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De Angelis D, Latrofa V, Squeo G, Pasqualone A, Summo C. Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products. J Sci Food Agric 2024; 104:1190-1199. [PMID: 37752603 DOI: 10.1002/jsfa.13008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 09/11/2023] [Accepted: 09/27/2023] [Indexed: 09/28/2023]
Abstract
BACKGROUND Egg replacement is a notable food trend for academics and industry. Dry-fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueous dispersions at 20-40% (w/w), were used to replace egg in sponge cakes. To understand the effect of DFp on the physicochemical features of sponge cakes, the batter rheological properties (i.e., flow behavior, frequency-dependent and temperature-dependent behaviors) were investigated. RESULTS Frequency sweep revealed a higher storage modulus (G') than loss modulus (G″), indicating predominantly elastic-like behavior, dependent on the frequency. Increasing DFp content, especially at 40%, resulted in firmer batters, indicated by elevated apparent viscosity. During temperature sweep, G' increased starting from 80 °C in all DFp-based batters, indicating protein and starch conformational changes. Higher DFp content better simulated the egg behavior, affecting specific volume and thickness variation after baking but resulting in harder cakes. Crumb structure was similar to the control, highlighting that DFp can emulate the egg behavior in cake preparation. Protein content in cakes containing 30% DFp was similar to the control. However, the addition of DFp caused an increase in phytic acid. Sensory analysis of sponge cakes revealed differences in crust color, sweetness and legume flavor, with minimal effect on astringency. Chickpea and lentil DFp are suggested as preferred alternatives because of their to milder sensory impact. CONCLUSION Overall, eggs in cake formulation can be substituted by plant-based protein produced by dry fractionation. However, further research is essential to evaluate the nutritional characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Bari, Italy
| | - Vittoria Latrofa
- Department of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Bari, Italy
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Vidaurre-Ruiz J, Vargas RJY, Alcázar-Alay S, Encina-Zelada CR, Cabezas DM, Correa MJ, Repo-Carrasco-Valencia R. Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins. J Sci Food Agric 2022; 102:7282-7292. [PMID: 35753031 DOI: 10.1002/jsfa.12094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 05/22/2022] [Accepted: 06/20/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten-free muffin formulations. In this study, the proximal composition and techno-functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch-based) formulated with 50% of these flours were evaluated. RESULTS Andean flours have high protein, fiber, and fat content, and display high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction in paste viscosity was observed due to starch dilution and lower water availability. Depending on their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten-free products because such products are frequently pale due to their high starch content. CONCLUSIONS This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten-free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Julio Vidaurre-Ruiz
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
| | - Roberth Junior Yurivilca Vargas
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
| | - Sylvia Alcázar-Alay
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
| | - Christian R Encina-Zelada
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
| | - Dario M Cabezas
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas) Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
| | - María Jimena Correa
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Facultad de Ciencias Exactas-UNLP, CIC, CONICET), La Plata, Argentina
| | - Ritva Repo-Carrasco-Valencia
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
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Nwosu AN, Azuka CE, Onyia-Akaa CU. Quality evaluation of egg-free cake from soft tofu. J Food Sci Technol 2022; 59:4305-4312. [PMID: 36193473 PMCID: PMC9525524 DOI: 10.1007/s13197-022-05501-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2022] [Accepted: 05/24/2022] [Indexed: 06/16/2023]
Abstract
Soft tofu was used to produce a cake to ascertain its suitability in producing egg-free cake (EFC) for vegans and individuals allergic to eggs. A conventional cake (CVC) served as control and the quality characteristics of the EFC and CVC were evaluated. Results showed the egg-free cake had physical properties which were significantly (p < 0.05) higher in weight (1611 g), density (0.81 kg/m3) and specific volume (1.23%) than Conventional cake (1516 g, 0.61 kg/m3 and 0.25%, respectively). CVC showed significantly p < 0.05 higher height (8.50 cm) and volume (2644.78 m3) which is desirable in the baked cake. EFC showed significantly p < 0.05 higher values in ash (3.13%), moisture (24.01%), fibre (2.40%) and carbohydrate (52.34%), while CVC had significant (p < 0.05) higher values in protein (7.38%) and fat (16.34%). The taste (0.55), colour (0.55), texture (0.55) and aroma (0.55) of EFC was more preferred than CVC (0.45, 0.40, 0.45 and 0.45, respectively). Soft tofu showed suitability and an acceptable replacement for egg in making Egg-free cakes for vegetarians and individuals allergic to egg.
