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1. Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis

Author:
Mariela Patrignani; Laura L. Battaiotto; Paula A. Conforti
Source:
International journal of gastronomy and food science 2022 v.28 pp. 100508
ISSN:
1878-450X
Subject:
adhesion; antioxidants; cohesion; cream; firmness; food matrix; gastronomy; honey; refined sugar; shelf life; statistical analysis; sugars; texture
Abstract:
... The main ingredients of biscuit fillings are sugar and lipids. Any modification of their formulation is a gastronomical challenge as it may affect the properties and the acceptability of the product. The objective of the present work was to develop a new filling formulation by partially replacing refined sugar and lipids with honey. In order to obtain a good quality cream, different formulations w ...
DOI:
10.1016/j.ijgfs.2022.100508

2. Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta

Author:
Dinkar B. Kamble; Khalid Bashir; Rakhi Singh; Savita Rani
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16163
ISSN:
0145-8892
Subject:
antioxidant activity; antioxidants; chewiness; cohesion; consumer acceptance; digestibility; digestible protein; durum wheat; food security; hardness; infrared spectroscopy; nutrient content; pasta; polyphenols; semolina
Abstract:
... The current study aimed to formulate pasta by replacing durum wheat semolina (DWS) with Moringa oleífera pod powder (MOPP) in various proportions (0, 5, 10, 15, and 20 g/100 g; w/w, dry basis). The effect of supplementation of MOPP on nutritional, cooking, textural, and consumer acceptability was investigated. The nutrient composition, polyphenol content, and antioxidant potential of semolina past ...
DOI:
10.1111/jfpp.16163

3. Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage

Author:
Yun Xiong; Pangzhen Zhang; Robyn Dorothy Warner; Md Nur Hossain; William Leonard; Zhongxiang Fang
Source:
Food control 2022 v.132 pp. 108544
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria; antimicrobial properties; antioxidant activity; antioxidants; beef; bran; chewiness; cohesion; cold storage; discoloration; food safety; hardness; oxidation; pH; plate count; sausages; texture; yeasts
Abstract:
... Sorghum bran is a rich source of phenolic compounds with potent antioxidant and antimicrobial properties. This study investigated the effect of brown and black sorghum bran incorporation on the physicochemical and microbiological properties of beef sausages during cold storage at 4 °C. Results showed that the incorporation of sorghum bran in sausages, unexpectedly, promoted sausage discolouration, ...
DOI:
10.1016/j.foodcont.2021.108544

4. Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt

Author:
Ji Wang; Bingying Liu; Yuan Qi; Dan Wu; Xiaoting Liu; Chunlei Liu; Yawen Gao; Junhua Shi; Li Fang; Weihong Min
Source:
International journal of biological macromolecules 2022 v.206 pp. 148-158
ISSN:
0141-8130
Subject:
Auricularia cornea; alanine transaminase; antioxidant activity; antioxidants; aspartate transaminase; blood serum; catalase; cohesion; firmness; flavor; galactose; hippocampus; hysteresis; ingredients; liver; malondialdehyde; mushrooms; pH; phospholipid-hydroperoxide glutathione peroxidase; polysaccharides; superoxide dismutase; titratable acidity; viscosity; water holding capacity; yogurt
Abstract:
... This study evaluated quality attributes and in vivo antioxidant activity of Auricularia cornea var. Li polysaccharide (ACP)-fortified set yogurt during 21 days of storage (4 °C). Set yogurt was manufactured using a commercial yogurt culture, and 3% (w/v) ACP was added. Physicochemical (pH, titratable acidity, and water-holding capacity), textural, rheological, microstructural, flavor, and antioxid ...
DOI:
10.1016/j.ijbiomac.2022.02.141

5. Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten‐free eggless rice muffins

Author:
Nancydeep Kaur; Balwinder Singh; Amritpal Kaur
Source:
International journal of food science & technology 2022 v.57 no.5 pp. 3012-3020
ISSN:
0950-5423
Subject:
antioxidants; batters; chewiness; cohesion; dietary fiber; firmness; flavonoids; microgreens; mung beans; nutrient content; protein content; rheology; rice; rice flour; technology; viscoelasticity
Abstract:
... In this study, gluten‐free eggless muffins were prepared by incorporating wheatgrass (WP) and mung bean microgreens (MP) powder in rice flour at 2%, 4% and 6% levels. The batter rheology was evaluated and muffins studied for changes in physicochemical, textural, antioxidant, sensory properties and phenolic composition. The batter viscoelasticity, firmness, gumminess and chewiness increased, while ...
DOI:
10.1111/ijfs.15625

6. Physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze‐dried kinnow peel extract powder using maltodextrin as wall material

Author:
Shafiya Rafiq; Sajad Ahmad Sofi; Harish Kumar; Raj Kumari Kaul; Rahul Mehra; Chinaza G. Awuchi; Charles Odilichukwu R. Okpala; Małgorzata Korzeniowska
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16177
ISSN:
0145-8892
Subject:
antioxidant activity; antioxidants; bulk density; citrus peels; cohesion; color; freeze drying; hygroscopicity; intestinal secretions; maltodextrins; mandarins; microencapsulation; quercetin; rice starch; water activity; water solubility; water uptake
Abstract:
... The physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze‐dried kinnow peel extract powder using maltodextrin as wall material were investigated. The total phenolic, flavonoid, and antioxidant content of fresh peel extract were 24.51 mg GAE/g, 9.12 mg Quercetin/g, and 81.53% scavenging activity, respectively. The maltodextrin prepared from broken rice starch compete ...
DOI:
10.1111/jfpp.16177

