Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Román, Laura; Martínez, Mario M.

doi:10.1016/j.foodres.2015.04.035

Cited by 46 publications

(35 citation statements)

References 47 publications

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“…When those processing requirements were met, an important increase in cold water absorption capacity and swelling power of the flours was found, being those values generally higher when using coarser flours (132-200 μm). In fact, due to this ability to absorb water at low temperatures, pregelatinised extruded flours have been used to improve the hydration in bread doughs (Martínez et al, 2013), as well as a fat replacements in mayonnaises (Román et al, 2015a) and cakes (Román et al, 2015b). The rheological behaviour of emulsions, such as sauces, is a critical characteristic that must be studied as it is closely related to the sensory attributes, quality, and processing properties of a food product (McClements, 2005).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román

Reguilón

Gómez

2018

Journal of Food Engineering

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Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural properties and stability of model sauces prepared with wheat and rice extruded flours with three different particle size fractions were assessed. All tested sauces showed non-Newtonian, shear-thinning and thixotropic fluid characteristics. Sauces made with rice extruded flours, with lower protein and amylose contents, presented lower shear-thinning behaviour, consistency index and yield stress than wheat based sauces. Rice sauces also displayed a less compact microstructure and lower viscoelastic character but a higher resistance to freeze-thaw process. Regarding particle size, the finest flours showed lower values of consistency index, yield stress, and G' and G'' moduli but led to higher syneresis. Overall, results proved that pregelatinised extruded flours can be used in sauces applications without heating, but their properties greatly depend on the cereal type and its particle size.

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Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román

Reguilón

Gómez

2018

Journal of Food Engineering

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“…The flours with a high degree of pregelatinization have a greater thickening power in cold water than the traditional flours, and a higher water absorption and retention capacity (Hagenimana et al 2006;Martínez et al 2014a), which may help to provide a more tender and less dry texture in cakes with reduced fat. Actually, pregelatinized starches and extruded flours have been successfully proposed to partially replace the oil in oil-in-water emulsions (Lee et al 2013;Román et al 2015). Extruded flours have also been used to improve performance in baking, since they allow the quantity of water in the formulation and in the final wheat bread to be increased (Martínez et al 2013) or the quality of gluten-free breads to be improved (Martínez et al 2014b).…”

Section: Introductionmentioning

confidence: 99%

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

et al. 2015

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The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

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“…In fact, a positive correlation between water-binding capacity and viscosity was observed (P < 0.0001; r = 0.80). In extruded flours, a great amount of pregelatinised starch, which presents a major thickening effect, could cause a higher viscosity of the continuous phase (Roman et al, 2015). In this way, when the flour is substituted by a low percentage of protein, despite the water-binding capacity of proteins being lower than extruded flour, the substituted level is so small that its effect on viscosity was minimal.…”

Section: Puree Characterisationmentioning

confidence: 99%

The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees

Sahagún

2019

Int J of Food Sci Tech

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Summary Over last years, consumers demand products that are easy to eat with health benefits. The use of extruded flours would be a good choice to reduce the preparation time. Moreover, high protein intakes would have a positive influence on the health of specific population groups. Therefore, this study aims to assess how the addition of vegetal (rice and pea) and animal (egg white and whey) proteins could influence the characteristics of purees prepared with extruded maize flour. Rheological behaviour, microstructure, viscosity, syneresis and sensory evaluation of purees were determined. The incorporation of vegetal proteins hardly modified the puree viscosity before and after heating, and reduced the syneresis after the freeze–thaw process. Animal proteins reduced the viscosity and G′–G″ at 30 °C and increased them after heating, and also increased the syneresis after cooling and freezing. Finally, pea and egg white proteins hardly modified the overall acceptability while whey protein improved it.

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Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Cited by 46 publications

References 47 publications

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees

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