1
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Yegin S, Altinel B, Tuluk K. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics. J Food Sci 2024; 89:2645-2658. [PMID: 38563094 DOI: 10.1111/1750-3841.17054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/01/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024]
Abstract
Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber-based fractions. Their applications in gluten-free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y-2311-1 was utilized in a mulberry and rice flours-based gluten-free cookie formulation for the first time. Effects of various xylanase concentrations on gluten-free dough rheology and cookie characteristics were elucidated. Only rice flour-based cookie and only wheat flour-based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration-dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten-free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration-dependent manner for all cookie types. Hardness values of both types of gluten-free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours-based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.
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Affiliation(s)
- Sirma Yegin
- Department of Food Engineering, Engineering Faculty, Ege University, Izmir, Turkey
| | - Burak Altinel
- Department of Food Engineering, Engineering Faculty, Ege University, Izmir, Turkey
| | - Kubra Tuluk
- Graduate School of Natural and Applied Sciences, Ege University, Izmir, Turkey
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2
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Ali SM, Siddique Y, Mehnaz S, Sadiq MB. Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch. Heliyon 2023; 9:e19581. [PMID: 37809979 PMCID: PMC10558832 DOI: 10.1016/j.heliyon.2023.e19581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
Potatoes are among the leading staple crops due to nutritional value and high demand. The undersized and damaged potatoes are considered low grade and mainly dumped as a waste or used in animal feed. The study aimed to extract starch from low grade potatoes, its modification to improve the starch properties and formulation of gluten free cookies using modified starch (MS). The starch was extracted from low-grade potatoes of three varieties known as Asterix, Kruda and Mosaic, using the water steeping method. The native starch (NS) was modified using lintnerization and repetitive autoclaving. MS contains high amylose content which is associated with health benefits. NS and MS were characterized for amylose content, color attributes, granular morphology, water solubility index (WSI), water absorption index (WAI), thermogravimetric analysis (TGA) and Fourier transform infrared spectrometer (FTIR) analysis. Gluten-free cookies were formulated by adding potato NS and MS. The cookies were characterized by sensory evaluation, proximate and textural analysis. The starch yield extracted from three different varieties of potatoes i.e. Asterix, Kruda, Mosaic was 11.53%, 11.32% and 11.24%, respectively. The amylose content of potato starch was significantly (p < 0.05) increased for all varieties (33.61-37.74%) after modification of NS, which was in the range of 25.71-26.60% for different potato varieties. The granules of MS were observed as amorphous structures in comparison to NS granules with smooth surfaces. The addition of MS significantly (p < 0.05) decreased the hardness of the cookies in comparison to NS. Overall, no significant difference was observed in the sensory attributes of control, NS and MS containing cookies. Therefore, in comparison to other dietary fibers, MS can be used as a functional ingredient in food products without compromising the texture and sensory attributes.
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Affiliation(s)
- Syed Mueez Ali
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Yumna Siddique
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Samina Mehnaz
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Muhammad Bilal Sadiq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
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3
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Sahin AW, Atzler JJ, Crofton E, Gallagher E, Zannini E, Walter J, Arendt EK. Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food Funct 2023; 14:7082-7095. [PMID: 37455535 DOI: 10.1039/d3fo00830d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023]
Abstract
Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are carbohydrates which can cause symptoms of irritable bowel syndrome (IBS). Cereal-based products are high in FODMAPs, as they are part of the carbohydrate fraction in flour. Low-FODMAP products are starch-based which leads to a low dietary fibre content. Hence, the fortification with dietary fibre ingredients low in FODMAPs is essential. This study reveals the impact of three different fibre ingredients, resistant starch, cellulose, and arabinoxylan, and their interactions with each other in a low-FODMAP biscuit model system using response surface methodology. All fibre ingredients have an affinity to water which was further increased by their coexistence in the model system. Fibersym RW affected the biscuit hardness by its morphology and potential to recrystallise leading to a maximum inclusion level of 40%. VITACEL L 600-30 also increased biscuit hardness due to its plasticising character leading to a maximum inclusion of 20%. AgriFiber BFG mainly impacted the colour of the product restricting its inclusion to 2.3%. Additionally, it reduced the degree of starch digestibility of the biscuit by the formation of a film imbedding the starch granules and reducing enzyme attack. This research provides an in-depth insight into the integration potential of these fibre ingredients into a low-FODMAP biscuit, their interactions within the system and inclusion levels which allow their coexistence.