7. Study of mesquite grain flour (Prosopis juliflora Sw. DC) in hamburger storage

Author:
Atacy Maciel de Melo Cavalcante; Anely Maciel de Melo; Francisco Lucas Chaves Almeida; Natasha Carolina Melo Diniz; Laís Costa Luna; Gledson Firmino Gonçalves da Silva; Edilayane da Nóbrega Santos; Thamyres Cesar de Albuquerque Sousa; Neila Lidiany Ribeiro; Osvaldo Soares da Silva
Source:
Journal of food processing and preservation 2022 v.46 no.3 pp. e16377
ISSN:
0145-8892
Subject:
Prosopis juliflora; adhesion; antioxidants; beef; byproducts; chewiness; cohesion; flour; food industry; hardness; lipid peroxidation; oxidation; protein content; shelf life; shrinkage; texture
Abstract:
... Prosopis juliflora grain is considered a by‐product few used in human food. Thus, the objective of this article was to evaluate the use of mesquite grain flour (MGF) in beef hamburgers and assess their physicochemical, antioxidant, and technological properties during 60 days of storage at −18°C. The hamburgers showed high protein content and there was a significant effect (p < .05) between the use ...
DOI:
10.1111/jfpp.16377

8. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts

Author:
Dengyun Li; Yifang Zhang; Ru Jiang; Wenmeng He
Source:
Journal of texture studies 2022 v.53 no.2 pp. 255-265
ISSN:
0022-4901
Subject:
agar; antioxidants; apricots; cohesion; consumer acceptance; consumer preferences; cream; dietary protein; flavor; gelatin; hardness; milk; prototypes; puddings; seeds; sugars; taste; texture; China
Abstract:
... Both the demand for functional foods and their consumption have increased rapidly in recent years. Apricot kernels, originated in China, are rich in dietary protein, fat, fiber, and exhibit high antimicrobial and antioxidant activities. The effects of the agar–gelatin ratio and milk volume on the texture of apricot kernel milk puddings were evaluated. Texture profile analysis indicated that increa ...
DOI:
10.1111/jtxs.12653

9. Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder

Author:
Hany Elkashef; Ahmed Abdel Mobdy; Ashwaa Hassan
Source:
International dairy journal 2022 v.126 pp. 105248
ISSN:
0958-6946
Subject:
Lactobacillus casei; antioxidant activity; antioxidants; buttermilk; cohesion; cold storage; firmness; gels; ingredients; microstructure; milk; probiotics; texture; viscosity
Abstract:
... The impact of addition of buttermilk as a nano-powder on the microbiological, texture, microstructure, and antioxidant activity of fermented milk was investigated at day 1 and after 14 days of cold storage. Fermented milk treatments were manufactured from bovine milk fortified with buttermilk powder or buttermilk nano-powder or without fortification. The addition of buttermilk nano-powder increase ...
DOI:
10.1016/j.idairyj.2021.105248

10. Thiol-Rich fp-6 Controls the Tautomer Equilibrium of Oxidized Dopa in Interfacial Mussel Foot Proteins

Author:
Mincheol Shin; Taehee Yoon; Byeongseon Yang; Hyung Joon Cha
Source:
Langmuir 2022 v.38 no.11 pp. 3446-3452
ISSN:
1520-5827
Subject:
adhesion; antioxidants; cohesion; dihydroxyphenylalanine; mussels; oxidation; tautomers; ultraviolet-visible spectroscopy
Abstract:
... 3,4-Dihydroxyphenylalanine (Dopa) is a versatile molecule that enables marine mussels to achieve successful underwater adhesion. However, due to its complicated redox chemistry and vulnerability to oxidation, controlling surface adhesion and cohesion has been a challenging issue to overcome. Foot protein type 6 (fp-6), a thiol-rich interfacial mussel adhesive protein, has been reported as a protei ...
DOI:
10.1021/acs.langmuir.1c03239

11. Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

Author:
Gilmar Borges de Paiva; Marco Antonio Trindade; Javier Telis Romero; Andrea Carla da Silva-Barretto
Source:
Meat science 2021 v.173 pp. 108406
ISSN:
0309-1740
Subject:
acerolas; antioxidant activity; antioxidants; cohesion; color; frozen storage; isoascorbic acid; licorice; meat; meat science; rosemary; sensory evaluation; storage time
Abstract:
... The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licor ...
DOI:
10.1016/j.meatsci.2020.108406

12. Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties

Author:
Roy Cristian Rivero; Diego Alberto Archaina; Cynthia Melisa Busquet; Bertha Mabel Baldi Coronel; Verónica María Busch
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.147 pp. 111446
ISSN:
0023-6438
Subject:
Citrus; Eucalyptus; antioxidants; cohesion; food industry; freeze drying; gum arabic; honey; hygroscopicity; ingredients; prediction; solubility; sorption; whey protein concentrate
Abstract:
... The aim of this research was to develop and characterize a high honey content powder with good functional, sensory and hydration properties. A four-responses (hygroscopicity, solubility, cohesiveness and global sensory acceptability) D-optimal mixture design by Design Expert was used. Three factors were selected for the freeze-drying process: honey (60–80%), gum arabic – GA(0–40%) and whey protein ...
DOI:
10.1016/j.lwt.2021.111446

13. Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack

Author:
Carolina Giraldo Pineda; Diego K. Yamul; Alba S. Navarro
Source:
Journal of food science and technology 2021 v.58 no.10 pp. 3890-3901
ISSN:
0022-1155
Subject:
Ilex paraguariensis; Linum usitatissimum; antioxidant activity; antioxidants; cohesion; color; corn; flavor; flour; food science; gluten; hardness; linseed; microstructure; plastic deformation; sensory evaluation; technology; water activity; water content; yerba mate
Abstract:
... Flaxseed (Linum usitatissimum L.) and yerba mate (Ilex paraguariensis) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. The objective of this work was to formulate a corn snack enriched with flaxseed flour and yerba mate extract and evaluate its physicochemical and sensory properties. Flaxsee ...
DOI:
10.1007/s13197-020-04850-3

14. Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage

Author:
Sang-Keun Jin; Jung-Seok Choi; Gap-Don Kim
Source:
Meat science 2021 v.171 pp. 108293
ISSN:
0309-1740
Subject:
antimicrobial properties; antioxidants; chemical composition; cohesion; cold storage; color; hardness; hydrolysates; lipid peroxidation; meat science; pH; peroxide value; plate count; pork; sausages; swine; texture
Abstract:
... This study evaluated the effect of porcine plasma hydrolysates (PPH) on the physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausages. Five levels of PPH were added to sausages (CON, 0 g/kg; T1, 5 g/kg; T2, 10 g/kg; T3, 15 g/kg; and T4, 20 g/kg) and their chemical composition, purge loss, lipid oxidation, microbial count, pH, color, texture, and sensory properties w ...
DOI:
10.1016/j.meatsci.2020.108293

15. Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

Author:
Siti Faridah Mohd Amin; Roselina Karim; Yus Aniza Yusof; Kharidah Muhammad
Source:
International Journal of Food Sciences 2021 v.2021 pp. -
ISSN:
2314-5765
Subject:
Amaranthus viridis; anhydrides; antioxidants; bulk density; cell walls; cohesion; freeze drying; gum arabic; hygroscopicity; liquefaction; maltodextrins; microencapsulation; operating costs; pH; particle size; shelf life; spray drying; succinic acid; viscosity; water content; waxy corn
Abstract:
... The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three ...
DOI:
10.1155/2021/1819104

16. Physicochemical and textural properties of a Spanish traditional garlic (Allium sativum L.) variety: characterizing distinctive properties of “Fino de Chinchón” garlic

Author:
L. Ruiz-Aceituno; A. Lázaro
Source:
European food research & technology 2021 v.247 no.10 pp. 2399-2408
ISSN:
1438-2377
Subject:
Allium sativum; antioxidants; biodiversity; cohesion; color; environmental sustainability; food research; garlic; germplasm conservation; technology; therapeutics; vegetables
Abstract:
... Garlic (Allium sativum L.), cultivated since the Neolithic period, is a vegetable with therapeutic and culinary properties that presents great economic importance in the world. Characterization of a Spanish traditional garlic variety known as “Fino de Chinchón” was achieved by evaluating physicochemical, colour, and textural attributes. This traditional garlic has its own peculiarities regarding t ...
DOI:
10.1007/s00217-021-03801-2

17. Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract

Author:
Isam A. Mohamed Ahmed; Hesham A.S. Alqah; Ali Saleh; Fahad Y. Al-Juhaimi; Elfadil E. Babiker; Kashif Ghafoor; Amro B. Hassan; Magdi A. Osman; Adil Fickak
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.137 pp. 110389
ISSN:
0023-6438
Subject:
acidity; adhesion; antioxidant activity; antioxidants; cohesion; cold storage; ingredients; lactic acid; leaf extracts; pH; storage time; thiobarbituric acid; viscoelasticity; viscosity; water holding capacity; yogurt
Abstract:
... The fortification of yogurt with natural bioactive compounds could improve its nutritional and health potentials. In this study, physicochemical, antioxidant, and sensory qualities of set-type yogurt were fortified with different concentrations (0.0, 0.1, and 0.2 g/100 mL) of argel leaf extract (ALE) during cold storage was assessed. Both ALE and storage time affected the quality of yogurt at diff ...
DOI:
10.1016/j.lwt.2020.110389

18. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat

Author:
Elisa Rafaela Bonadio Bellucci; Paulo E.S. Munekata; Mirian Pateiro; José M. Lorenzo; Andrea Carla da Silva Barretto
Source:
Meat science 2021 v.171 pp. 108284
ISSN:
0309-1740
Subject:
Cactaceae; animal fats and oils; antioxidants; chemical composition; cohesion; color; isoascorbic acid; meat science; pork
Abstract:
... The antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared: control (CON, without antioxidant), sodium erythorbate (ERY, 500 mg kg⁻¹), PE low dose (PEL, 250 mg kg⁻¹), PE medium dose (PEM, 500 mg kg⁻¹), and PE high dose (PEH, 1000 mg kg⁻¹). No significant effect was observed on chemical composition and cooking loss w ...
DOI:
10.1016/j.meatsci.2020.108284

19. Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

Author:
Karina Oliveira Lima; Meritaine da Rocha; Ailén Alemán; María Elvira López-Caballero; Clara A. Tovar; María Carmen Gómez-Guillén; Pilar Montero; Carlos Prentice
Source:
Antioxidants 2021 v.10 no.10 pp. -
ISSN:
2076-3921
Subject:
Cynoscion guatucupa; acidity; antioxidant activity; antioxidants; cohesion; color; enzymes; flavor; hydrolysates; maltodextrins; microencapsulation; pH; protein hydrolysates; texture; viscoelasticity; yogurt
Abstract:
... The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of stora ...
DOI:
10.3390/antiox10101567

20. Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati

Author:
Toktam Mohammadi-Moghaddam; Ali Firoozzare; Mohaddeseh Kariminejad; Maryam Sorahi; Zahra Tavakoli
Source:
International journal of food properties 2020 v.23 no.1 pp. 2005-2019
ISSN:
1532-2386
Subject:
adhesion; antioxidants; ascorbic acid; byproducts; chewiness; chlorine; cohesion; color; crude fiber; fruits; gelatin; hardness; ingredients; plums; texture
Abstract:
... Plum peel is the by-product of plum processing and has all the functional properties of the plum fruit. The aim of this study was to investigate chemical composition of black plum peel and to use it as a functional ingredient to produce Masghati. The components of black plum peel in 100g were 3.40 g protein, 0.66 g fat, 13.73 g total sugars, and 2.50 g crude fiber. Plum peel is a good source of Ca ...
DOI:
10.1080/10942912.2020.1835953

