Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture

Allais, Irène; Edoura-Gaena, Roch-Boris; Dufour, Éric

doi:10.1016/j.jfoodeng.2005.08.017

Cited by 19 publications

(16 citation statements)

References 27 publications

(25 reference statements)

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“…Just as the literature shows a wide variety in the percentage compression, the speed of compression also varies from 0.02 mm/s (Ravi and Susheelamma 2004) to 100 mm/s (Allais et al . 2006).…”

Section: Resultsmentioning

confidence: 99%

Texture Profile Analysis - How Important Are the Parameters?

Rosenthal¹

2010

Journal of Texture Studies

120

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A starch‐glycerol gel was subjected to a two‐bite compression test using two sample‐instrument geometries, various speeds of compression and strain levels, both with lubrication or not. Results were interpreted using the primary characteristic terminology previously defined in Texture Profile Analysis. Compression speeds from 0.1 to 10 m/s showed a logarithmic relationship with hardness, cohesiveness, corrected cohesiveness and adhesiveness. Gels survived compression to strains of 0.90 without failing, strain levels from 0.25 to 0.90 resulted in an exponential rise in hardness with increasing strain and linear reduction in corrected cohesiveness. Lubrication had no significant influence on any of the measured parameters and an application of force with different sample‐instrument geometry revealed that parallel plates and plungers only had an influence on gel hardness. Caution is urged when researchers modify the test protocol from 75% deformation with parallel plates. A minimum crosshead speed of 2 mm/s is recommended. PRACTICAL APPLICATIONS Texture Profile Analysis has been widely applied to test solid and semisolid foods; however, some researchers deviate from the original test protocol. This article attempts to show how modifying the parameters in the test protocol can influence the apparent properties of the sample.

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Section: Resultsmentioning

confidence: 99%

Texture Profile Analysis - How Important Are the Parameters?

Rosenthal¹

2010

Journal of Texture Studies

120

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“…Density is an indicator of the amount of air incorporated in the batter (Allais et al, 2006b), where it is expressed as percentage overrun and they are inversely related (Eq. (2)).…”

Section: Batter Densitymentioning

confidence: 99%

“…For a general observation of power ultrasound application on a cake manufacture process, the level of overrun is critical in ensuring a good cake. Allais et al (2006b) stated that a product will not develop well if the density is too high due to insufficient air is incorporation and hence produce low volume of cake. The ANOVA results of cake volume presented in Table 4 shows that the ultrasound treatment duration has more significant effect (P < 0.001) than the power applied (P < 0.1).…”

Section: Batter Rheologymentioning

confidence: 99%

“…2a and 3b, lower batter densities yielded higher viscosities and vice versa. High viscosity given by the mixture of flour and water is favourable to physically retain small bubbles incorporated into the batter during mixing for stabilization (Allais et al, 2006b) and to retain the air produced by the baking powder during baking (Stauffer, 1990;Gómez et al, 2010). However, Sakiyan et al (2004) reported that the increment of air entrapped in the cake batter may cause the viscosity decrease in emulsified system.…”

Section: Relationship Between Batter Density With Viscosity or Cake Vmentioning

confidence: 99%

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Power ultrasound aided batter mixing for sponge cake batter

Tan

Chin

Yusof

2011

Journal of Food Engineering

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a b s t r a c tA high power ultrasound bath system has been used as a processing aid during sponge cake batter mixing in enhancing the mixing process to produce better quality of cake texture. The formulation for loading of 3 sponge cakes was mixed for 9 min at 90 rpm under different combinations of ultrasound power exposure ranging from 1 to 2.5 kW, and for duration ranging from 3 to 9 min. The ultrasound was able to enhance the mixing process by resulting in lower batter density and flow behavior index, higher overrun and viscosity compared to the non-aided mixing. With the 2.5 kW ultrasound assisted mixing for entire batter mixing of 9 min, a better cake quality was produced in terms of lower cake hardness, and higher cake springiness, cohesiveness and resilience. The aided ultrasound power and duration during cake batter mixing showed more significant effects on cake properties than its batter properties.

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“…Foam density was determined following the procedure reported by Allais et al (2006). Measurements were performed in a 150 mL plastic cup at room temperature.…”

Section: Cake Batter Preparationmentioning

confidence: 99%