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Affiliation(s)
- Aylin W Sahin
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
| | - Jonas J Atzler
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
| | - Emily Crofton
- Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland.
| | - Eimear Gallagher
- Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland.
| | - Emanuele Zannini
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
- Department of Environmental Biology, "Sapienza" University of Rome, Italy.
| | - Jens Walter
- APC Microbiome Ireland, Cork, Ireland
- School of Microbiology and Department of Medicine, University College Cork, Ireland
| | - Elke K Arendt
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland
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4
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Talens C, Garcia-Fontanals L, Fabregat P, Ibargüen M. Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits. Foods 2023; 12:foods12050952. [PMID: 36900468 PMCID: PMC10000554 DOI: 10.3390/foods12050952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/17/2023] [Accepted: 02/18/2023] [Indexed: 03/12/2023] Open
Abstract
"Hidden hunger", the deficiency of important mineral micronutrients, affects more than 2 billion people globally. Adolescence is unquestionably a period of nutritional risk, given the high nutritional requirements for growth and development, erratic or capricious diets and the increased consumption of snacks. This study applied the rational food design approach to obtain micronutrient-dense biscuits by combining chickpea and rice flours to achieve an optimal nutritional profile, crunchy texture and appealing flavour. The perception of 33 adolescents regarding the suitability of such biscuits as a mid-morning snack was examined. Four biscuits were formulated, with different ratios of chickpea and rice flours (CF:RF): G100:0, G75:25, G50:50 and G25:75. Nutritional content, baking loss, acoustic-texture and sensory analyses were carried out. On average, the mineral content of biscuits with the CF:RF ratio of 100:0 doubled compared with the 25:75 formula. The dietary reference values for iron, potassium and zinc reached 100% in the biscuits with CF:RF ratios of 50:50, 75:25 and 100:0, respectively. The analysis of mechanical properties revealed that samples G100:0 and G75:25 were harder than the others. Sample G100:0 showed the highest sound pressure level (Smax). Sensory analysis showed that increasing the proportion of CF in the formulation augments the grittiness, hardness, chewiness and crunchiness. Most of the adolescents (72.7%) were habitual snack consumers; 52% awarded scores ≥ 6 (out of 9) to biscuit G50:50 for its overall quality, 24% described its flavour as "biscuit" and 12% as "nutty". However, 55% of the participants could not pinpoint any dominant flavour. In conclusion, it is possible to design nutrient-dense snacks that meet the micronutrient requirements and sensory expectations of adolescents by combining flours naturally rich in micronutrients.
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Affiliation(s)
- Clara Talens
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain
- Correspondence:
| | - Laura Garcia-Fontanals
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon University, 20009 Donostia–San Sebastián, Spain
| | - Paula Fabregat
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon University, 20009 Donostia–San Sebastián, Spain
| | - Mónica Ibargüen
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain
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5
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Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch. Foods 2023; 12:foods12020327. [PMID: 36673419 PMCID: PMC9857741 DOI: 10.3390/foods12020327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/15/2022] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “high in fibre”, the dietary fiber content being > 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p < 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p < 0.05) as the level of DWRS increased, with a reduction of >20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples’ cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was > 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe.
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6
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Babu AS, Mohan RJ. Valorisation of resistant starch from foxtail millet for the development of gluten-free cereal bars and their quality evaluation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01745-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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7
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Darniadi S, Luna P, Juniawati, Sunarmani, Widowati S. Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-free biscuits made from rice grits flour (RGF).The physicochemical, nutritional, and sensory properties of the products were also evaluated. Rice grits used were from the Inpari 32 and Inpari IR Nutri Zinc types. Results showed that incorporating RGF into biscuit ingredients showed a lot of potential since RGF retained its nutritional value, especially vitamin A and microminerals such as zinc and iron, as well as protein (8.4 - 9.6%), which are all needed to prevent stunting. The Inpari IR Nutri Zinc flour had less amylose (21.12%) and smaller particles than the Inpari 32 flour (amylose: 23.42%) and commercial flour, which resulted in lower hardness level and lower final viscosity. Vitamin A content of biscuits produced from the Inpari IR Nutri Zinc was lower (367 IU/100 g) as compared to the Inpari 32 (412 IU/100 g). The amounts of zinc in the final product were 15 and 12 ppm for the Inpari IR Nutri Zinc and Inpari 32, respectively. Both the Inpari IR Nutri Zinc (19 ppm) and Inpari 32 (73 ppm), which were RGF biscuits, had less iron than commercial biscuit (119 ppm). There were no significant differences among biscuit products in terms of sensory analysis.
