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Akcicek A, Özgölet M, Tekin-Cakmak ZH, Karasu S, Duran E, Sagdic O. Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation. ACS OMEGA 2024; 9:7491-7501. [PMID: 38405526 PMCID: PMC10882597 DOI: 10.1021/acsomega.3c06027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 01/06/2024] [Accepted: 01/11/2024] [Indexed: 02/27/2024]
Abstract
This study aimed to investigate the effects of adding cold-pressed okra seed oil byproduct (OSB) to the muffin formulation, as a partial substitute for wheat flour, on the nutritional, physicochemical, rheological, textural, and sensory properties of muffins. The carbohydrate, protein, oil, moisture, and ash contents of OSB were 44.96, 32.34, 10.21, 7.51, and, 4.98%, respectively, indicating that OSB was rich in protein and carbohydrate. All muffin samples showed a shear thinning behavior, indicating that the viscosity of all samples decreased with increasing shear rate. The frequency sweep test showed that all samples showed viscoelastic solid-like structure [G' (storage modulus)> G″ (loss modulus)]. The K' values (between 66.45 and 139.14) were higher than the K″ values (between 36.62 and 80.42) for all samples. The result was another indication of the viscoelastic solid characteristic of the samples. In our study, it was found that the fluorescence of advanced Maillard products and soluble tryptophan index decreased with increasing amount of OSB, indicating that OSB addition led to a decrease in the amount of fluorescent Maillard reaction (MR) products. The fortified muffins with more than 10% OSB had a reduced estimated glycemic index (GI) significantly in comparison with control muffin samples (p < 0.05). The induction period (IP) values of the muffin samples containing OSB (between 11:57 and 15:15 h/min) were higher than the IP value of the control sample (10:50 h/min), indicating that OSB improved the oxidative stability of the muffin samples. The addition of OSB has shown no negative effect on sensory attributes considering texture, mouth fell, odor, and taste. This study suggested that the addition of OSB in muffins could improve rheological properties and oxidative stability and decrease GI and the amount of MR products without negative impact on sensory properties.
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Affiliation(s)
- Alican Akcicek
- Faculty
of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, Kocaeli 41080, Turkey
| | - Muhammed Özgölet
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34225 Istanbul, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34225 Istanbul, Turkey
| | - Salih Karasu
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34225 Istanbul, Turkey
| | - Esra Duran
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34225 Istanbul, Turkey
- Department
of Nutrition and Dietetics, Istanbul Arel
University, Faculty of Health Sciences, 34537 Istanbul, Turkey
| | - Osman Sagdic
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34225 Istanbul, Turkey
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Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, Welti-Chanes J. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2117-2] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Beegum S, Sharma M, Manikantan MR, Gupta RK. Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13310] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shameena Beegum
- Physiology, Biochemistry & Post Harvest Technology; ICAR-Central Plantation Crops Research Institute; Kasaragod 671 124 Kerala India
| | - Monika Sharma
- Dairy Technology, Southern Regional Station; ICAR-National Dairy Research Institute; Adugodi Bengaluru 560030 India
| | - Musuvadi Ramarathinam Manikantan
- Physiology, Biochemistry & Post Harvest Technology; ICAR-Central Plantation Crops Research Institute; Kasaragod 671 124 Kerala India
| | - Ram Kishor Gupta
- Food Grains and Oilseeds Processing; ICAR-Central Institute of Post Harvest Engineering &Technology; Ludhiana 141 004 Punjab India
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Quiles A, Campbell GM, Struck S, Rohm H, Hernando I. Fiber from fruit pomace: A review of applications in cereal-based products. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1261299] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Amparo Quiles
- Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camino de Vera s/n, Valencia, Spain
| | - Grant M. Campbell
- School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield, UK
| | - Susanne Struck
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Harald Rohm
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Isabel Hernando
- Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camino de Vera s/n, Valencia, Spain
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Bender ABB, Speroni CS, Salvador PR, Loureiro BB, Lovatto NM, Goulart FR, Lovatto MT, Miranda MZ, Silva LP, Penna NG. Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1225535] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Ana B. B. Bender
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Caroline S. Speroni
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Paulo R. Salvador
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Bruno B. Loureiro
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Naglezi M. Lovatto
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Fernanda R. Goulart
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Marlene T. Lovatto
- Polytechnic College, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Martha Z. Miranda
- Brazilian Agricultural Research Company (EMBRAPA Wheat) - Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA Trigo), Passo Fundo, RS, Brazil
| | - Leila P. Silva
- Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Neidi G. Penna
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS, Brazil
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Ai Y, Jane JL. Macronutrients in Corn and Human Nutrition. Compr Rev Food Sci Food Saf 2016; 15:581-598. [DOI: 10.1111/1541-4337.12192] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 12/18/2015] [Accepted: 12/21/2015] [Indexed: 01/10/2023]
