seyed vahid loghmani; hooman molavi; mohammad fazel
Abstract
In recent years, there has been tendency among consumers to use low-calorie products with lower sugar content to promote their health. In this study, the effects of various bulk sweeteners such as isomalt, inulin and sorbitol in the formulation of dark chocolate as a sugar substitute on the rheological ...
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In recent years, there has been tendency among consumers to use low-calorie products with lower sugar content to promote their health. In this study, the effects of various bulk sweeteners such as isomalt, inulin and sorbitol in the formulation of dark chocolate as a sugar substitute on the rheological properties, melting behaviors and sensory properties of dark chocolate were compared and evaluated. The samples were subjected to steady and dynamic rheological analyses; melting parameters such as initial melting temperature, peak temperature, enthalpy and final melting temperature, as well as sensory analysis, were investigated using a 5-point hedonic method. The use of different types of bulk sweeteners had a significant effect on the rheological and sensory properties of dark chocolate; so, isomalt increased, while inulin and sorbitol decreased the apparent viscosity of the samples. Substituting sugar with sorbitol increased the gel-like behavior, while isomalt and inulin increased the viscous behavior of the samples. Bulk sweeteners also caused changes in the initial melting temperature and enthalpy, as well as decreasing the peak melting temperature of dark chocolate. Sensory evaluation also showed that the samples containing sorbitol had the lowest and those having sucrose had the highest score related to the total acceptance. Bulk sweeteners had different effects on the sensory and rheological properties of dark chocolate; so, the use of a mixture of these compounds to achieve an optimal formulation similar to that of the commercial sample is recommended.
hannaneh Ghorbani; Mehdi Seyedain-Ardebili; Ghasem Fadavi
Abstract
Potato peel is a by-product of starch production and other potato products. It has notable functional properties and has been considered due to its high absorption properties in the food industry. This study was performed to investigate the effect of potato peel powder on biscuit dough rheology and biscuit ...
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Potato peel is a by-product of starch production and other potato products. It has notable functional properties and has been considered due to its high absorption properties in the food industry. This study was performed to investigate the effect of potato peel powder on biscuit dough rheology and biscuit properties. The flour was substituted by potato peel powder at the levels of 0, 5, 10 and 15 percent (samples P1 to p4) and the effects were investigated. The results showed that by increasing the amount of potato peel powder, the amount of protein, color indices (L* and b*) and the cohesion of the samples decreased significantly and the amount of fiber, a* index and hardness of biscuit samples increased (p≤ 0.05). No significant differences were observed among moisture, fat and adhesion of samples (p≤ 0.05). The results of sensory analysis also showed that the highest score of taste and smell belonged to samples P1 (no potato peel fiber) and P2 (containing 5 percent potato peel fiber). Also, the highest score of color, texture and overall acceptance belonged to the P1 and P2 samples (p≤0.05) and potato skin fiber caused a significant decrease in color and texture scores of other samples. P2 treatment (containing 5 percent potato skin fiber) was introduced as the best treatment. In general, it can be stated that the addition of potato peel powder, up to 5 percent does not create undesirable changes in the sensory properties of the biscuit and can be applied to fortify the product with fiber.
Abstract
Physical instability and cohesion of fat-based filling in baking products have long been one of the major problems in the food industry. Since the continuous phase of these fillings is fat, the desired thermal stability can be achieved by selecting the appropriate oil. Palm oil and its products are oxidation ...
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Physical instability and cohesion of fat-based filling in baking products have long been one of the major problems in the food industry. Since the continuous phase of these fillings is fat, the desired thermal stability can be achieved by selecting the appropriate oil. Palm oil and its products are oxidation resistant and stable for a long time at high temperatures. In this study, in order to achieve heat stable oil in the formulation of cake filling, palm oil was fractionated at two temperature levels of 5°C and 17°C, by solvent method and using pure acetone, and physical chemistry tests including determination of combination of fatty acids, solid fat content, thermal behavior analysis, melting point, saponification index, iodine index, peroxide number, acid number were performed. Palm olein oil of 17°C was used in the filling formulation and the effects of cooking temperature and storage time on the sensory, physical and rheological properties of the filling (hardness, cohesion, adhesion, gummy state) were evaluated. By reducing the fractionation temperature, in stearin fractions, the percentage of unsaturated fatty acids decreased and the percentage of saturated fatty acids increased. The palm-olein fraction of 17°C was suitable for using in formulation of filling due to fast melting profiles and relatively high solids content in 20°C, and uses in formulation of filling have affected all texture factors. Temperature and time alone did not make difference (P> 0.05) in the rheological, physical and sensory characteristics of the filling, but at the same time caused a difference (P ≤ 0.05) in the factors mentioned. The palm olein fraction of 17 °C in the formulation produced a thermal stability in the cake.
Abstract
Flaxseed is rich in omega-3 essential fatty acids, lignans, dietary fiber and natural antioxidants such as tocopherols. Because of its functional effect in preventing disease, flaxseed is used as an ingredient to fortify food formulations. Bread is a major food product in Iran. Fortification of wheat ...
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Flaxseed is rich in omega-3 essential fatty acids, lignans, dietary fiber and natural antioxidants such as tocopherols. Because of its functional effect in preventing disease, flaxseed is used as an ingredient to fortify food formulations. Bread is a major food product in Iran. Fortification of wheat flour with ground flaxseed makes use of the healthy benefits of flaxseed. This study investigated the rheological properties of dough prepared using flaxseed-supplemented flour. Flaxseed flour was used to replace 50, 10, 150 and 200 g.kg-¹ of the wheat flour. Farinograph results showed greater water absorption, longer development time, increased softening and a higher farinograph quality number for the flaxseed-supplemented flours over the control flour. Dough stability time for all blends decreased except for that with 5% flaxseed. Extensograph testing revealed a significant increase in maximum resistance of dough to extension and a substantial decrease in dough extensibility and extension energy. Despite the beneficial health effects of flaxseed in fortification of bread, the negative effects of high concentrations of flaxseed powder on dough quality and rheological properties must be considered and precautions taken to compensate for these adverse effects.