21. Black plum peel torshak: physicochemical properties, sensory attributes, and antioxidant capacity

Author:
Toktam Mohammadi-Moghaddam; Ali Firoozzare; Narges Shamspour
Source:
International journal of food properties 2020 v.23 no.1 pp. 1792-1803
ISSN:
1532-2386
Subject:
antioxidant activity; antioxidants; apples; byproducts; chemical composition; cohesion; extrusion; firmness; plums; texture; viscosity
Abstract:
... Plum peel is a by-product of plum processing. It is a rich source of antioxidant and phenolic compounds. The aim of this study was to investigate the chemical composition, sensory attributes, time-independent rheological properties, texture characteristics (Back extrusion test), and antioxidant activity of black plum peel torshak as a function of prune (10%, 20%, and 30%) and apple (20%, 30%, and ...
DOI:
10.1080/10942912.2020.1833031

22. Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Author:
Paola Littardi; Massimiliano Rinaldi; Maria Grimaldi; Antonella Cavazza; Emma Chiavaro
Source:
Foods 2020 v.10 no.1 pp. -
ISSN:
2304-8158
Subject:
antioxidant activity; antioxidants; byproducts; cohesion; color; dietary fiber; diffusion; gluten-free bread; hardness; hydroxymethylfurfural; oxidative stability; phenols; sensory evaluation; storage; storage time; texture; volume; water activity; water content
Abstract:
... Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture conten ...
DOI:
10.3390/foods10010005

23. Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Author:
Wan Abd Al Qadr Imad Wan‐Mohtar; Sarina Abdul Halim‐Lim; Nurul Zahidah Kamarudin; Yaya Rukayadi; Muhamad Hafiz Abd Rahim; Adi Ainurzaman Jamaludin; Zul Ilham
Source:
Journal of food science 2020 v.85 no.10 pp. 3124-3133
ISSN:
0022-1147
Subject:
Pleurotus ostreatus; agricultural wastes; antioxidants; chewiness; chicken patties; citric acid; cohesion; consumer acceptance; farms; flour; hardness; mushrooms; nutritive value; particle size; product development
Abstract:
... In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting‐body‐base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed‐ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, p ...
DOI:
10.1111/1750-3841.15402

24. Interaction of exopolysaccharide produced by Lactobacillus plantarum YW11 with whey proteins and functionalities of the polymer complex

Author:
Min Zhang; Tianqi Luo; Xiao Zhao; Xiaona Hao; Zhennai Yang
Source:
Journal of food science 2020 v.85 no.12 pp. 4141-4151
ISSN:
0022-1147
Subject:
Lactobacillus plantarum; antioxidants; chewiness; circular dichroism spectroscopy; cohesion; exopolysaccharides; fermentation; fermented milk; hardness; lactic acid; milk; polymers; spectral analysis; temperature; texture; vibration; whey
Abstract:
... Exopolysaccharide (EPS)‐producing lactic acid bacteria have been widely used in fermented milk, but interaction between the EPS and milk proteins has not been well studied. In this study, interaction between the EPS from Lactobacillus plantarum YW11 (EPS‐YW11) and whey proteins (WP), and functional properties of the EPS‐YW11/WP were investigated. The results showed that EPS‐YW11 tended to encase W ...
DOI:
10.1111/1750-3841.15522

25. Multilayer nanofibrous patch comprising chamomile loaded carboxyethyl chitosan/poly(vinyl alcohol) and polycaprolactone as a potential wound dressing

Author:
Mahvash Shokrollahi; S. Hajir Bahrami; M. Haghbin Nazarpak; Atefeh Solouk
Source:
International journal of biological macromolecules 2020 v.147 pp. 547-559
ISSN:
0141-8130
Subject:
Fourier transform infrared spectroscopy; antibiotics; antioxidants; aqueous solutions; cell viability; chamomile; chemical reactions; chitosan; cohesion; hydrophilicity; hydrophobicity; lactones; nanofibers; nuclear magnetic resonance spectroscopy; polyvinyl alcohol; scanning electron microscopy; solvents; tensile strength; toxicity testing
Abstract:
... Electrospun multilayer nanofibrous patches with a new design were developed using poly(ε-caprolactone) (PCL) and chamomile loaded carboxyethyl chitosan (CECS) and polyvinyl alcohol (PVA) in which chamomile extract was used as an antioxidant/antibacterial agent. To prepare an aqueous solution (water as solvent) from chitosan and PVA along with the herbal extract, chitosan was modified to CECS by Mi ...
DOI:
10.1016/j.ijbiomac.2020.01.067

26. Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Author:
Sahreen Nasir; Farhana Mehraj Allai; Murtaza Gani; Shaiq Ganaie; Khalid Gul; Aabida Jabeen; Darakshan Majeed
Source:
International Journal of Food Sciences 2020 v.2020 pp. -
ISSN:
2314-5765
Subject:
amaranth flour; antioxidant activity; antioxidants; breads; chewiness; cohesion; color; crude fiber; dough; hardness; loaves; loss modulus; storage modulus; water holding capacity; wheat; wheat flour
Abstract:
... In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). AF supplementation incr ...
DOI:
10.1155/2020/8874872

27. Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato

Author:
Jeng-Leun Mau; Ching-Ching Lee; Chih-Wei Yang; Ru-Wei Chen; Qi-Fang Zhang; Sheng-Dun Lin
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.117 pp. -
ISSN:
0023-6438
Subject:
aerial parts; antioxidant activity; antioxidants; breads; chewiness; chlorogenic acid; cohesion; crude protein; dietary fiber; flour; hardness; novel foods; phenols; phytochemicals; sensory properties; sweet potatoes; water activity
Abstract:
... Bread is one of the most popular foods worldwide. Aerial parts of sweet potato (SP) are rich in dietary fiber and phytochemicals. The SP powder (cv. Simon No.1) was used to substitute 5%, 10%, and 15% (w/w) of flour to produce breads. Crude protein, fat, ash and dietary fiber of SP powder were higher than those of flour. Total phenols, caffeoylquinic acid derivatives and antioxidant properties of ...
DOI:
10.1016/j.lwt.2019.108602

28. Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate

Author:
Guihun Jiang; Kashif Ameer; Jong-Bang Eun
Source:
Journal of food science and technology 2020 v.57 no.12 pp. 4551-4561
ISSN:
0022-1155
Subject:
antioxidants; cohesion; food science; hardness; pear juice; rice syrup; technology
Abstract:
... Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 0:30 (G-0), 1:29 (G-1), 3:27 (G-3), and 5:25 (G-5), and the bars were investigated for their physiochemical properties, antioxidants, morphology, and sensory attributes. Addition of PJC at more than 3% increased a* ...
DOI:
10.1007/s13197-020-04494-3

29. Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate

Author:
Tran Hong Quan; Soottawat Benjakul; Wael Nabil Hozzein
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.120 pp. 108927
ISSN:
0023-6438
Subject:
anti-infective agents; antioxidant activity; antioxidants; chewiness; cohesion; cold storage; crosslinking; deformation; ducks; emulsions; fish; gels; hardness; lipid peroxidation; peroxide value; plate count; sensory properties; shelf life; thiobarbituric acid-reactive substances; tofu
Abstract:
... The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage were evaluated. The incorporation of DE-conjugate increased breaking force, deformation, hardness, chewiness, cohesiveness, and springiness of fish tofu as the levels ...
DOI:
10.1016/j.lwt.2019.108927

30. Bioactive edible films for food applications:Influence of the bioactive compounds on film structure and properties

Author:
Nasreddine Benbettaïeb; Thomas Karbowiak; Frédéric Debeaufort
Source:
Critical reviews in food science and nutrition 2019 v.59 no.7 pp. 1137-1153
ISSN:
1549-7852
Subject:
active food packaging; active ingredients; anti-infective agents; antioxidants; bioactive compounds; bioactive properties; biodegradability; biopolymers; cohesion; cross-linking reagents; crosslinking; edible films; enzymes; functional foods; functional properties; permeability; plasticizers; shelf life; water vapor
Abstract:
... Nowadays, a new generation of edible films is being especially designed for incorporating antimicrobials, antioxidants, enzymes or functional ingredients. Edible films made from natural biopolymers become the focus of many research works as an alternative to synthetic food packaging due to their edibility, biodegradability and compostability as well as to their use as active packaging. Active comp ...
DOI:
10.1080/10408398.2017.1393384

31. Effects of dietary supplementation with β-glucan and Bacillus subtilis on growth, fillet quality, immune capacity, and antioxidant status of Pengze crucian carp (Carassius auratus var. Pengze)

Author:
Hongzhong Cao; Ruihe Yu; Yingyi Zhang; Baoqing Hu; Shaoqing Jian; Chungen Wen; Kimia Kajbaf; Vikas Kumar; Gang Yang
Source:
Aquaculture 2019 v.508 pp. 106-112
ISSN:
0044-8486
Subject:
Bacillus subtilis; Carassius auratus; acid phosphatase; alkaline phosphatase; amylases; antioxidant activity; antioxidants; beta-glucans; blood serum; carboxylic ester hydrolases; catalase; chewiness; cholesterol; cohesion; digestive enzymes; enzyme activity; feed conversion; fillet quality; glutathione; glutathione peroxidase; growth performance; hardness; high density lipoprotein; immune response; intestines; low density lipoprotein; malondialdehyde; microvilli; muscles; prebiotics; probiotics; superoxide dismutase
Abstract:
... A 70-day feeding trial was conducted to investigate the effects of dietary supplementation with prebiotics β-glucan (BG group) and probiotics Bacillus subtilis (BS group) on growth performance, fillet quality, immune response, and antioxidant status of Pengze crucian carp (Carassius auratus var. Pengze). The results showed that supplementation of B. subtilis significantly improved the growth perfo ...
DOI:
10.1016/j.aquaculture.2019.04.064

32. Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk

Author:
Devendra Pratap; Rakhi Singh; Chandrakala Ravichandran; Ankur Ojha; Ashutosh Upadhyay; Barjinder Pal Kaur; Thangalakshmi Senthilkumar
Source:
Journal of food processing and preservation 2019 v.43 no.11 pp. e14215
ISSN:
0145-8892
Subject:
acidity; adhesion; antioxidant activity; antioxidants; chewiness; cohesion; confectionery industry; fluid milk; hardness; markets; milk; mixing; phenols; sales; sensory properties; socioeconomics; soybeans; soymilk; sweets; texture; total solids
Abstract:
... There is increasing interest in soymilk as a nondairy alternative due to its health benefits. This study aims to investigate the effects of blending various levels (50%–70%) of soymilk with standardized milk on physicochemical, antioxidant, and textural properties of khoa prepared from these blends. The chemical composition of khoa ranges from 35.40–37.41 g/100 g moisture, 62.58–64.59 g/100 g tota ...
DOI:
10.1111/jfpp.14215

33. Physical and functional properties of roselle (Hibiscus sabdariffa L.) extract spray dried with maltodextrin‐gum arabic mixtures