Affiliation(s)
- Yongfeng Ai
- Dept. of Food Science and Human Nutrition; Michigan State Univ; East Lansing MI 48824 U.S.A
| | - Jay-lin Jane
- Dept. of Food Science and Human Nutrition; Iowa State Univ; Ames IA 50011 U.S.A
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Martínez-Cervera S, Salvador A, Sanz T. Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.067] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Tejada-Ortigoza V, Garcia-Amezquita LE, Serna-Saldívar SO, Welti-Chanes J. Advances in the Functional Characterization and Extraction Processes of Dietary Fiber. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9134-y] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’ processing by-product. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rahman R, Hiregoudar S, Veeranagouda M, Ramachandra CT, Nidoni U, Roopa RS, Kowalski RJ, Ganjyal GM. Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.908389] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Rumiyati R, James AP, Jayasena V. Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12688] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Rumiyati Rumiyati
- Faculty of Pharmacy; Universitas Gadjah Mada; Yogyakarta 55281 Indonesia
| | - Anthony P. James
- Nutrition, Dietetics & Food Science and Technology; School of Public Health; Faculty of Health Sciences; Curtin University of Technology; GPO Box U1987 Perth WA 6845 Australia
| | - Vijay Jayasena
- Nutrition, Dietetics & Food Science and Technology; School of Public Health; Faculty of Health Sciences; Curtin University of Technology; GPO Box U1987 Perth WA 6845 Australia
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12
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Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.026] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Ktenioudaki A, Gallagher E. Recent advances in the development of high-fibre baked products. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.06.004] [Citation(s) in RCA: 95] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Martínez-Cervera S, de la Hera E, Sanz T, Gómez M, Salvador A. Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0939-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Rodríguez-García J, Laguna L, Puig A, Salvador A, Hernando I. Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0919-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0878-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Rodríguez-García J, Puig A, Salvador A, Hernando I. Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties. J Food Sci 2012; 77:C189-97. [DOI: 10.1111/j.1750-3841.2011.02546.x] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Nasar-Abbas SM, Jayasena V. Effect of lupin flour incorporation on the physical and sensory properties of muffins. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2011. [DOI: 10.1111/j.1757-837x.2011.00122.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Salgado JM, Rodrigues BS, Donado-Pestana CM, dos Santos Dias CT, Morzelle MC. Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2011; 66:384-390. [PMID: 21948632 DOI: 10.1007/s11130-011-0254-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon. Cupuassu beans are extensively used in the Brazilian food industry. Fat from cupuassu beans, which are a rich source of triacylglycerols and fatty acids, is used extensively in the production of candies and confectionery in the northern and northeastern regions of Brazil. The potential use of the agro-industrial by-products of cupuassu has only slightly been addressed by the scientific community. Often, such by-products are sources of bioactive compounds with functional properties. Thus, the aims of this study were to characterize the use of cupuassu peel flour (CPF) and to examine the potential of CPF as a partial replacement in the preparation of breads through various means: chemical analyses, determination of protein digestibility, tannins, phytic acid and phenolic contents, pH, color, volume, and acceptance tests. The results show that CPF is a potential source of dietary fiber (79.81%), mainly insoluble fiber (78.29%), and breads made with added CPF present high dietary fiber content (5.40 and 6.15 g/100 g for inclusions with 6 and 9% CPF, respectively) and phytochemical values. The use of this by-product did not produce substantial changes in the physical, chemical or rheological characteristics of breads. Therefore, breads enhanced with CPF may be a convenient functional food, offering a good source of dietary fiber and phytochemicals. Breads prepared with 6% added CPF presented an acceptable overall quality to consumers.
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Affiliation(s)
- Jocelem Mastrodi Salgado
- Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Av. Pádua Dias 11, Piracicaba, São Paulo, Brazil.
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Augusto PED, Falguera V, Cristianini M, Ibarz A. Influence of fibre addition on the rheological properties of peach juice. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02593.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Zahn S, Pepke F, Rohm H. Effect of inulin as a fat replacer on texture and sensory properties of muffins. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02444.x] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.08.008] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Baixauli R, Sanz T, Salvador A, Fiszman S. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.06.015] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Baixauli R, Sanz T, Salvador A, Fiszman SM. Influence of the dosing process on the rheological and microstructural properties of a bakery product. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.03.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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KHOURYIEH HANNAA, ARAMOUNI FADIM, HERALD THOMASJ. PHYSICAL AND SENSORY CHARACTERISTICS OF NO-SUGAR-ADDED/LOW-FAT MUFFIN. J FOOD QUALITY 2005. [DOI: 10.1111/j.1745-4557.2005.00047.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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