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19 pages, 2330 KiB

Open AccessEditor’s ChoiceArticle

Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form

by Denisa Atudorei, Silvia Mironeasa and Georgiana Gabriela Codină

Foods 2023, 12(6), 1316; https://doi.org/10.3390/foods12061316 - 20 Mar 2023

Cited by 5 | Viewed by 2050

This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process [...] Read more.

This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: J_Co, J_Cm, μ_Co, J_max, J_Ro, J_Rm, and J_r. At the same time, the rheological parameters λ_C and λ_R increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics. Full article

(This article belongs to the Special Issue Food Rheology and Applications in Food Product Design)

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14 pages, 2948 KiB

Open AccessArticle

Effect of a Change in the CaCl₂/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels

by José Muñoz, Paula Prieto-Vargas, Mᵃ Carmen García and María-Carmen Alfaro-Rodríguez

Foods 2023, 12(6), 1137; https://doi.org/10.3390/foods12061137 - 8 Mar 2023

Cited by 5 | Viewed by 1502

Abstract

A three-step (rotor-stator-microfluidization-rotor stator) protocol was used to prepare 15% lemon essential oil in water emulgels using a mixture of Tween 80 and Span 20 surfactants as low molecular mass emulsifiers and 0.4% low-methoxyl citrus peel pectin as a gelling agent. Ca²⁺ [...] Read more.

A three-step (rotor-stator-microfluidization-rotor stator) protocol was used to prepare 15% lemon essential oil in water emulgels using a mixture of Tween 80 and Span 20 surfactants as low molecular mass emulsifiers and 0.4% low-methoxyl citrus peel pectin as a gelling agent. Ca²⁺ was used as a gel-promoting agent. Different CaCl₂/pectin mass ratio values from 0.3 to 0.7 were used. Emulgels showed a microstructure consisting of oil droplets embedded in a sheared gel matrix, as demonstrated by bright field optical microscopy. Laser diffraction tests showed multimodal particle size distributions due to the coexistence of oil droplets and gel-like particles. Multiple light scattering tests revealed that the physical stability of emulgels was longer as the CaCl₂/pectin mass ratio decreased and that different destabilization mechanisms took place. Thus, incipient syneresis became more important with increasing CaCl₂ concentration, but a parallel creaming mechanism was detected for CaCl₂/pectin mass ratio values above 0.5. Dynamic viscoelastic and steady shear flow properties of the emulgels with the lowest and highest CaCl₂/pectin mass ratio values were compared as a function of aging time. The lowest ratio yielded an emulgel with enhanced connectivity among fluid units as indicated by its wider linear viscoelastic region, higher storage modulus, loss modulus and viscosity values, and more shear thinning properties than those of the emulgel formulated with the highest CaCl₂/pectin mass ratio. The evolution of the dynamic viscoelastic properties with aging time was consistent with the information provided by monitoring scans of backscattering as a function of sample height. Full article

(This article belongs to the Special Issue Food Rheology and Applications in Food Product Design)

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14 pages, 1416 KiB

Open AccessArticle

Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet

by Liene Ozola, Dzaner Shengjuler, Ruta Galoburda, Zanda Kruma, Evita Straumite and Solvita Kampuse

Foods 2023, 12(3), 474; https://doi.org/10.3390/foods12030474 - 19 Jan 2023

Viewed by 1763

Abstract

Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphagia (OD) diet, enriched [...] Read more.

Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphagia (OD) diet, enriched with proteins, fiber and antioxidant vitamins. The suitability of three protein sources—soy protein isolate, whey protein isolate and brown pea protein concentrate—was tested through evaluation of their effect on the rheological properties of protein-enriched plant-based purées for OD diets. Based on the rheological analysis, whey protein was selected for incorporation into the new product formulations. Two prototypes of soups and two prototypes of desserts produced in this study demonstrated acceptable textural properties and high nutritional value. Full article

(This article belongs to the Special Issue Food Rheology and Applications in Food Product Design)

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18 pages, 1070 KiB

Open AccessArticle

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

by María Dolores Álvarez, Susana Cofrades, Miriam Pérez-Mateos, Arancha Saiz and Beatriz Herranz

Foods 2022, 11(24), 4054; https://doi.org/10.3390/foods11244054 - 15 Dec 2022

Cited by 8 | Viewed by 2270

Abstract

Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main [...] Read more.

Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main ingredient of PP margarines together with different organogelator agents to imitate the technological properties of a commercial fatty preparation (CFP). Rheological and textural properties were measured in all formulated margarines (FM) and, additionally, thermal and microstructural properties, and fatty acid (FA) profiles were analyzed in some selected FM. The different FM had viscous modulus (G″) and loss factor (tan δ) values lower than those of CFP, thus reflecting a different viscoelasticity and plasticity. The crystallization and melting temperatures of FM were also different from those of CFP, indicating the presence of a dissimilar polymorphic fat-crystal structure. Nevertheless, the FM containing an oleogel prepared with 5% beeswax and OPO was more similar to CFP. The FA profile of CFP and FM, with 80% polyunsaturated fatty acids (PUFA) and 60% oleic acid, is healthier than that of a PP commercial butter (CB), evidencing that, although improvements in margarine plasticity are still necessary, OPO is technologically viable to produce healthier PP margarines. Full article

(This article belongs to the Special Issue Food Rheology and Applications in Food Product Design)

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19 pages, 3539 KiB

Open AccessArticle

Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model

by Elisabetta Bruno, Francesca Romana Lupi, Domenico Mammolenti, Olga Mileti, Noemi Baldino and Domenico Gabriele

Foods 2022, 11(23), 3866; https://doi.org/10.3390/foods11233866 - 30 Nov 2022

Cited by 3 | Viewed by 1544

Abstract

Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase with citrus fiber was carried out with the [...] Read more.

Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase with citrus fiber was carried out with the aim of designing their macroscopic properties for food uses and predicting their characteristics with a rheological model. According to previous investigations, fiber suspensions behave as “particle gels” and, consequently, the derived emulgels’ properties are strongly dependent on the fiber concentration and on process conditions adopted to produce them. Therefore, a rotor–stator system was used to prepare emulgels with increasing fiber content and with different levels of energy and power used for mixing delivered to the materials. An investigation of particle gels was then carried out, fixing the operating process conditions according to emulgel results. Furthermore, the effect of the dispersed (oil) phase volume fraction was varied and a modified semi-empirical Palierne model was proposed with the aim of optimizing a correlation between rheological properties and formulation parameters, fixing the process conditions. Full article

(This article belongs to the Special Issue Food Rheology and Applications in Food Product Design)

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20 pages, 5982 KiB

Open AccessArticle

Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application

by Athira Mohanan, Kim Harrison, David M. L. Cooper, Michael T. Nickerson and Supratim Ghosh

Foods 2022, 11(18), 2887; https://doi.org/10.3390/foods11182887 - 17 Sep 2022

Cited by 8 | Viewed by 2039

Abstract

The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the [...] Read more.

The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the use of oleofoams obtained by whipping the pulse protein foam-templated oleogels for cake baking. Oleogels were prepared at room temperature by adding canola oil containing high-melting monoglyceride (MAG) or candelilla wax (CW) to the freeze-dried pea or faba bean protein-stabilized foams. Oleogels were then whipped to create the oleofoams; however, only the oleogels containing MAG could form oleofoams. CW-oleogel could not form any oleofoam. The most stable oleofoams with the highest overrun, stability, and storage modulus were obtained from 3% MAG+pulse protein foam-templated oleogels. The MAG plus protein foam-templated oleogels showed smaller and more packed air bubbles than MAG-only oleofoam, which was ascribed to the protein’s ability to stabilize air bubbles and provide a network in the continuous oil phase to restrict air bubble movement. A novel batter preparation method for oleofoam was developed to increase air bubble incorporation. The X-ray microtomography images of the cakes showed a non-homogeneous distribution of larger air bubbles in the oleofoam cake compared to the shortening cake although their total porosity was not much different. The oleofoam cakes made with the new method yielded similar hardness and chewiness compared to the shortening cakes. By improving rheology and increasing air incorporation in the batter, high-quality cakes can be obtained with MAG-containing oleofoams made from pulse protein foam-templated oleogels. Full article

(This article belongs to the Special Issue Food Rheology and Applications in Food Product Design)

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15 pages, 1921 KiB

Open AccessArticle

Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder

by Angela Borriello, Nicoletta Antonella Miele, Paolo Masi and Silvana Cavella

Foods 2022, 11(13), 1844; https://doi.org/10.3390/foods11131844 - 22 Jun 2022

Cited by 5 | Viewed by 2912

Abstract

This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study, three novel spreadable creams [...] Read more.

This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study, three novel spreadable creams were prepared in a stirred ball-mill: CBS with cocoa butter, pumpkin seed oil and saccharose; OS with pumpkin seed oil and carnauba wax-basedoleogel and saccharose; OLS with oleogel, saccharose and Lucuma powder. OS and CBS creams reached a D90 value lower than 30 µm at 150 min of refining, the OLS cream showed the highest D90 value, with a particle size distribution and a rheological behaviour little affected by the refining time. The OS and CBS creams differed in yield stress, indicating that the attractive particle–particle interactions are affected not only by the particle size, but also by fat composition. Moreover, all the creams showed solid-like behaviour and a good tolerance to deformation rate, a high oil-binding capacity and a good physical stability. Thus, it is possible to reformulate spreadable creams with healthier nutritional profiles. Full article

(This article belongs to the Special Issue Food Rheology and Applications in Food Product Design)

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36 pages, 3518 KiB

Open AccessArticle

Extrusion Simulation for the Design of Cereal and Legume Foods

by Magdalena Kristiawan, Guy Della Valle and Françoise Berzin

Foods 2022, 11(12), 1780; https://doi.org/10.3390/foods11121780 - 16 Jun 2022

Cited by 4 | Viewed by 2554

Abstract

A 1D global twin-screw extrusion model, implemented in numerical software, Ludovic^®, was applied to predict extrusion variables and, therefore, to design various starchy products with targeted structure and properties. An experimental database was built with seven starchy food formulations for manufacturing [...] Read more.

A 1D global twin-screw extrusion model, implemented in numerical software, Ludovic^®, was applied to predict extrusion variables and, therefore, to design various starchy products with targeted structure and properties. An experimental database was built with seven starchy food formulations for manufacturing dense and expanded foods made from starches, starch blends, breakfast cereals, pulse crop ingredients such as pea flour, fava bean flour, and fava bean starch concentrated, and wheat flour enriched with wheat bran. This database includes the thermal and physical properties of the formulations at solid and molten states, melt viscosity model, extruder configurations and operating parameters, and extruded foods properties. Using extrusion and viscosity models, melt temperature (T) and specific mechanical energy (SME) were satisfactorily predicted. A sensitivity analysis of variables at die exit was performed on formulation, extruder configuration, and operating parameters, generating the extruder operating charts. Results allowed the establishment of relationships between predicted variables (T, SME, melt viscosity) and product features such as starch and protein structural change, density and cellular structure, and functional properties. The extrusion operating conditions leading to targeted food properties can be assessed from these relationships and also the relationship between extrusion operating parameters and variables provided by simulation. Full article

(This article belongs to the Special Issue Food Rheology and Applications in Food Product Design)

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