Author:
Diego Archaina; Franco Vasile; Jaime Jiménez‐Guzmán; Liliana Alamilla‐Beltrán; Carolina Schebor
Source:
Journal of food processing and preservation 2019 v.43 no.9 pp. e14065
ISSN:
0145-8892
Subject:
Hibiscus sabdariffa; anthocyanins; antioxidant activity; antioxidants; beverages; cohesion; functional properties; glass transition temperature; gum arabic; maltodextrins; mangoes; pineapple juice; pineapples; polyphenols; powders; shelf life; solubility; spray drying; water activity; water content; Jamaica; Mexico
Abstract:
... Hibiscus sabdariffa L. calyces are a source of phenolic compounds which provide high antioxidant activity. The aim of this work was to improve the stability of roselle extracts by spray‐drying using combinations of maltodextrin (MD) and gum arabic (GA) as carrier agents, preserving the antioxidant compounds. MD:GA matrices resulted in a very good option to produce roselle powders with excellent ph ...
DOI:
10.1111/jfpp.14065

34. Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content

Author:
Maite Gagneten; Rocío Corfield; Milagros Gómez Mattson; Agustina Sozzi; Graciela Leiva; Daniela Salvatori; Carolina Schebor
Source:
Powder technology 2019 v.342 pp. 1008-1015
ISSN:
0032-5910
Subject:
ambient temperature; anthocyanins; antioxidant activity; antioxidants; bioactive compounds; black currants; cohesion; dyes; elderberries; gallic acid; glass transition temperature; ingredients; juices; microscopy; polyphenols; powders; raspberries; risk; shrinkage; spray drying; storage temperature; ultrasonic treatment; water activity; water content; Argentina
Abstract:
... This work aimed at developing powders rich in antioxidant compounds and pigments from three berries grown in argentine Patagonia: blackcurrant, raspberry and elderberry. Ultrasound-assisted extraction (UAE) was applied on the precipitates generated after juice production in order to improve bioactive compounds recovery. The best extracts (UAE 10 min for raspberry and blackcurrant, and 5 min for el ...
DOI:
10.1016/j.powtec.2018.09.048

35. Effect of addition of different levels of β-glucan from minor millet on the functional, textural and sensory characteristics of cake premix and cake

Author:
Charanjit S. Riar; Seema Sharma; Dharmesh C. Saxena
Source:
Journal of food measurement & characterization 2018 v.12 no.2 pp. 1186-1194
ISSN:
2193-4126
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidants; beta-glucans; cakes; cohesion; dietary fiber; firmness; foaming; germination; medicinal properties; millets; sensory properties; water binding capacity; wheat flour
Abstract:
... β-Glucan is a fibrous polysaccharide and good source of soluble dietary fiber having multiple functional and medicinal properties. Functionality of β-glucan extracts was investigated followed by studying the characteristics of cakes containing 2.5–7.5% of this extracts. Yield, purity, foaming ability, DPPH activity, WBC and SP β-glucan extracts of germinated millets improved due to germination. Th ...
DOI:
10.1007/s11694-018-9732-5

36. Lonicera japonica Thunb. extract improves the quality of cold‐stored porcine patty through inhibition of lipid and myofibrillar protein oxidation

Author:
Ming Jiao; Mouming Zhao; Lianzhu Lin; Yong Wang
Source:
International journal of food science & technology 2018 v.53 no.4 pp. 986-993
ISSN:
0950-5423
Subject:
2,2-diphenyl-1-picrylhydrazyl; Lonicera japonica; antioxidant activity; antioxidants; chemical bonding; chewiness; chlorogenic acid; cohesion; cold storage; ground pork; hardness; lipid peroxidation; lipids; oxidation; storage temperature; tryptophan
Abstract:
... The aim of this work was to analyse the honeysuckle extract (HE) for its in vitro antioxidant activity using the ORAC, reducing power, DPPH and ABTS assays. The effects of HE on the quality characteristics and physicochemical properties of porcine patties during refrigerated storage at 4 °C were studied. Chlorogenic acid contributed about 50% to the antioxidant activity of HE. HE possessing strong ...
DOI:
10.1111/ijfs.13673

37. Assessment of nutritional, physicochemical, antioxidant, structural and rheological properties of spray dried tamarind pulp powder

Author:
Khalid Muzaffar; B. N. Dar; Pradyuman Kumar
Source:
Journal of food measurement & characterization 2017 v.11 no.2 pp. 746-757
ISSN:
2193-4126
Subject:
Fourier transform infrared spectroscopy; X-ray diffraction; acidity; antioxidant activity; antioxidants; bulk density; calcium; chemical structure; cohesion; crude fiber; hygroscopicity; magnesium; mathematical models; nutrient content; pH; particle size; particle size distribution; phosphorus; potassium; proximate composition; pulp; rheological properties; sodium; solubility; spray drying; tamarinds; water activity
Abstract:
... The present study was aimed to evaluate the nutrient composition, physicochemical, antioxidant, structural and rheological properties of spray dried tamarind pulp powder (TPP). Proximate composition of TPP showed 2.62% moisture, 21.69%, protein, 3.64% crude fiber, 1.69% ash, 70.28% carbohydrate and 0.08% fat. Mineral analysis revealed high potassium content (582.31 mg/100 g) followed by calcium (1 ...
DOI:
10.1007/s11694-016-9444-7

38. Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh‘

Author:
Kaninika Paul; Charanjit S Riar
Source:
Journal of dairying, foods & home sciences 2017 v.36 no.1 pp. 9-15
ISSN:
0976-0563
Subject:
antioxidant activity; antioxidants; chewiness; cohesion; color; dairy products; dietary fiber; hardness; milk production; oat bran; oats; oregano; rice; rice bran; sensory evaluation; synergism; texture; therapeutics; wheat
Abstract:
... "Sandesh" a traditional dairy product was restructured with addition of bran (rice, wheat, oat) for dietary fiber and oregano extract as a natural antioxidant source. The product was analyzed for physicochemical, rheological, sensory and functional characteristics. The dietary fibers increased significantly upon fortification of basic ingredients with bran. Texture profile analysis indicated that ...
DOI:
10.18805/ajdfr.v36i01.7453

