A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts

Ngamlerst, Chattraya; Prangthip, Pattaneeya; Leelawat, Bootsrapa; Supawong, Supattra; Vatthanakul, Suteera

doi:10.3390/foods11172555

Cited by 3 publications

(3 citation statements)

References 33 publications

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“…Texture analysis was performed using a texture analyzer (TA Plus Texture Analyzer; Lloyd Instruments, Fareham, United Kingdom) following the method by Ngamlerst et al. ( 2022 ) with some modifications. Pudding samples (100 g) were weighed and stored overnight at 4°C in a 150 mL cup to allow the samples to reach equilibrium.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks

Karimidastjerd,

Gulsunoglu‐Konuskan,

Olum

et al. 2023

Food Science & Nutrition

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Nowadays, plant‐based milks are being considered as an alternative to dairy milk due to their advantages, such as sustainability, reduced allergenicity, health benefits, and lactose‐free nature. Plant‐based milks are widely used in the preparation of desserts, cheese‐like products, and beverages, among other applications. The aim of the present study was to formulate vegan rice puddings using various commercially available plant‐based milks as a sustainable alternative to dairy milk. For this aim, central composition design was applied to optimize the key processing parameters of the Thermomix®, including temperature (80–90°C), time (6–14 min), and the amount of rice flour (6–10%, w/v), using response surface methodology (RSM). According to the RSM results, the optimum conditions were found to be 90°C for 12.5 min with 6.5% rice flour, as they exhibited minimal phase separation and similar rheological and textural properties to dairy rice pudding. Soya milk pudding had the highest hardness value among the other plant‐based milk puddings, and whole fat milk, soya, oat, coconut, and cow's milks showed the best gel unity, according to the cohesiveness results. Phase separation, an important parameter for storage stability, was not observed during 7‐day storage at 4°C in all groups, except for pistachio milk rice pudding. Rheological results demonstrated that all vegan pudding samples exhibited a gel‐like structure with storage modulus (G′) exceeding loss modulus (G″) values. According to the descriptive sensory evaluation, coconut, oat, and soya milk rice puddings received the highest scores in overall acceptability. Our findings suggest that industrial plant‐based rice puddings have great potential as a novel product that meets the dietary needs of the vegan community by offering acceptable flavor and texture.

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Section: Methodsmentioning

confidence: 99%

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks

Karimidastjerd,

Gulsunoglu‐Konuskan,

Olum

et al. 2023

Food Science & Nutrition

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“…Degree of syneresis refers to the release of liquid or water from a gel or solid, resulting in the contraction or separation of the gel (Ngamlerst et al, 2022) and represents quality change in pudding products. Texture, appearance, and overall quality of the food product can change as a result of syneresis.…”

Section: Effect Of Fenugreek Gum and Eggplant Peel Extract Concentrat...mentioning

confidence: 99%

Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert

Yazıcıoğlu

2023

Turkish JAF Sci.Tech.

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The objective of this research was to examine the impact of fenugreek gum and eggplant peel extract on multiple characteristics of rice pudding, encompassing parameters such as total soluble solids content, pH, color, syneresis index, storage stability, total phenolic content, antioxidant activity, flavonoid, and anthocyanin content, along with a sensory evaluation using a 5-point hedonic scale. Different concentrations of fenugreek gum (0%, 0.2%, 0.4%) and eggplant peel extract (0%, 0.25%, 0.5%) were prepared and incorporated into the rice pudding formulation at varying levels. Higher concentrations of fenugreek gum and eggplant peel extract in the pudding resulted in improved syneresis percentage (68.25±0.42%). This result shows reduced water release and improved storage stability. The addition of fenugreek gum also positively associated with increased storage stability, while eggplant peel extract had no significant effect. Furthermore, while the content of monomeric anthocyanins, total phenolics, total flavonoids, and antioxidant activity in the rice pudding samples increased with higher concentrations of eggplant peel extract, consumer acceptance scores were reported to be very low.

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“…The texture is an essential attribute in dairy desserts such as pudding, due to its high effect on consumer acceptance (Choobkar, et al, 2022). Hardness and springiness parameters play a vital role in the acceptability of consumers and the quality of the product (Ngamlerst, et al, 2022). The results regarding to textural properties of chia seeds pudding are shown in Table 5.…”

Section: Pudding Texture Propertiesmentioning

confidence: 99%

Evaluation of Processing Untraditional Pudding Formula Wwith Added Chia Seeds Flour

Saleh

2022

Journal of Food and Dairy Sciences

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This work aimed to study the effect of incorporating chia seeds flour with corn starch into pudding blends in different ratios ( 1.5:4.5, 3:3, 4.5:1.5 and 6:0 (g/g) per 100 g milk), whereas corn starch (6 g/100 g milk) was used as a control sample. Functional properties of raw materials, physicochemical properties, protein quality, textural properties and sensory properties of prepared pudding samples were evaluated. The incorporation of chia seeds flour resulted in higher functional properties. Additionally, the protein, fat, ash and crude fiber content of pudding increased by 1.3, 1.4, 1.2, and 11.8 times in blend P4 (6:0 (g/g) chia seeds flour per 100 g milk) compared to the control blend (P). Moreover, the sum of essential amino acids and the sum of non-essential amino acids content were increased from 1.23 to 2.06 (g/100 g sample), and from 2.17 to 4.03 (g/100 g sample), respectively by increasing the chia seeds flour level. Thereby, increasing chia seeds flour level in pudding formula caused increasing values of indicators of protein quality. For textural properties, the cohesiveness increased from 0.48 to 0.68, whereas the other texture parameters demonstrated the opposite behavior by increasing the chia seeds flour level. Sensory evaluation resulted that the blend formed with 3: 3(g/g) chia seeds flour: corn starch (P2) was nearer to those of the control blend in terms of overall acceptability. The study recommends that chia seeds flour could be used as a new way to improve the functional properties and nutritional value of pudding.

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A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts

Cited by 3 publications

References 33 publications

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks

Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert

Evaluation of Processing Untraditional Pudding Formula Wwith Added Chia Seeds Flour

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