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8
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Bilgic H, Sensoy I. Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Talens C, Rios Y, Alvarez-Sabatel S, Ibargüen M, Rodríguez R. Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:271-278. [PMID: 35624194 DOI: 10.1007/s11130-022-00972-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/09/2022] [Indexed: 06/15/2023]
Abstract
Circular use of resources implies developing mild processes to transform food by-products into value-added products, without using organic solvents or extensive washing and drying steps. Refined ingredients are commonly used in gluten-free bakery resulting in high levels of saturated fatty acids and sugars as well as a lack of essential nutrients like dietary fibres. The objective of this study was (i) to compare the nutritional composition and the water retention capacity (WRC) of an upcycled orange fibre dried by hot air combined with microwave (HAD+MW) and a commercial orange fibre obtained by different methods (COM), and (ii) to compare the nutritional, texture and sensory profile of gluten-free biscuits formulated with HAD+MW and with COM fibres. The total dietary fibre content (72.0 ± 3.0%) and WRC (21.1 ± 2.7 gwater/ g) of HAD+MW fibre did not differ from the nutritional composition of the control orange fibre (COM). However, for HAD+MW fibre, protein (+2.34 fold), fat (-4.75 fold), ash (-2.31 fold), sugars (-1.42 fold) and moisture content (+11.5 fold) was different from COM. Instrumental texture analysis showed that biscuits with HAD+MW fiber resulted in less hardness (26%) than those with COM fiber. However, this difference was not perceived by panellists (p > 0.05). Exterior colour, cereal, vanilla and citrus aroma-flavour, and granularity were slightly more intense in HAD+MW biscuits but still similar to the commercial control fiber. Thus, the HAD+MW drying method can be used for upcycling orange by-products, obtaining less refined and more nutritious and sustainable ingredients for fiber-enrichment of gluten-free biscuits.
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Affiliation(s)
- Clara Talens
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain.
| | - Yolanda Rios
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
| | - Saioa Alvarez-Sabatel
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
| | - Mónica Ibargüen
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
| | - Raquel Rodríguez
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
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10
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Falsafi SR, Maghsoudlou Y, Aalami M, Jafari SM, Raeisi M, Nishinari K, Rostamabadi H. Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study. Food Chem 2022; 393:133376. [PMID: 35661608 DOI: 10.1016/j.foodchem.2022.133376] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/30/2022] [Accepted: 05/30/2022] [Indexed: 11/04/2022]
Abstract
This research aimed to develop a healthy cookie formulation containing different types of resistant starch, through the application of TOPSIS approach, as a potent feature of MCDM methodologies. Physicochemical investigations reveled that a harder, denser and less sticky dough was produced by the addition of both types of RS. The baking of these doughs resulted in the production of crumblier cookies of less spread ratio, lower porous crumb and whiter surface/crumb. Moreover, in-vitro digestibility of the cookies demonstrated that the baking process can adversely reduce the resistance of RS4 to the enzymolysis reactions. This phenomenon was further corroborated by in-vivo studies where the RS4 enriched cookies were less capable in reducing the postprandial blood glucose. TOPSIS, through successful solving of the multiple criteria decision 9 (alternatives) × 15 (evaluated attributes) matrix suggested that the cookie containing 15% RS is the best alternative in all aspects, possessing acceptable physicochemical/organoleptic attributes, and in-vivo/in-vitro dietary fiber.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mehran Aalami
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Mojtaba Raeisi
- Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran; Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
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11
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Effect of Green Tea Powder on Physicochemical Properties and Glycemic Potential of Sponge Cake. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1065710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Green tea powder (GTP) is rich in polyphenolic compounds, most particularly catechins. The effects of partial replacement of flour with GTP (10, 20, and 30%) on physicochemical properties, glycemic potential, and sensory attributes were investigated. Results showed a significant reduction in the moisture content, volume, and porosity of sample cakes with the increase in the GTP levels (
). The utilization of GTP led to a harder texture and also darker color of sponge cake. The study showed that sponge cakes with good sensory attributes can be produced by the replacement of flour with 10% of GTP. Moreover, the glycemic potential and free radical scavenging activity of sample cakes improved as the GTP replacement increased (
). GTP at 10% replacement level is recommended as it is very effective in improving the antioxidant properties, sensory attributes, and also glycemic potential.
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12
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Walsh SK, Lucey A, Walter J, Zannini E, Arendt EK. Resistant starch-An accessible fiber ingredient acceptable to the Western palate. Compr Rev Food Sci Food Saf 2022; 21:2930-2955. [PMID: 35478262 DOI: 10.1111/1541-4337.12955] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 03/10/2022] [Accepted: 03/15/2022] [Indexed: 12/14/2022]
Abstract
Dietary fiber intakes in Western societies are concerningly low and do not reflect global recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a fermentable dietary fiber that has attracted research interest. As an isolated ingredient, its fine particle size, relatively bland flavor, and white appearance may offer an appealing fiber source to the Western palate, accustomed to highly refined, processed grains. This review aims to provide a comprehensive insight into the current knowledge (classification, production methods, and characterization methods), health benefits, applications, and acceptability of RS. It further discusses the present market for commercially available RS ingredients and products containing ingredients high in RS. The literature currently highlights beneficial effects for dietary RS supplementation with respect to glucose metabolism, satiety, blood lipid profiles, and colonic health. An exploration of the market for commercial RS ingredients indicates a diverse range of products (from isolated RS2, RS3, and RS4) with numerous potential applications as partial or whole substitutes for traditional flour sources. They may increase the nutritional profile of a food product (e.g., by increasing the fiber content and lowering energy values) without significantly compromising its sensory and functional properties. Incorporating RS ingredients into staple food products (such as bread, pasta, and sweet baked goods) may thus offer an array of nutritional benefits to the consumer and a highly accessible functional ingredient to be greater exploited by the food industry.
