A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

Ghnimi, Hayet; Ennouri, Monia; Chèné, Christine; Karoui, Romdhane

doi:10.1080/10408398.2021.2012124

Cited by 5 publications

(3 citation statements)

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“…These spectroscopic techniques have been applied to the combined determination of food composition, textural features, and food preferences, presented as promising tools to model food-human interactions [26]. Several reviews addressing the prediction of quality-related properties have been published in recent years, focusing on one specific beverage or food [25,27,28] or on a collection of fresh [26,29,30] or processed [31][32][33] commodities. Some reviews focused only on quality and safety [34][35][36][37]; others included sensory analysis but only of specific foods [38][39][40].…”

Section: Introductionmentioning

confidence: 99%

Spectroscopy, a Tool for the Non-Destructive Sensory Analysis of Plant-Based Foods and Beverages: A Comprehensive Review

Basile,

Mallardi,

Cardone

2023

Chemosensors

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In recent years, there has been a significant rise in the popularity of plant-based products due to various reasons, such as ethical concerns, environmental sustainability, and health benefits. Sensory analysis is a powerful tool for evaluating the human appreciation of food and drink products. To link the sensory evaluation to the chemical and textural compositions, further quantitative analyses are required. Unfortunately, due to the destructive nature of sensory analysis techniques, quantitative evaluation can only be performed on samples that are different from those ingested. The quantitative knowledge of the analytical parameters of the exact sample ingested would be far more informative. Coupling non-destructive techniques, such as near-infrared (NIR) and hyperspectral imaging (HSI) spectroscopy, to sensory evaluation presents several advantages. The intact sample can be analyzed before ingestion, providing in a short amount of time matrices of quantitative data of several parameters at once. In this review, NIR and imaging-based techniques coupled with chemometrics based on artificial intelligence and machine learning for sensory evaluation are documented. To date, no review article covering the application of these non-destructive techniques to sensory analysis following a reproducible protocol has been published. This paper provides an objective and comprehensive overview of the current applications of spectroscopic and sensory analyses based on the state-of-the-art literature from 2000 to 2023.

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Section: Introductionmentioning

confidence: 99%

Spectroscopy, a Tool for the Non-Destructive Sensory Analysis of Plant-Based Foods and Beverages: A Comprehensive Review

Basile,

Mallardi,

Cardone

2023

Chemosensors

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“…Several techniques, such as physicochemical, textural, colorimetric, gas chromatography, high‐performance liquid chromatography, and sensory analysis, are enhanced over the past decades to assess the quality of biscuits (Ghnimi et al, 2021 ). Although these analyses have been proved as well‐organized methods, they are expensive, laborious and involve the use of many toxic chemical products.…”

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging

Ghnimi

Karoui

Attia

et al. 2022

Food Science & Nutrition

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Cookies or biscuits are very widespread and versatile snack foods occupying a noteworthy position in bakery industry due to their various tastes and attractive properties like longer shelf life, and texture, including vast consumption (Ghnimi et al., 2021). During the manufacturing and the storage of biscuits, many organoleptic, textural, and physicochemical changes may take place. The lipid oxidation, Maillard reaction, and caramelization reactions explicate most of these changes. However, since biscuits contain high amounts of lipids (usually above 20%), lipid oxidation is the most common reaction having negative effects on their quality (Mildner-Szkudlarz et al., 2009). Oxidative changes are generally connected with higher negative incidence on human health. Therefore, conserving the high quality of biscuits is of wide importance from nutritional and economical points of view, since these snack foods are extensively used and often stored for prolonged periods before eating. For this purpose, the delay in lipid oxidation reaction by adding synthetic antioxidants, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ), has been reported in the literature (Mildner-Szkudlarz et al., 2009;Nanditha et al., 2009). However, recent investigations have indicated that

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Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management

Naveed,

Sultan,

Awan

et al. 2024

Food Chemistry: X

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A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

Cited by 5 publications

References 145 publications

Spectroscopy, a Tool for the Non-Destructive Sensory Analysis of Plant-Based Foods and Beverages: A Comprehensive Review

Spectroscopy, a Tool for the Non-Destructive Sensory Analysis of Plant-Based Foods and Beverages: A Comprehensive Review

Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging

Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management

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