39. Effect of Moringa oleifera Leaf on Antioxidant and Quality Characteristics of the Korean Traditional Rice Cake Sulgidduk

Author:
Eun‐Ju Choi; Eun‐Kyung Kim
Source:
Journal of food processing and preservation 2017 v.41 no.2 pp. -
ISSN:
0145-8892
Subject:
Moringa oleifera; adhesion; antioxidant activity; antioxidants; chewiness; cohesion; color; consumer acceptance; dose response; hardness; leaf extracts; leaves; proximate composition; rice; rice cakes; rice flour; sensory evaluation; texture; value-added products
Abstract:
... We investigated the optimum amount of Moringa oleifera leaf extract to be added to rice flour in the preparation of the Korean traditional rice cake sulgidduk. Sulgidduk was fortified with 0.1%, 1% and 10% M. oleifera leaf extract added to rice powder. M. oleifera extracts significantly increased the antioxidant activities of sulgidduk in a dose‐dependent manner (P < 0.05). Physicochemical charact ...
DOI:
10.1111/jfpp.12820

40. Fatty Acids Profile and Quality Attributes of Beef from Steers Finished on Legume and Grass Pasture

Author:
A. P. B. Fruet; F. S. Stefanello; F. Trombetta; A. N. Motta de Souza; A. G. Rosado; C. J. Tonetto; A. S. De Mello; J. L. Nörnberg
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 60-61
ISSN:
2575-985X
Subject:
Lolium; Trifolium pratense; analysis of variance; antioxidants; beef; beef cattle; beef quality; cattle feeding; cholesterol; cohesion; cold treatment; color; conjugated linoleic acid; cooking quality; corn; crude protein; data analysis; fatty acid composition; feed concentrates; feed supplements; finishing; grasses; grazing; legumes; lipid content; lipid peroxidation; oats; omega-3 fatty acids; oxidation; pastures; polyunsaturated fatty acids; proximate composition; steaks; steers; texture; thiobarbituric acid-reactive substances; vacuum packaging
Abstract:
... ObjectivesFeeding legume and grass can alter fatty acids profile and quality characteristics of pasture-finished beef. Therefore, the objective of this study was to compare finishing beef steers on mixed legume-grass pastures to feeding a high-energy supplement to grazing steers and feeding a high-concentrate diet on fat content, fatty acids profile, lipid oxidation, objective color, texture, and ...
DOI:
10.221751/rmc2017.055

41. Functional and textural properties of a dehulled oat (Avena sativa L) and pea (Pisum sativum) protein isolate cracker

Author:
E. Morales-Polanco; R. Campos-Vega; M. Gaytán-Martínez; L.G. Enriquez; G. Loarca-Piña
Source:
Lebensmittel-Wissenschaft + Technologie 2017 v.86 pp. 418-423
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl; Avena sativa; Pisum sativum; antioxidant activity; antioxidants; carbohydrates; chewiness; cohesion; crackers; hardness; hulling; insoluble fiber; lipids; nutrient content; oat flour; oats; pea protein; peas; protein isolates; texture; vanillin
Abstract:
... In this study, the nutritional, antioxidant and physical properties of a cracker made from dehulled oat flour (Avena sativa L) and pea (Pisum sativum) protein isolate (COP) was investigated. The COP was compared against two commercial crackers, showing a higher nutritional content, emphasizing its high value of protein (24.66 g/100 g cracker), total fiber (18.45 g/100 g cracker) insoluble fiber (1 ...
DOI:
10.1016/j.lwt.2017.08.015

42. Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

Author:
Jeng-Leun Mau; Ching-Ching Lee; Yi-Ping Chen; Sheng-Dun Lin
Source:
Lebensmittel-Wissenschaft + Technologie 2017 v.75 pp. 434-439
ISSN:
0023-6438
Subject:
adhesion; anthocyanins; antioxidant activity; antioxidants; batters; bioactive compounds; black rice; cakes; chewiness; cohesion; color; hardness; manufacturing; novel foods; phenols; powders; sensory properties; specific gravity; wheat flour
Abstract:
... Black rice (BR) powders were used to substitute 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (w/w) of wheat flour to manufacture chiffon cakes, assigned as BR10, BR20, BR30, BR40, BR50, BR60, BR70, BR80, BR90, and BR100, respectively. The specific gravity in cake batter, and crumb a value, hardness, cohesiveness, adhesiveness, gumminess and chewiness of baked cakes increased with increase ...
DOI:
10.1016/j.lwt.2016.09.019

43. Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel

Author:
Mojtaba Azari‐Anpar; Hadiseh Payeinmahali; Amir Daraei Garmakhany; Alireza Sadeghi Mahounak
Source:
Journal of food processing and preservation 2017 v.41 no.5 pp. -
ISSN:
0145-8892
Subject:
Aloe vera; Food and Agriculture Organization; acidity; adhesion; antioxidant activity; antioxidants; cell viability; chewiness; cohesion; gels; hardness; leaves; models; pH; probiotics; sensory properties; storage time; texture; viscosity; yogurt
Abstract:
... The present study reports the physicochemical, textural profile, microbial, antioxidant, and sensory characteristics of the produced yoghurt containing Aloe vera foliar gel. The result showed that syneresis was increased gradually with increase in Aloe vera foliar gel concentration during storage period. Aloe vera leaf gel had a negative effect on L. Acidophilus and B. lactis Bb‐12, but the viable ...
DOI:
10.1111/jfpp.13209