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Affiliation(s)
- Sarah Kate Walsh
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alice Lucey
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jens Walter
- APC Microbiome Institute, Cork, Ireland.,School of Microbiology and Department of Medicine, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.,APC Microbiome Institute, Cork, Ireland
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13
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Lin S. Dietary fiber in bakery products: Source, processing, and function. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:37-100. [PMID: 35595397 DOI: 10.1016/bs.afnr.2021.12.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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14
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Liu L, Yang T, Yang J, Zhou Q, Wang X, Cai J, Huang M, Dai T, Cao W, Jiang D. Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit. FRONTIERS IN PLANT SCIENCE 2022; 13:829229. [PMID: 35419013 PMCID: PMC8996254 DOI: 10.3389/fpls.2022.829229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 02/22/2022] [Indexed: 06/01/2023]
Abstract
Starch plays an important role in food industry. In this study, three wheat cultivars with different protein contents were used to investigate the different ratios of starch addition on starch pasting properties, starch thermal performance, dough rheology, biscuit quality, and their relationships. Results showed that with the increase in starch content, gluten, protein and glutenin macropolymer (GMP), lactic acid solvent retention capacity (SRC), sucrose SRC, and onset temperature (To) decreased, while most pasting parameters and gelatinization enthalpy (ΔH) increased. Viscosity parameters were significantly negatively correlated with dough stability time, farinograph quality number (FQN), and sucrose SRC. Biscuit quality was improved by starch addition, indicated by lower thickness and hardness, higher diameter, spread ratio, and sensory score. Viscosity parameters were positively correlated to diameter, spread ratio, and sensory score of biscuit, while negatively correlated to hardness and thickness of biscuit. Image analysis showed that the crumbs of biscuit were improved as shown by bigger pores in the bottom side. The results provide useful information for the clarification of the role of starch in determining biscuit quality and the inter-relationships of flour, dough, and biscuit.
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15
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Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01348-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Nguyen SN, Drawbridge P, Beta T. Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Si Nhat Nguyen
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Pamela Drawbridge
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Trust Beta
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
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17
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Ghnimi H, Ennouri M, Chèné C, Karoui R. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Crit Rev Food Sci Nutr 2021:1-24. [PMID: 34875937 DOI: 10.1080/10408398.2021.2012124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.
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Affiliation(s)
- Hayet Ghnimi
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France.,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia.,National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia
| | - Christine Chèné
- Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France
| | - Romdhane Karoui
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France
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18
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Saeed SMG, Ayesha R, Ali SA, Ali R, Ahmed R. Lotus root (
Nelumbo nucifera Gaertn
) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Rida Ayesha
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Syed Arsalan Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Rashida Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
- Department of Food Science & Technology Jinnah Women University Karachi Pakistan
- English Biscuit Manufacturers (Pvt.) Limited Korangi Industrial Area Karachi Pakistan
| | - Rahil Ahmed
- English Biscuit Manufacturers (Pvt.) Limited Korangi Industrial Area Karachi Pakistan
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19
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da Quinta N, Alvarez-Sabatel S, Martinez de Marañón I, Alfaro B. Children's acceptability profiles for biscuits with different fibre content. J Texture Stud 2021; 53:41-51. [PMID: 34716919 DOI: 10.1111/jtxs.12642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 10/12/2021] [Accepted: 10/24/2021] [Indexed: 11/30/2022]
Abstract
Due to the widespread rejection by children of products with high-fibre content, new approaches to meet the dietary recommendations on fibre intake are necessary. To understand which sensory properties influence this rejection, children's acceptability was examined in high-fibre biscuits and drivers of liking were identified. One hundred and ten Spanish children (6-12 years old) evaluated the overall liking of eight commercial biscuits with variable fibre content and stated their preference. To study the drivers of liking, the samples were characterised through a quantitative descriptive analysis, the determination of the moisture and water activity as well as the instrumental evaluation of texture with a texture analyser. It was suggested that the addition of fibre in biscuits reduced children's liking ratings. High-fibre samples were sensory and instrumentally described as harder, crispier and more chewing than the samples with medium and low fibre content. The main sensory driver of liking identified in this study was the soft texture. Despite their hard texture, high- and medium-fibre samples were chosen as the preferred ones for 14% of the children that participated when they included chocolate taste. Drivers of disliking identified in this study were related to the addition of fruit as a filling or as dehydrated pieces. This knowledge about children's acceptability of high-fibre products might be of interest for the food industry with the aim of developing well-accepted products that supply nutritional deficiencies associated with the fibre intake.
