of inulin-type fructans application in gluten-free products – A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.08.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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20
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Golestani M, Pourahmad R. Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12839] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Mozhdeh Golestani
- Department of Food Science and Technology, Varamin-Pishva Branch; Islamic Azad University; Varamin Iran
| | - Rezvan Pourahmad
- Department of Food Science and Technology, Varamin-Pishva Branch; Islamic Azad University; Varamin Iran
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21
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Akbari M, Eskandari MH, Niakosari M, Bedeltavana A. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.040] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Inulin: Properties, health benefits and food applications. Carbohydr Polym 2016; 147:444-454. [PMID: 27178951 DOI: 10.1016/j.carbpol.2016.04.020] [Citation(s) in RCA: 367] [Impact Index Per Article: 45.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 03/23/2016] [Accepted: 04/06/2016] [Indexed: 02/07/2023]
Abstract
Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.
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Padilha M, Villarreal Morales ML, Vieira ADS, Costa MGM, Saad SMI. A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse. Food Funct 2016; 7:2312-9. [DOI: 10.1039/c5fo01592h] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Advantageous addition of a prebiotic mixture in petit-suisse cheese, improved the probiotic strains survival under gastrointestinal conditions simulated in vitro throughout 28 days of storage.
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Affiliation(s)
- Marina Padilha
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- Brazil
| | | | - Antonio Diogo Silva Vieira
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- Brazil
| | - Mayra Garcia Maia Costa
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- Brazil
| | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- Brazil
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24
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Morais EC, Esmerino EA, Monteiro RA, Pinheiro CM, Nunes CA, Cruz A, Bolini HM. Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map. J Food Sci 2015; 81:S156-64. [DOI: 10.1111/1750-3841.13121] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2015] [Accepted: 09/24/2015] [Indexed: 11/26/2022]
Affiliation(s)
- E. C. Morais
- Dept. of Food and Nutrition, Faculty of Food Engineering; Univ. of Campinas; Campinas SP Brazil
| | - E. A. Esmerino
- Dept. of Food and Nutrition, Faculty of Food Engineering; Univ. of Campinas; Campinas SP Brazil
| | - R. A. Monteiro
- Federal Inst. of Education, Science and Technology of Rio de Janeiro (IFRJ); Food Dept; Rio de Janeiro RJ Brazil
| | - C. M. Pinheiro
- Dept. of Food Science; Federal Univ. of Lavras; Lavras MG Brazil
| | - C. A. Nunes
- Dept. of Food Science; Federal Univ. of Lavras; Lavras MG Brazil
| | - A.G. Cruz
- Federal Inst. of Education, Science and Technology of Rio de Janeiro (IFRJ); Food Dept; Rio de Janeiro RJ Brazil
| | - Helena M.A. Bolini
- Dept. of Food and Nutrition, Faculty of Food Engineering; Univ. of Campinas; Campinas SP Brazil
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25
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The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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27
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Soukoulis C, Fisk ID, Bohn T. Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Compr Rev Food Sci Food Saf 2014; 13:627-655. [DOI: 10.1111/1541-4337.12083] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2014] [Accepted: 04/07/2014] [Indexed: 12/19/2022]
Affiliation(s)
- Christos Soukoulis
- Environment and Agro-biotechnologies Dept; Public Research Centre - Gabriel Lippmann; 41, rue du Brill L-4422 Belvaux Luxembourg
| | - Ian D. Fisk
- Div. of Food Sciences, School of Biosciences, Univ. of Nottingham; Sutton Bonington Campus; Leicestershire Loughborough LE12 5RD UK
| | - Torsten Bohn
- Environment and Agro-biotechnologies Dept; Public Research Centre - Gabriel Lippmann; 41, rue du Brill L-4422 Belvaux Luxembourg
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28
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Buriti FCA, Saad SMI. Chilled milk-based desserts as emerging probiotic and prebiotic products. Crit Rev Food Sci Nutr 2014; 54:139-50. [PMID: 24188264 DOI: 10.1080/10408398.2011.605230] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Nowadays, food companies are endeavoring to differentiate their products through creative segmentation and positioning strategies based on superior functionality and quality. Some kinds of dairy desserts have shown a great market potential, as a function of consumers interested in healthier and functional products with fine taste and mouthfeel. In this context, chilled dairy desserts are emerging as attractive options for the incorporation of probiotic cultures and prebiotic ingredients, as seen in the previous launches from the food industry, as well as in the growing number of scientific studies dealing with this subject published in the last years. The main aspects involved in the development of probiotic and/or prebiotic dairy desserts for storage under refrigerated conditions are presented in this review.