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Affiliation(s)
- A. N. Nwosu
- Department of Food Science and Technology, University of Nigeria, Nsukka, 410001 Enugu State Nigeria
| | - C. E. Azuka
- Department of Food Science and Technology, University of Nigeria, Nsukka, 410001 Enugu State Nigeria
| | - C. U. Onyia-Akaa
- Department of Food Science and Technology, University of Nigeria, Nsukka, 410001 Enugu State Nigeria
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Tarahi M, Hedayati S, Shahidi F. Effects of Mung Bean ( Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch. Polymers (Basel) 2022; 14:3012. [PMID: 35893974 DOI: 10.3390/polym14153012] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/05/2022] [Accepted: 07/19/2022] [Indexed: 01/25/2023] Open
Abstract
It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G’) and loss modulus (G”) and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.
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Maravić N, Škrobot D, Dapčević-Hadnađev T, Pajin B, Tomić J, Hadnađev M. Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake. Foods 2022; 11:foods11141992. [PMID: 35885235 PMCID: PMC9323716 DOI: 10.3390/foods11141992] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 06/23/2022] [Accepted: 06/28/2022] [Indexed: 11/26/2022] Open
Abstract
Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim ‘a source of protein’. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition.
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Affiliation(s)
- Nikola Maravić
- Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia;
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
- Correspondence:
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
| | - Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
| | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
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Gan LJ, You Q, Luo Y, Ye Y, Lei L, Deng Z, Rong H. Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Mohammadi M, Salami M, Yarmand M, Emam-djomeh Z, Mcclements DJ. Production and characterization of functional bakery goods enriched with bioactive peptides obtained from enzymatic hydrolysis of lentil protein. Food Measure. [DOI: 10.1007/s11694-022-01416-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Assad-Bustillos M, Feron G, Della Valle G. Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities. Adv Food Nutr Res 2022; 99:137-88. [PMID: 35595393 DOI: 10.1016/bs.afnr.2021.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed. Since their oral physiology is considerably altered, the study of Food Oral Processing has become an essential discipline in food development, as it takes into consideration the complex interactions between food structure, oral processing, physiology and perception. Cereals are staple foods in many countries, and their consumption as bakery products is popular among the elderly population. In addition, when fortified with pulse proteins, they can help meet the protein needs of seniors and help fight against sarcopenia. For these reasons, this chapter presents an overview of the various aspects involved in the oral processing and formulation of soft cereal foods, translating them into challenges and opportunities that are of relevance to the design of realistic soft cereal foods targeted for the elderly that are nutritious and sensory appealing. This review focuses on the healthy elderly population and does not intend to cover the needs of the dependent elderly suffering from chronical diseases.
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Aslan M, Bilgiçli N. The comparison of lupin milk with soy milk as an alternative egg substitute for cake production. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mine Aslan
- Department of Food Engineering, Engineering Faculty Necmettin Erbakan University Köyceğiz Campus, Konya, 42050 Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering Faculty Necmettin Erbakan University Köyceğiz Campus, Konya, 42050 Turkey
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Tang T, Wu S, Tang S, Xiao N, Wu L, Tu Y, Xu M. Effect of modified egg white powder on the properties of angel cakes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Khan S, Shah H, Kamal S, Rehman A, Shehzad Q, Karamat U, Karim A, Hussain M, Muneeb M, Xia W. Preparation and quality attributes of egg-reduced pound cake incorporating grass carp (Ctenopharyngodonidella) protein concentrate. Journal of Aquatic Food Product Technology 2022. [DOI: 10.1080/10498850.2022.2035878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sohail Khan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- College of Food Science and Technology, Hebei Agriculture University, Baoding, Hebei, China
| | - Haroon Shah
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Fangshan, China
| | - Sajid Kamal
- School of Biotechnology Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qayyum Shehzad
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Technology and Business University, Beijing, China
| | - Umer Karamat
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable, Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Mudassar Hussain
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Muneeb
- Department of Food Science and Technology, The University of Agriculture Peshawar Kp Pakistan
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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de Souza AR, Schmiele M. Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake. J Food Sci Technol 2021; 58:3632-3644. [PMID: 34366480 PMCID: PMC8292479 DOI: 10.1007/s13197-021-05155-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/12/2021] [Accepted: 05/26/2021] [Indexed: 11/28/2022]
Abstract
The optimum formulation of a low carb pound cake was determined using alternative ingredients to replace the main sources of digestible carbohydrates in the standard formulation. Surface response methodology was a useful tool in the investigation of the use of custard apple puree (CAP), fructooligosaccharides (FOS) and soy protein hydrolysate (SPH) as partial or total replacers for wheat flour, sucrose, and powdered whole milk, respectively. The quality of pound cakes was assessed by measuring the batter and cake properties. The percentage of ingredients substitution affected the specific gravity of the batter, cakes specific volume, crumb firmness, instrumental color parameters (L*, a*, b*) and number and circularity of alveoli from pound cake slices. The model equations developed can be used for predicting the quality of the pound cake. The optimum formulation of low carb pound cake with 40.98% of CAP, 94.94% of FOS and 100% of SPH, in replacement of wheat flour, sucrose and powdered whole milk, respectively, has a 93.70% of desirability. A reduction of 60.67% in digestible carbohydrates was reached. The main reduction occurs in the starch content due to the wheat flour replacement and the non-reducing sugar content due to the sucrose partial substitution. The low carb pound cake had a moderate glycemic index (60.08%), a low glycemic load (4.69%) and accepted by the judges through sensory analysis, with an acceptability index of 72.08 ± 3.97%. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05155-9.