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Affiliation(s)
- Noelia da Quinta
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, Derio, Spain.,Faculty of Pharmacy, University of the Basque Country (UPV/EHU). Paseo de la Universidad 7, Vitoria-Gasteiz, Spain
| | - Saioa Alvarez-Sabatel
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, Derio, Spain
| | - Iñigo Martinez de Marañón
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, Derio, Spain
| | - Begoña Alfaro
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, Derio, Spain
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20
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Zhang Z, Bao J. Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Zhongwei Zhang
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
| | - Jinsong Bao
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
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21
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Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour. Antioxidants (Basel) 2021; 10:antiox10071122. [PMID: 34356355 PMCID: PMC8301197 DOI: 10.3390/antiox10071122] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 02/06/2023] Open
Abstract
Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.
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22
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Cervini M, Gruppi A, Bassani A, Spigno G, Giuberti G. Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations. Foods 2021; 10:foods10050908. [PMID: 33919201 PMCID: PMC8143101 DOI: 10.3390/foods10050908] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/19/2021] [Accepted: 04/20/2021] [Indexed: 12/12/2022] Open
Abstract
Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.
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Affiliation(s)
- Mariasole Cervini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy;
| | - Alice Gruppi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.G.); (A.B.); (G.S.)
| | - Andrea Bassani
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.G.); (A.B.); (G.S.)
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.G.); (A.B.); (G.S.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.G.); (A.B.); (G.S.)
- Correspondence:
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23
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Cervini M, Frustace A, Garrido GD, Rocchetti G, Giuberti G. Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient. Heliyon 2021; 7:e06562. [PMID: 33842706 PMCID: PMC8020417 DOI: 10.1016/j.heliyon.2021.e06562] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 12/08/2020] [Accepted: 03/16/2021] [Indexed: 11/17/2022] Open
Abstract
Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.
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Affiliation(s)
- Mariasole Cervini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Antonello Frustace
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Guillermo Duserm Garrido
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
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24
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Haini N, Jau-Shya L, George Mohd Rosli R, Mamat H. Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103176] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03659-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.
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26
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Saeed SMG, Urooj S, Ali SA, Ali R, Mobin L, Ahmed R, Sayeed SA. Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15218] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Saman Urooj
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Syed Arsalan Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Rashida Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
- Department of Food Science & Technology Jinnah University for Women Karachi Pakistan
- English Biscuit Manufacturers Private Limited Karachi Pakistan
| | - Lubna Mobin
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Rahil Ahmed
- English Biscuit Manufacturers Private Limited Karachi Pakistan
| | - Syed Asad Sayeed
- Department of Food Science & Technology University of Karachi Karachi Pakistan
- Department of Food Science & Technology Jinnah University for Women Karachi Pakistan
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27
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Saeed SMG, Ali SA, Ali R, Sayeed SA, Mobin L, Ahmed R. Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03797-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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28
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Boruczkowska H, Boruczkowski T, Figurska-Ciura D, Drożdż W. Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies. Open Life Sci 2020; 15:735-741. [PMID: 33817261 PMCID: PMC7747520 DOI: 10.1515/biol-2020-0093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 11/15/2022] Open
Abstract
Potato pulp is a nuisance waste from the production of potato starch, containing large amounts of dietary fiber; therefore, addition of the pulp to food may have a positive effect on the nutritional value of food products. To increase the amount of dietary fiber, shortcrust pastry cookies were baked by replacing some of the flour (20-100%) with an equivalent amount of dried potato pulp. In all the tested variants, correct confectionery products were obtained. The color of finished product (measured using Konica-Minolta CM-5 spectrophotometer) and mechanical properties of raw dough and baked cookies (subjected to a tensile test, using INSTRON 5544 Tensile Tester) were determined. Furthermore, the samples were subjected to sensory consumer assessment (evaluated on a 7-point hedonic scale). Colorimetric tests of the cookies showed a slight shift in their color from yellow toward green but at the same time lowering its saturation. Strength tests show that only the replacement of more than 40% of flour by the dried pulp resulted in a significant increase in the hardness of baked products. Regarding the tests with consumers, cookies containing up to 40% potato pulp were acceptable. Such a large addition of potato pulp to shortcrust pastry cookies creates new opportunities for this waste management.