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Affiliation(s)
- Flávia C A Buriti
- a Embrapa Caprinos e Ovinos, Empresa Brasileira de Pesquisa Agropecuária, Estrada Sobral-Groaíras, Km 4, P. O. Box 145, 62011-970 , Sobral , CE , Brazil
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29
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30
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Keshtkaran M, Mohammadifar MA, Asadi GH, Nejad RA, Balaghi S. Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup. J Dairy Sci 2013; 96:4794-803. [DOI: 10.3168/jds.2012-5942] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2012] [Accepted: 11/29/2012] [Indexed: 11/19/2022]
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31
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Tárrega A, Salvador A, Meyer M, Feuillère N, Ibarra A, Roller M, Terroba D, Madera C, Iglesias J, Echevarría J, Fiszman S. Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage. J Dairy Sci 2012; 95:4246-55. [DOI: 10.3168/jds.2012-5341] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2012] [Accepted: 04/13/2012] [Indexed: 11/19/2022]
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32
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Ferraz JL, Cruz AG, Cadena RS, Freitas MQ, Pinto UM, Carvalho CC, Faria JAF, Bolini HMA. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels. J Food Sci 2012; 77:S24-8. [PMID: 22260128 DOI: 10.1111/j.1750-3841.2011.02508.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.
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Affiliation(s)
- Juliana L Ferraz
- Faculdade de Tecnologia Termomecânica, Curso de Tecnologia de Alimentos, São Bernardo do Campo-São Paulo, Brasil
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33
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Keenan DF, Brunton NP, Gormley TR, Butler F. Quality and sensory acceptability of a chilled functional apple ready-dessert. FOOD SCI TECHNOL INT 2012; 18:167-77. [PMID: 22407955 DOI: 10.1177/1082013211415087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An apple and dairy based ready-dessert with an added prebiotic was stored and chill temperatures and number of quality attributes were monitored during chill (4 °C) storage for 30 days. All ready-desserts were thermally processed by sous vide (P (90) > 10 min). The stability of the dairy component in ready-desserts was monitored by measuring volatile free fatty acids. Changes in these components were more evident in prebiotic-enriched samples compared to controls. However, no significant differences were observed over storage in control and prebiotic-enriched ready-desserts. This was supported by sensory analysis that showed no significant changes over storage in control or prebiotic-enriched samples. Of the other quality parameters, the addition of prebiotic inclusions resulted in lower L and b values and dry matter (p < 0.05), while increasing (p < 0.05) soluble solids content compared to control samples. Fluctuations in some of the quality parameters were also observed over storage. Rheological characteristics, i.e. flow behaviour (n), consistency index (K), storage (G'), loss (G″) and complex (G*) moduli were unaffected by prebiotic inclusion. However, storage affected the rheological characteristics of ready-desserts. A decrease (p < 0.05) in flow behaviour (n) led to concomitant increases in consistency index (K) and complex modulus (G*) values in control samples.
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Affiliation(s)
- D F Keenan
- Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.
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BAYARRI SARA, MARTÍ MAR, CARBONELL INMACULADA, COSTELL ELVIRA. IDENTIFYING DRIVERS OF LIKING FOR COMMERCIAL SPREADABLE CHEESES WITH DIFFERENT FAT CONTENT. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00362.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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36
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Arancibia C, Jublot L, Costell E, Bayarri S. Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.04.049] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Keenan DF, Brunton N, Butler F, Wouters R, Gormley R. Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.04.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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38
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Tárrega A, Torres J, Costell E. Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.12.028] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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39
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Arcia P, Costell E, Tárrega A. Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology. J Dairy Sci 2011; 94:2192-200. [DOI: 10.3168/jds.2010-3873] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2010] [Accepted: 01/14/2011] [Indexed: 11/19/2022]
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40
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Arancibia C, Costell E, Bayarri S. Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception. J Dairy Sci 2011; 94:2245-58. [DOI: 10.3168/jds.2010-3989] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2010] [Accepted: 01/12/2011] [Indexed: 11/19/2022]
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41
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MEYER D, VERMULST J, TROMP R, DE HOOG E. THE EFFECT OF INULIN ON TRIBOLOGY AND SENSORY PROFILES OF SKIMMED MILK. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00298.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Bayarri S, Carbonell I, Barrios E, Costell E. Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.09.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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BAYARRI SARA, GONZÁLEZ-TOMÁS LUIS, HERNANDO ISABEL, LLUCH MANGELES, COSTELL ELVIRA. TEXTURE PERCEIVED ON INULIN-ENRICHED LOW-FAT SEMISOLID DAIRY DESSERTS. RHEOLOGICAL AND STRUCTURAL BASIS. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2010.00280.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Rößle C, Brunton N, Gormley RT, Wouters R, Butler F. Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples. J Food Sci 2010; 76:H19-29. [DOI: 10.1111/j.1750-3841.2010.01902.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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45
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46
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Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, Panfili G. Production of functional probiotic, prebiotic, and synbiotic ice creams. J Dairy Sci 2010; 93:4555-64. [DOI: 10.3168/jds.2010-3355] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2010] [Accepted: 06/06/2010] [Indexed: 12/18/2022]
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47
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Cruz AG, Cadena RS, Walter EH, Mortazavian AM, Granato D, Faria JA, Bolini HM. Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development. Compr Rev Food Sci Food Saf 2010; 9:358-373. [DOI: 10.1111/j.1541-4337.2010.00115.x] [Citation(s) in RCA: 135] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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48
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Bayarri S, Chuliá I, Costell E. Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2010.02.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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49
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Tárrega A, Rocafull A, Costell E. Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.10.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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