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Affiliation(s)
- Adrielle Reis de Souza
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway, Km 583, n. 5000, Diamantina, MG 39100-000 Brazil
- Department of Food Technology, University of Campinas, Monteiro Lobato Street, n. 80, Campinas, SP 13083-862 Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway, Km 583, n. 5000, Diamantina, MG 39100-000 Brazil
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Amin T, Naik H, Hussain SZ, Rather SA, Makroo H, Dar B, Wani SM, Bashir O. Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101072] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Premjit Y, Mitra J. Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02670-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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16
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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17
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Lee P, Oh H, Kim SY, Kim Y. Effects of
d
‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14472] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Phyrim Lee
- Department of Integrated Biomedical and Life Sciences Korea University Seoul Republic of Korea
| | - Hyeonbin Oh
- Department of Integrated Biomedical and Life Sciences Korea University Seoul Republic of Korea
| | - Si Yeon Kim
- Department of Integrated Biomedical and Life Sciences Korea University Seoul Republic of Korea
| | - Young‐Soon Kim
- Department of Integrated Biomedical and Life Sciences Korea University Seoul Republic of Korea
- Department of Food & Nutrition Korea University Seoul Republic of Korea
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Indriani S, Bin Ab Karim MS, Nalinanon S, Karnjanapratum S. Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108876] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Bravo‐Núñez Á, Sahagún M, Bravo‐Núñez A, Gómez M. Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14470] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ángela Bravo‐Núñez
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
| | - Marta Sahagún
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
| | - Andrés Bravo‐Núñez
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
| | - Manuel Gómez
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
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Sahagún M, Gómez M. The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marta Sahagún
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
| | - Manuel Gómez
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
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Singh A, Benjakul S, Karnjanapratum S. Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake. J Food Sci Technol 2019; 56:2083-2092. [PMID: 30996442 DOI: 10.1007/s13197-019-03687-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2019] [Accepted: 02/24/2019] [Indexed: 11/28/2022]
Abstract
Ultrasonicated squid ovary powder (USOP) was used to replace egg white powder (EWP) at different substitution levels (12.5-100%) and its effects on properties of batter and cake were investigated. High elastic modulus (G') and average bubble size of batter added with 100% USOP resulted in higher volume and lower baking loss, when compared to the control cake (100% EWP). For textural analysis, the lowest values of hardness, gumminess and chewiness were noticeable for cake containing 100% USOP. Crust showed the lower moisture content than crumb and bottom part of all the cakes. No difference in moisture content was observed for all parts of the cakes containing 25-100% USOP, while lower moisture content was obtained for cake added with 12.5% USOP and the control. The color difference (ΔE*) between the control and cake added with USOP was increased with increasing USOP levels. When 100% of USOP was added into cake, higher likeness score was obtained for firmness and overall likeness. Microstructure study of cake added with 100% USOP revealed that oil phase was distributed in gluten matrix more uniformly, when compared to the control. Thus, replacement of EWP with 100% USOP resulted in the production of cake with superior quality and increased overall acceptance by consumers.
