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Prayitno CP, Wijaya A, Pratama F, Yanuriati A. Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.1.21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life. It can be done by replacing the egg yolk to octenyl succinic anhydride (OSA)-corn starch and then forming it as a premixed block using a binding agent. The research objective was to obtain technology for low-fat mayonnaise making by OSA-cornstarch and corn starch addition but still acceptable by consumers based on its physicochemical and sensory characteristics. The low fat premixed mayonnaise was made by mixing the egg yolks and/or OSA-corn starch, corn starch, mustard, sugar, salt, and xanthan gum. A completely randomized research design was used with three levels of OSA-corn starch (0, 25, and 50%) to replace egg yolk and its combination with corn starch as a binder agent at 43 and 50%. The parameters analyzed on the premixed mayonnaise blocks included moisture and fat content, water absorption index, and water solubility. In contrast, parameters for constituted mayonnaise were moisture content, viscosity, and hedonic sensory analysis by 25 semi-trained panelists. The constituting step of the mayonnaise was the further addition of water, oil, and lime juice before serving. The data were analyzed with ANOVA. The results showed that OSA-corn starch and corn starch addition could reduce the fat content of premixed mayonnaise by 41.7% which was obtained from 50% OSA-corn starch and addition of 43% corn starch. The resulted mayonnaise was slightly liked by the semi-trained panelists (scored 3).
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Dong L, Qiu C, Wei F, Yu Z, Zhang Y, Wang S. The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction. Front Nutr 2022; 9:825365. [PMID: 35284448 PMCID: PMC8914164 DOI: 10.3389/fnut.2022.825365] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/27/2022] [Indexed: 11/13/2022] Open
Abstract
To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that the content of acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and 3-deoxyglucosone increased linearly with the extension of microwave time (2, 2.5, and 3 min) and microwave power (440, 480, and 520 W). There was a significant correlation between the four TPHs. 3-Deoxyglucosone may directly or indirectly participate in the formation of the other three TPHs. The relationship between TPH levels with some heat-induced sensory characteristics was analyzed. The correlation between the sensory characteristics and the content of TPHs is L* > a* > hardness > Water activity (AW). The correlation coefficients between L* value and the four TPHs are −0.950, −0.891, −0.803, and −0.985. Furthermore, the content of TPHs produced by traditional baking and microwave baking under the same texture level was compared. Compared with traditional baking (190°C, 7 min), microwave baking at 440 W for 3 min successfully decrease methylglyoxal, 3-Deoxyglucosone, acrylamide, and 5-hydroxymethylfurfural content by 60.75, 30.19, 30.87, and 61.28%, respectively. Traditionally baked biscuits, which had a more obvious color, as characterized by lower L* value, larger a* and b* values, are more susceptible to the formation of TPHs. Therefore, microwave baking can reduce the generation of TPHs.
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Boukid F, Carini E, Curti E, Diantom A, Corte R, Vittadini E. Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fatma Boukid
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
| | - Eleonora Carini
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
| | - Elena Curti
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
| | - Agoura Diantom
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
| | - Roberto Corte
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
| | - Elena Vittadini
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/a Parma 43124 Italy
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Shi C, Huang Q, Zhang R, Liang X, Wang F, Liu Z, Liu M, Hu H, Yin Y. Preparation and catalytic behavior of antioxidant cassava starch with selenium active sites and hydrophobic microenvironments. RSC Adv 2021; 11:39758-39767. [PMID: 35494106 PMCID: PMC9044535 DOI: 10.1039/d1ra06832f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Accepted: 11/24/2021] [Indexed: 11/21/2022] Open
Abstract
The preparation of antioxidant starch with the activity of glutathione peroxidase (GPx) for scavenging free radicals can not only enrich the types of modified starch but also alternate native GPx to overcome its drawbacks.
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Affiliation(s)
- Cheng Shi
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Qiugang Huang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Ruirui Zhang
- Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, College of Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Xingtang Liang
- Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, College of Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Feng Wang
- Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, College of Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Zijie Liu
- Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, College of Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Min Liu
- Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, College of Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Huayu Hu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Yanzhen Yin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
- Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, College of Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China
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Paciulli M, Littardi P, Carini E, Paradiso VM, Castellino M, Chiavaro E. Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109888] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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6
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Milićević N, Sakač M, Hadnađev M, Škrobot D, Šarić B, Hadnađev TD, Jovanov P, Pezo L. Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103056] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Boulhaia I, HadjSadok A, Moulai-Mostefa N, Aouabed A. Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractEffects of addition of octenyl succinate anhydride (OSA) starch on the structural, rheological and thermo-rheological properties of aqueous solutions of 0.5 (w/v %) xanthan gum were evaluated. Analysis by dynamic light scattering revealed the absence of complex formation in the mixed solution. However, it was noticed that an increase in the concentration of OSA starch (COSA) leads simultaneously to an increase of the number of micelles and their self-assembly within the network formed by the xanthan macromolecules. This same mechanism was observed during the evaluation of the rheological properties. For systems containing 0.5 (w/v %) of xanthan and for which COSA ≤ 4 (w/v %), a thermoreversible behavior was found similar to that of xanthan in solution. Furthermore, for COSA ≥ 5 (w/v %), the rheological behavior remained indifferent to the increase in temperature but, scored a spectacular rise in storage modulus when the cooling temperature begins near 70 °C.