44. Protective effect of antioxidants contained in milk-based fruit beverages against sterol oxidation products

Author:
Gabriel López-García; Antonio Cilla; Reyes Barberá; Amparo Alegría
Source:
Journal of functional foods 2017 v.30 pp. 81-89
ISSN:
1756-4646
Subject:
antioxidants; beverages; cell cycle checkpoints; cohesion; cytotoxicity; food matrix; human cell lines; humans; intestinal mucosa; milk; mitochondria; necrosis; oxidation; phytosterols; protective effect
Abstract:
... Sterol oxidation products (SOPs) have shown cytotoxic effect in human intestinal cells; however, their effect within a food matrix has not been assayed yet. This study evaluated the possible cytotoxic effect of SOPs within bioaccessible fractions (BFs) of two milk-based fruit beverages with (BFA)/without (BFB) plant sterols in differentiated Caco-2 cells and if the BFs counteracted the cytotoxic e ...
DOI:
10.1016/j.jff.2016.12.028

45. Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel

Author:
Debasmita Pathak; Jayshree Majumdar; Utpal Raychaudhuri; Runu Chakraborty
Source:
Journal of food measurement & characterization 2016 v.10 no.3 pp. 554-561
ISSN:
2193-4126
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidants; cohesion; color; hardness; loaves; mango peels; odors; porosity; taste sensitivity; texture; viscoelasticity; weight loss; wheat flour; whole wheat bread
Abstract:
... In the present study, the effect of ripe mango peel powder (MPP) at 0, 1, 3, and 5 % on rheological, physical, textural, color, antioxidant and sensory properties of whole wheat bread were evaluated. Rheological data of wheat flour incorporated with MPP showed an increase in viscoelastic property. However, the loaf height, weight loss percentage and specific volume were decreased with amount of in ...
DOI:
10.1007/s11694-016-9335-y

46. Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part‐Baked Bread

Author:
Mahsa Majzoobi; Aida Raiss Jalali; Asgar Farahnaky
Source:
Journal of food quality 2016 v.39 no.6 pp. 620-626
ISSN:
0146-9428
Subject:
absorption; adverse effects; antioxidants; bakery industry; beta-glucans; chewiness; cohesion; color; dough; dough development; hardness; oat flour; sensory properties; storage time; wheat flour
Abstract:
... Whole oat flour (WOF) is known for high β‐glucan and antioxidant content. The main purpose of this study was to replace white wheat flour with WOF at different levels of 0, 10, 20 and 30% in production of bread using part‐baking technology. Dough properties (using farinograph) and physical characteristics of full‐baked breads stored for 1 h and 72 h at 20C were studied. Increases in water absorpti ...
DOI:
10.1111/jfq.12237

47. Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Author:
Mahsa Majzoobi; Fatemeh Ghiasi; Asgar Farahnaky
Source:
International journal of food science & technology 2016 v.51 no.1 pp. 78-86
ISSN:
0950-5423
Subject:
antioxidants; cohesion; desserts; hardness; pH; particle size; vitamins; wheat germ
Abstract:
... Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry ...
DOI:
10.1111/ijfs.12947

48. Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera L.) Fiber Concentrates

Author:
Abdessalem Mrabet; Guillermo Rodríguez‐Gutiérrez; Rocío Rodríguez‐Arcos; Rafael Guillén‐Bejarano; Ali Ferchichi; Marianne Sindic; Ana Jiménez‐Araujo
Source:
Journal of food quality 2016 v.39 no.4 pp. 237-244
ISSN:
0146-9428
Subject:
Phoenix dactylifera; antioxidant activity; antioxidants; cohesion; dietary fiber; flour; fruits; ingredients; muffins; proximate composition; rancidity; sensory evaluation; steam; texture; Tunisia
Abstract:
... Secondary varieties of date from Tunisia are underutilized due to their low commercial quality. Fiber concentrates (DFC) can be obtained from these fruits after a steam pretreatment. DFCs were evaluated as a source of antioxidant dietary fiber for bakery products. Muffins were prepared with 2.5 and 5% flour substitution with DFCs obtained by treatments at 165 and 180C. The DFC‐doughs presented a s ...
DOI:
10.1111/jfq.12194

49. Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins

Author:
Rashida Rahman; Sharanagouda Hiregoudar; M. Veeranagouda; C. T. Ramachandra; Udaykumar Nidoni; R. S. Roopa; Ryan J. Kowalski; Girish M. Ganjyal
Source:
International journal of food properties 2015 v.18 no.4 pp. 785-795
ISSN:
1094-2912
Subject:
antioxidant activity; antioxidants; batters; chewiness; cohesion; color; dietary fiber; grasses; hardness; muffins; viscosity; wheat; wheat flour
Abstract:
... Wheat grass powder contains various antioxidant compounds and has excellent antioxidant activity. Wheat grass powder was added at 0, 2.5, 5.0, and 7.5% levels by replacing wheat flour to make muffins namely control, WG2.5, WG5.0, and WG7.5. The viscosity in the muffin batter, hardness, chewiness, protein, total dietary fiber, ash, and total phenolic content of baked muffins increased with increasi ...
DOI:
10.1080/10942912.2014.908389

50. Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins

Author:
Jatinder Pal Singh; Amritpal Kaur; Khetan Shevkani; Narpinder Singh
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1190-1197
ISSN:
0950-5423
Subject:
Syzygium cumini; antioxidants; batters; cohesion; color; consumer acceptance; flavonoids; fruit pulp; gluten-free foods; muffins; rheology; rice; rice flour; sensory properties; texture; viscoelasticity; water activity; xanthan gum
Abstract:
... This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation ...
DOI:
10.1111/ijfs.12764