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Affiliation(s)
- Hanna Boruczkowska
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Tomasz Boruczkowski
- Department of Human Nutrition, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Danuta Figurska-Ciura
- Department of Human Nutrition, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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29
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Padinjarakoot N, Sabikhi L, Panjagari NR, Kumar CTM. Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Latha Sabikhi
- Dairy Technology Division ICAR‐ National Dairy Research Institute Karnal India
| | | | - CT Manoj Kumar
- Dairy Technology Division ICAR‐ National Dairy Research Institute Karnal India
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30
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Petchoo J, Jittinandana S, Tuntipopipat S, Ngampeerapong C, Tangsuphoom N. Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14800] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Jaruneth Petchoo
- Institute of Nutrition Mahidol University Salaya Nakhon Pathom73170Thailand
- Department of Community Public Health School of Public Health Walailak University Nakhon Si Thammarat80160Thailand
| | | | | | - Chitraporn Ngampeerapong
- Division of Food Science and Technology Faculty of Engineering and Agro‐Industry Maejo University Chiang Mai50290Thailand
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31
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Saeed SMG, Tayyaba S, Ali SA, Tayyab S, Sayeed SA, Ali R, Mobin L, Naz S. Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1812727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Sidra Tayyaba
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
| | - Syed Arsalan Ali
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
| | - Sania Tayyab
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
| | - Syed Asad Sayeed
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
- Department of Food Science & Technology, Jinnah Women University, Karachi, Pakistan
| | - Rashida Ali
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
- Department of Food Science & Technology, Jinnah Women University, Karachi, Pakistan
- Center of excellence, English Biscuit Manufacturers Private Limited, Karachi, Pakistan
| | - Lubna Mobin
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
| | - Shahina Naz
- Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan
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32
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Cannas M, Pulina S, Conte P, Del Caro A, Urgeghe PP, Piga A, Fadda C. Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits. Foods 2020; 9:foods9060808. [PMID: 32575539 PMCID: PMC7353548 DOI: 10.3390/foods9060808] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/15/2020] [Accepted: 06/17/2020] [Indexed: 11/16/2022] Open
Abstract
The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.
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33
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Biao Y, Chen X, Wang S, Chen G, Mcclements DJ, Zhao L. Impact of mushroom ( Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies-baked products. Food Sci Nutr 2020; 8:361-370. [PMID: 31993162 PMCID: PMC6977478 DOI: 10.1002/fsn3.1315] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 08/30/2019] [Accepted: 09/14/2019] [Indexed: 12/26/2022] Open
Abstract
The objective of this study was to create a healthier version of a commonly consumed baked food (cookies) by replacing some of the wheat flour with a nutraceutical-rich mushroom flour. The impact of incorporating different levels of powdered mushroom (Pleurotus eryngii) flour on the rheological properties of the cookie dough and the final cookies was therefore determined. The rheological properties of wheat dough supplemented with 0%-25% (w/w) of mushroom flour were analyzed using a Mixolab instrument and a shear rheometer. Increasing the ratio of mushroom-to-wheat flour in the doughs increased the peak and final viscosities, but decreased dough stability and elastic modulus. Sensory evaluation using an orthogonal test showed that 15% mushroom flour, 10% maltodextrin, and 1.5% sodium bicarbonate were the optimal composition for producing cookies with the best sensory score. In conclusion, our results showed that cookies with acceptable textures and appearances could be produced by replacing up to 15% of wheat flour with mushroom flour.
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Affiliation(s)
- Yuan Biao
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine ProcessingCollege of EngineeringChina Pharmaceutical UniversityNanjingChina
| | - Xin Chen
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Song Wang
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Guitang Chen
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine ProcessingCollege of EngineeringChina Pharmaceutical UniversityNanjingChina
| | | | - Liyan Zhao
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
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34
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Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. FOOD SCI TECHNOL INT 2019; 26:311-320. [PMID: 31818128 DOI: 10.1177/1082013219894127] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6-6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.
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Affiliation(s)
- S Hussain
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - A A Mohamed
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - M S Alamri
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - M A Ibraheem
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Akram A Abdo Qasem
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed F Serag El-Din
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.,Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University, Menoufia, Egypt
| | - Salah Abdulaziz M Almaiman
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Costa ACS, Pereira DE, Veríssimo CM, Bomfim MAD, Queiroga RCRE, Madruga MS, Alves S, Bessa RJB, Oliveira MEG, Soares JKB. Developing cookies formulated with goat cream enriched with conjugated linoleic acid. PLoS One 2019; 14:e0212534. [PMID: 31545797 PMCID: PMC6756519 DOI: 10.1371/journal.pone.0212534] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 09/04/2019] [Indexed: 11/18/2022] Open
Abstract
Goat fat is one of the best sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, though CLA is generated in ruminants, CLA consumption is limited to meats and milk products. This study aimed to replace vegetable fat with goat milk fat enriched with CLA. From differing fat sources, four cookie recipes were developed: CVF-vegetable fat cookies; CB-butter cookies; CG-goat milk fat cookies without CLA; CGCLA-goat milk fat cookies with CLA. The cookies were evaluated using physical (color and texture), physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), consumer testing (n = 123), and lipid profiles. The CGCLA presented higher values in the color parameters. The highest and the lowest scores obtained for hardness were respectively 5.54 (CB) and 2.21 (CVF). Lipids and total sugars varied inversely; the highest percentages of lipids were in the CVF and CG samples which obtained lower total sugar content. There were no differences in acceptance or preference for the four formulations. The goat cream formulations (CG and CGCLA) were as well accepted as the CFV formulation. For lipid profiles, CFV presented the highest percentage of trans-fatty acids (TFA) at 16.76%. CGCLA presented 70% more CLA than either CB or CG, certifying that CGCLA presents CLA in relevant quantities, even after cooking. The CGCLA presented higher levels of CLA, and in this study it was verified that goat milk cream enriched with CLA can be used in producing cookies, adding functional and nutritional properties, and offering another alternative(s) to produce food from goat milk fat.