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Affiliation(s)
- Imene Boulhaia
- LME, University of Medea, Ain D’Heb, 26001 Medea, Algeria
- LAFPC, University of Blida 1, Route de Soumaa, 09000 Blida, Algeria
| | | | | | - Ali Aouabed
- LAFPC, University of Blida 1, Route de Soumaa, 09000 Blida, Algeria
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Huang Z, Brennan CS, Zheng H, Mohan MS, Stipkovits L, Liu W, Kulasiri D, Guan W, Zhao H, Liu J. The effects of fungal lipase-treated milk lipids on bread making. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109455] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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9
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Palavecino PM, Penci MC, Ribotta PD. Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02381-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Huang Z, Stipkovits L, Zheng H, Serventi L, Brennan CS. Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods 2019; 8:E383. [PMID: 31480707 PMCID: PMC6769948 DOI: 10.3390/foods8090383] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 08/17/2019] [Accepted: 08/21/2019] [Indexed: 02/06/2023] Open
Abstract
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.
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Affiliation(s)
- Zhiguang Huang
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
- Riddet Research Institute, Palmerston North 4442, New Zealand
| | - Letitia Stipkovits
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Haotian Zheng
- Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
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Sadowska-Rociek A, Cieślik E. Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:216-222. [PMID: 30838503 PMCID: PMC6525143 DOI: 10.1007/s11130-019-00723-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Shortbread biscuits have become one of the most desirable snacks in all population groups but due to its high fat content it is searching for new solutions of fat reduction such as the use of carbohydrate-based fat mimetics. However, the thermal processing of food containing lipids in the presence of certain carbohydrates can contribute to the formation of toxic compounds or alter its levels. Therefore, the aim of the study was to evaluate the use of inulin and pectin gels as partial fat replacers (10-40%) in classical shortbread biscuits in a view of the changes of 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE) levels after baking, and also after a two-months storage. The experiment showed that the amount of inulin gel higher than 10% promoted the endogenous formation of 3-MCPDE probably due to the higher amount of Maillard products formed in the biscuits, but after two months the levels decreased and were comparable with those transferred from shortening. Pectin did not demonstrate such phenomenon, owing to the presence of bound water in gel. Glycidyl esters were partially decomposed during baking and also during storage, particularly in the samples with the addition of pectin gel, which presumably caused by low stability of GE under acidic conditions resulting from the occurrence of galacturonic acid in pectin.
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Affiliation(s)
- Anna Sadowska-Rociek
- Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149, Krakow, Poland.
| | - Ewa Cieślik
- Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149, Krakow, Poland
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12
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Punia S, Siroha AK, Sandhu KS, Kaur M. Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer. Int J Biol Macromol 2019; 128:230-236. [PMID: 30684577 DOI: 10.1016/j.ijbiomac.2019.01.107] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 01/11/2019] [Accepted: 01/22/2019] [Indexed: 01/03/2023]
Abstract
This research investigated the effectiveness of heat treated (120 °C for 1, 2, 3 h) OSA modified mungbean starches, as fat replacers in cake. Physicochemical, pasting, rheological properties of the modified starch and textural and sensorial attributes of cakes incorporated with OSA modified mungbean starch at 10, 20, 30 and 40% were evaluated. The pasting viscosity of the OSA modified mungbean starches was found to be higher when compared with native starch. Magnitude of G' and G″ was slightly increased with the increase of frequency. Modified starches showed lesser values for Peak G' as compared to native counterpart starch while reverse was observed for G″ value during heating. The cakes containing OSA modified mungbean starch a higher specific volume. The study concluded that cakes prepared from 30% OSA-MS possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score.
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Affiliation(s)
- Sneh Punia
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
| | - Anil Kumar Siroha
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India; Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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Ezzeroug K, Moulai-Mostefa N, Hadjsadok A. Rheology, dynamic light scattering and physicochemical characterization of octenyl succinic anhydride (OSA) modified starch in aqueous solution. Journal of Food Science and Technology 2018; 55:4485-4491. [PMID: 30333645 DOI: 10.1007/s13197-018-3377-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2018] [Accepted: 08/07/2018] [Indexed: 11/26/2022]
Abstract
Physicochemical and rheological properties of hydrophobically modified starch by octenyl succinic anhydride (OSA) have been evaluated in order to investigate the effects of concentration and temperature on its aggregation phenomenon in an aqueous solution. The analysis of particle size distribution showed the existence of two modes of aggregation by intramolecular bonds, whereas beyond the critical aggregation concentration a second population appears which seems to be induced by the intermolecular interactions. From the rheological analysis of OSA starch solutions, three behaviour classes were observed. The first class presents a non-Newtonian shear-thinning behavior characterized by two Newtonian regions. The second class exhibits a gel like behavior due to the entanglement of the macromolecular chains by intermolecular bonds, where its destructuring makes it possible to find the first morphology of the aggregated macromolecules. The third class exhibits a liquid behavior in a concentrated domain due to the phase separation between the modified and unmodified parts. Otherwise, the thermo-rheological analysis demonstrated indeed the presence of a thermosensitive behavior in tangled solutions of OSA starch.
