Determining water and fat holding

Barbut, Shai

doi:10.1007/978-1-4613-1219-2_7

Cited by 35 publications

(28 citation statements)

References 67 publications

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“…The water-holding capacity, expressed as amount of water expelled from the gels (% WHC), also gradually increased as [Ca 2 + ] increased ( Table 2). This agrees with previous findings indicating that clear gels, having a fine protein structure, hold water better than opaque, aggregated gels (13,14). Increasing the [Ca 2 + ] from 10 mmol/L to 100 mmol/L gradually decreased gel clarity/transparency.…”

Section: Resultssupporting

confidence: 92%

“…A further increase of [Ca 2 + ] to 360 mmol/L did not appreciably change aggregate size. Increasing aggregate size increases gel opacity ( Table 2) and creates larger open spaces within the gel, reducing capillary forces (13,14) and hence WHC ( Table 2). Overall, probe results indicate that different structures can be distinguished by fast light measurement in the transition region from a clear to an opaque gel structure.…”

Section: Resultsmentioning

confidence: 98%

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Relationships Between Optical and Textural Properties of Cold-set Whey Protein Gels

Barbut

1997

LWT - Food Science and Technology

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 98%

Relationships Between Optical and Textural Properties of Cold-set Whey Protein Gels

Barbut

1997

LWT - Food Science and Technology

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“…These properties contribute to textural attributes, mouthfeel, and restrict the presence of expelled water on product surfaces such as meats (38,39). Water/oil hydration/ holding capacity refers to the amount of water/oil a protein can retain after vortexing and centrifugation (8).…”

Section: )mentioning

confidence: 99%

“…Water hydration capacity and oil holding capacity Water and oil holding properties of proteins are important for maintenance of product quality and consumer acceptability (38,39). These properties contribute to textural attributes, mouthfeel, and restrict the presence of expelled water on product surfaces such as meats (38,39).…”

Section: )mentioning

confidence: 99%

Functional properties of protein isolates from different pea cultivars

Stone

Avarmenko

Warkentin

et al. 2015

Food Sci Biotechnol

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Surface characteristics and functional attributes of protein isolates prepared from different pea cultivars using isoelectric precipitation were investigated. Protein levels of isolates ranged from 81-89% with isoelectric points occurring between pH 4.7-4.9. Surface hydrophobicity values differed among cultivars with CDC Dundurn and CDC Striker isolates having the lowest and highest values, respectively. Protein solubility values at pH 7.0 varied with MFR042 and CDC Dundurn isolates displaying the lowest (approximately 54%) and highest (approximately 76%) values, respectively. No significant (p>0.05) differences existed between cultivar isolates for water hydration and oil holding capacity values. Cooper and CDC Dundurn isolates had significantly (p<0.05) lower emulsifying activity indices (EAI) (approximately 31-33 m 2 /g) than the other cultivars. Emulsifying stability index values were all similar. EAI values were positively correlated with surface hydrophobicity values and negatively correlated with solubility values. Varietal differences for the functional attributes of solubility and emulsification were identified.

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“…The results obtained are however similar to those of flours from three mushrooms reported by Aremu et al (2009). This indicates that flour from T. heimii is highly hydrophilic and it would be useful in foods such as bakery products which require hydration to improve handling characteristics (Barbut, 1999). The difference in protein structure and the presence of different hydrophilic carbohydrates might be responsible for variation in the WAC of the flour.…”

Section: Functional Propertiesmentioning

confidence: 99%

Physicochemical and Functional Properties of Flour from the Wild Edible Mushroom Termitomyces heimii Natarajan Harvested in Côte d’Ivoire

Dué

Michel

Digbeu

2016

Turkish JAF Sci.Tech.

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In Sub-Saharan Africa, especially, in Côte d'Ivoire, the wild edible mushroom Termitomyces heimii Natarajan is the most prized and widely consumed for different reasons such as taste, flavour, attractiveness, uses as substitutes for meat or fish and medicinal values. The present study was aimed at evaluating the proximate composition and functional properties of T. heimii flour for further food products formulation. Fresh mushroom T. heimii were obtained from the market of Aboisso (5° 28′ 06″ N and3° 12′ 25″ W) in Côte d'Ivoire. The fresh mushrooms were dried and ground to obtain the crude flour. Chemical composition and functional properties were investigated using standard methods. The chemical composition revealed that it contains crude protein about 23.75%, crude fat 3.58%, moisture 11.59 %, ash 7.40%, total carbohydrate 54.70% and energy value of 345.90 kcal/ 100 g. These results suggest that T. heimii can be used in human diet to prevent undernourishment due to protein. Furthermore, the low fat content suggest that it would be an ideal food for obese persons and useful in preventing hypertension and hypercholesterolemia. The functional properties showed that it has high bulk density and water absorption capacity with values of 0.737 g/mL and 315.15 ± 45.74% respectively. This flour exhibited also good foaming properties. All these characteristics make it suitable as good thickeners in food products, useful in foods such as bakery products which require hydration and attractive for products like cakes or whipping topping where foaming is important. The mushroom T. heimii could be utilized for making some low-fat foodstuffs and snacks with considerable protein content. The mushroom flour shows good functional characteristics for use in many food industries.

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Determining water and fat holding

Cited by 35 publications

References 67 publications

Relationships Between Optical and Textural Properties of Cold-set Whey Protein Gels

Relationships Between Optical and Textural Properties of Cold-set Whey Protein Gels

Functional properties of protein isolates from different pea cultivars

Physicochemical and Functional Properties of Flour from the Wild Edible Mushroom Termitomyces heimii Natarajan Harvested in Côte d’Ivoire

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