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Affiliation(s)
- Ana C. S. Costa
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Department of Rural Technology, Federal Rural University of Pernambuco, Recife, Brazil
- * E-mail:
| | - Diego E. Pereira
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
| | - Caio M. Veríssimo
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Department of Rural Technology, Federal Rural University of Pernambuco, Recife, Brazil
| | | | - Rita C. R. E. Queiroga
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Bromatology Laboratory, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil
| | - Marta S. Madruga
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
| | - Susana Alves
- Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Rui J. B. Bessa
- Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Maria E. G. Oliveira
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Bromatology Laboratory, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil
| | - Juliana K. B. Soares
- Food Science and Technology Program, Federal University of Paraíba, João Pessoa, Brazil
- Department of Nutrition, Federal University of Campina Grande, Cuité, Brazil
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Paraskevopoulou A, Rizou T, Kiosseoglou V. Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:391-398. [PMID: 31256321 DOI: 10.1007/s11130-019-00752-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A maize milling by-product was defatted by aqueous extraction and the residue was dehydrated, comminuted and sieved to obtain two powders differing in particle size and having a very high fibre content. The powders were then incorporated into the structure of short-dough biscuit, at two wheat flour substitution levels (10 and 20%), aiming at the development of a nutritionally improved product. Their impact on biscuit dough properties and the quality and sensory characteristics of the final products was evaluated. As it was revealed, powders' addition altered dough consistency and alveograph indices mainly due to interactions between wheat flour proteins and polysaccharides and enhanced the nutritional profile of the biscuits by inducing a 4- to 6-fold increase of their fibre content. Additionally, it influenced only to a limited extent the degree of some of the final product characteristics, e.g., protein and fat content, spread ratio, breaking strength, depending both on the level of incorporation and the particle size of the residue. On the whole, products' sensory quality was not negatively influenced, suggesting that it is possible to use both powders for the fortification with fibre of biscuits and possibly other bakery products.
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Affiliation(s)
- Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
| | - Theano Rizou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Vassilios Kiosseoglou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
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Moriano ME, Cappa C, Casiraghi MC, Ciappellano S, Romano A, Torri L, Alamprese C. Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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38
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Development of a functional rice bran cookie rich in γ-oryzanol. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00022-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Netshishivhe M, Omolola AO, Beswa D, Mashau ME. Physical properties and consumer acceptance of maize-baobab snacks. Heliyon 2019; 5:e01381. [PMID: 30976674 PMCID: PMC6441749 DOI: 10.1016/j.heliyon.2019.e01381] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 11/06/2018] [Accepted: 03/14/2019] [Indexed: 11/30/2022] Open
Abstract
In this study, an instant maize meal (IMM) was composited with baobab fruit powder (BFP) and commercial starch (CS) which was used as a binding agent. The formulation for the snack was optimised with response surface methodology using design expert software. Thirteen experimental runs were generated by the software and prepared into composite snacks. The snacks were baked using a pilot scale baking oven and microwave oven. The maize-baobab snacks were analysed for colour and texture using different probes (compression force, guillotine, v-shaped and puncture probe). The optimised snacks were evaluated for consumer acceptability and textural properties (instrumental). The results showed an increase in the hardness, fracturability, crunchiness and thickness as the instant maize meal and baobab concentrations increased in the formulation. The colour of the snacks was significantly affected as the concentration of baobab fruit powder and commercial starch increased in the formulation. However, significant correlations existed between sensory attributes and textural parameters in both baking methods except for puncture and aroma of oven-baked snacks.