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Affiliation(s)
| | - Nadji Moulai-Mostefa
- LME, Université de Medea, Ain D'Heb, 26001 Medea, Algeria
- 2LAFPC, Université de Blida 1, Route de Soumaa, 09000 Blida, Algeria
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Altuna L, Herrera ML, Foresti ML. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.032] [Citation(s) in RCA: 130] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Evaluation of starch propionate as emulsion stabiliser in comparison with octenylsuccinate starch. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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16
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Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images. Journal of Food Science and Technology 2018; 55:1234-1243. [PMID: 29606738 DOI: 10.1007/s13197-017-3008-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2017] [Accepted: 12/18/2017] [Indexed: 10/18/2022]
Abstract
The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.
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Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Yalcin S. Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2017. [DOI: 10.21448/ijsm.375105] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Huber R, Schoenlechner R. Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water. Food Sci Nutr 2017; 5:513-520. [PMID: 28572936 PMCID: PMC5448353 DOI: 10.1002/fsn3.425] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 08/09/2016] [Accepted: 08/16/2016] [Indexed: 11/05/2022] Open
Abstract
Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water). Within the different types of fats, solid fats with high amount of short-chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Between the two water sources, effects were small.
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Affiliation(s)
- Regina Huber
- Department of Food Sciences and Technology University of Natural Resources and Life Sciences Vienna Austria
| | - Regine Schoenlechner
- Department of Food Sciences and Technology University of Natural Resources and Life Sciences Vienna Austria
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Aquino JDS, Vasconcelos MHDA, Pessoa DCNDP, Soares JKB, Prado JPDS, Mascarenhas RDJ, Magnani M, Stamford TLM. Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats. Food Funct 2016; 7:4442-4450. [PMID: 27713990 DOI: 10.1039/c6fo00770h] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The oil extracted from Mauritia flexuosa (buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids. This study evaluated the retinol status, blood glucose levels, lipid profiles, food efficiency rates (FERs), food conversion rates (FCRs) and murine anthropometric parameters of Wistar rats fed cookies made with buriti oil (BOC). The content of β-carotene and monounsaturated fatty acids in the cookies was enhanced (p < 0.05) using buriti oil. Rats fed BOC showed an increase (p < 0.05) in serum and hepatic retinol levels compared to rats fed cookies made with soy oil (SOC - control). Rats fed BOC showed lower (p < 0.05) total and LDL cholesterol than the control; however, no changes in blood glucose levels or murine anthropometric parameters were observed. Serum retinol contents showed a strong correlation (r > 0.8) with hepatic retinol, and both groups of rats showed moderate correlations (r > 0.6 < 0.5) with FERs, FCRs and weight gain. Taken together, these results indicated that buriti is an alternative to increase vitamin A in baked goods, particularly in cookies. Intake of BOC improves lipid profiles and retinol status without affecting blood glucose in young rats.
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Affiliation(s)
- Jailane de Souza Aquino
- Departamento de Nutrição/CCS, Universidade Federal da Paraíba, Campus I, s/n, Castelo Branco, 58051-900, João Pessoa, PB, Brasil
| | | | | | - Juliana Késsia Barbosa Soares
- Departamento de Nutrição/CES, Universidade Federal de Campina Grande, Olho d'agua da Bica, s/n, 58175-000, Cuité-PB, Brasil
| | - João Paulo de Sousa Prado
- Departamento de Tecnologia de Alimentos/CTDR, Universidade Federal da Paraíba, Campus V, Avenida dos Escoteiros, s/no, Mangabeira VII, Distrito Industrial de Mangabeira, CEP 58055-000, João Pessoa, PB, Brasil
| | - Robson de Jesus Mascarenhas
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Campus Petrolina, BR 407, km 08, Jd, São Paulo, 56314-520, Petrolina, PE, Brasil
| | - Marciane Magnani
- Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, Campus I, s/n, Castelo Branco, 58051-970, João Pessoa, PB, Brasil.
| | - Tânia Lúcia Montenegro Stamford
- Departamento de Nutrição/CCS, Universidade Federal de Pernambuco, Campus Recife, s/n, Cidade Universitária, 50670-901, Recife, PE, Brasil
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