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Affiliation(s)
- Avtar Singh
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
| | - Soottawat Benjakul
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
| | - Supatra Karnjanapratum
- 2Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520 Thailand
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Yıldız E, Şumnu S, Şahin S. Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes. Quality Assurance and Safety of Crops & Foods 2018. [DOI: 10.3920/qas2017.1221] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Yıldız
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - S.G. Şumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - S. Şahin
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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24
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Sahagún M, Bravo-Núñez Á, Báscones G, Gómez M. Influence of protein source on the characteristics of gluten-free layer cakes. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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25
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Hedayati S, Mazaheri Tehrani M. Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Sci Nutr 2018; 6:1154-1161. [PMID: 29983980 PMCID: PMC6021699 DOI: 10.1002/fsn3.656] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 03/16/2018] [Accepted: 03/25/2018] [Indexed: 01/30/2023] Open
Abstract
The baking industry is interested in finding cost-effective and healthful alternatives for eggs. Therefore, in this study the effects of total replacement of egg by soymilk (SM) in combination with 0-6% soy lecithin (SL) on batter (density, microstructure, viscosity, and texture) and cakes (height, volume, density, texture, color parameters, and sensory attributes) were determined and compared with cakes manufactured with eggs. The results showed that all batters had shear thinning behavior and provided a good fit for the power law model. The egg-free cake in the absence of SL was downgraded because of high density and viscosity, small air bubbles, dark color, firm texture, low volume, and sensory scores. Inclusion of up to 4% SL to the SM was found to be significant in improving cake quality and led to cakes more similar to the control sample; however, higher levels of SL had negative effects on organoleptic properties of cakes.
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Affiliation(s)
- Sara Hedayati
- Department of Food Science and TechnologyFerdowsi University of Mashhad (FUM)MashhadIran
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26
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Pérez-Carrillo E, González-Fernández AG, Morales-Garza SM, Treviño-Garza EE, Guajardo-Flores S, Serna-Saldívar SO, Sánchez-Hernández D. Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour. CyTA - Journal of Food 2017. [DOI: 10.1080/19476337.2017.1309684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Esther Pérez-Carrillo
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Ana G. González-Fernández
- Escuela de Biotecnología y Ciencias de la Salud, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Sylvia M.A. Morales-Garza
- Escuela de Biotecnología y Ciencias de la Salud, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Elvira E. Treviño-Garza
- Escuela de Biotecnología y Ciencias de la Salud, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Sara Guajardo-Flores
- Escuela de Biotecnología y Ciencias de la Salud, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Sergio O. Serna-Saldívar
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Diana Sánchez-Hernández
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
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27
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Lin M, Tay SH, Yang H, Yang B, Li H. Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chem 2017; 229:663-673. [DOI: 10.1016/j.foodchem.2017.02.132] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 02/25/2017] [Accepted: 02/27/2017] [Indexed: 10/20/2022]
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28
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Fathi B, Aalami M, Kashaninejad M, Sadeghi Mahoonak A. Utilization of Heat-Moisture Treated Proso Millet Flour in Production of Gluten-Free Pound Cake. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12249] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Bahareh Fathi
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mehran Aalami
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Alireza Sadeghi Mahoonak
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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29
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Sharma S, Singh N, Katyal M. Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles. J Food Sci Technol 2016; 53:2482-91. [PMID: 27407215 PMCID: PMC4921102 DOI: 10.1007/s13197-016-2234-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/04/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
Abstract
The effect of substitution of wheat flour with gelatinized-retrograded starch (GRS) and extruded starch (ES) at 10 and 20 % levels on characteristics of cookies, muffins and noodles was evaluated. Cookies made by substitution of flour with GRS or ES were lighter in color, showed higher spread ratio and resistant starch (RS) content. Muffins made by substitution of flour with GRS or ES were lighter in color, showed less height, specific volume and gas cells and higher RS content. Muffins containing GRS were less firm while those made by incorporating ES showed higher firmness than those made without substitution. Noodles made with substitution of flour with GRS or ES showed higher RS content and reduced water uptake, gruel solid loss, hardness and adhesiveness. Cookies and noodles prepared with and without substitution of flour with GRS or ES did not show any significant differences in terms of overall acceptability scores.
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Affiliation(s)
- Shagun Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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30
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Dhen N, Román L, Ben Rejeb I, Martínez MM, Garogouri M, Gómez M. Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. Lebensm Wiss Technol 2016; 66:179-85. [DOI: 10.1016/j.lwt.2015.10.032] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Marcano J, Varela P, Fiszman S. Relating the effects of protein type and content in increased-protein cheese pies to consumers’ perception of satiating capacity. Food Funct 2015; 6:532-41. [DOI: 10.1039/c4fo01019a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Increasing the protein content proved to be a good strategy for raising expectations on the satiating capacity of a cheese pie model.
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Affiliation(s)
- J. Marcano
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
| | | | - S. Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
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