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Affiliation(s)
- Miranda Netshishivhe
- Department of Food Science & Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
| | - Adewale Olusegun Omolola
- Department of Agricultural & Rural Engineering, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
| | - Daniso Beswa
- Department of Life and Consumer Sciences, University of South Africa, Private Bag X 6, Florida 1710, South Africa
| | - Mpho Edward Mashau
- Department of Food Science & Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
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40
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Alongi M, Melchior S, Anese M. Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.068] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Mau JL, Lee CC, Chang YT, Lin SD. Quality Characteristics of Wood Ear Icebox Cookie. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jeng-Leun Mau
- Department of Food Science and Biotechnology, National Chung Hsing University
| | - Ching-Ching Lee
- Department of Food Science and Technology, Hungkuang University
| | - Ya-Ting Chang
- Department of Food Science and Technology, Hungkuang University
| | - Sheng-Dun Lin
- Department of Food Science and Technology, Hungkuang University
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Pourmohammadi K, Abedi E, Farahmandi S, Mahmoudi MR, Hashemi SMB, Torri L. Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch‐enrichment dough and biscuit. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12962] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kiana Pourmohammadi
- Department of Food Science and Technology, College of AgricultureFasa University Fasa Iran
| | - Elahe Abedi
- Department of Food Science and Technology, College of AgricultureFasa University Fasa Iran
| | | | | | | | - Luisa Torri
- University of Gastronomic Sciences Pollenzo, Bra (CN) Italy
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Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. J Texture Stud 2018; 50:124-130. [PMID: 30345519 DOI: 10.1111/jtxs.12374] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 09/25/2018] [Accepted: 10/01/2018] [Indexed: 01/25/2023]
Abstract
Raspberry and blueberry pomace, by-products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten-free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30% (w/w) of GF flour mixture with different ratios of blueberry/raspberry fiber concentrates (0/30, 15/15, and 30/0) on rheological properties of cookie dough and cookie baking quality. Generally, the incorporation of the fiber concentrates increased the elastic and the viscous moduli thus producing harder doughs and consequently firmer cookies in comparison to the control. Although having similar total, soluble and insoluble fiber content, blueberry fiber concentrates were characterized with higher water absorption capacity and consequently yielded cookies with more rigid dough structure, higher water loss during baking, lower cookie thickness, higher spread ratio, more dense inner structure, and increased cookie hardness than those containing raspberry fiber concentrates. Enrichment of GF cookies with raspberry and blueberry fiber concentrates resulted in products with dietary fiber content higher than 6 g per 100 g, thus making them candidates for bearing "high fiber" nutrition claim. PRACTICAL APPLICATIONS: Currently available GF bakery products mostly lack dietary fibers (DFs) and other important nutrients, because they are usually manufactured from refined flour and/or starches. As the products with long shelf-life, very popular in daily diet of almost all consumer profiles, cookies could represent good matrices for the addition of functional ingredients, such as DFs. In this paper, GF cookies were enriched with the fiber concentrates recovered from blueberry and raspberry pomace. Application of these fiber sources enabled recycling of fruit processing industry by-products into novel, "high fiber" GF product with improved nutritive profile.
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Affiliation(s)
- Bojana Šarić
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | | | - Miroslav Hadnađev
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Marijana Sakač
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Anamarija Mandić
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | - Dubravka Škrobot
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
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Rismaya R, Syamsir E, Nurtama B. PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI MUFFIN. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.1.58] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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45
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Moriano ME, Cappa C, Alamprese C. Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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46
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Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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47
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van der Sman RGM, Renzetti S. Understanding functionality of sucrose in biscuits for reformulation purposes. Crit Rev Food Sci Nutr 2018. [PMID: 29521516 DOI: 10.1080/10408398.2018.1442315] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
We review the functionality of sucrose during the manufacture of biscuits from the perspective of sugar replacement. Besides to providing sweetness, sucrose has important functionalities concerning structure and texture formation. These functionalities also need to be mimicked in reformulated biscuits. First, we review the hypotheses concerning the development of structure and texture of biscuits 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 biscuit during manufacturing in the supplemented state diagram, which indicates the important phase transitions occurring during mixing and baking. We propose that when reformulated biscuits follow similar paths in the state diagram, similar structures and textures can be obtained. Physical theories exist for predicting these phase transitions for existing sucrose-rich biscuits and also reformulated biscuits containing extensive sweeteners as sugar replacers. More accurate predictions of structure and texture can be eventually obtained if they are combined with computational models, including heat and moisture transfer.
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Affiliation(s)
- R G M van der Sman
- a Wageningen-Food & Biobased Research - Wageningen University & Research , the Netherlands
| | - S Renzetti
- a Wageningen-Food & Biobased Research - Wageningen University & Research , the Netherlands
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48
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Baumgartner B, Özkaya B, Saka I, Özkaya H. Functional and physical properties of cookies enriched with dephytinized oat bran. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.01.011] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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Aggarwal D, Sabikhi L, Kumar MHS, Panjagari NR. Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9730-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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Kwaw E, Apaliya MT, Sackey AS, Tchabo W, Mahunu GK. Application of D-optimal design for optimizing Parkia biglobosa flour-based cookie. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9536-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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