Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

Talens, Clara; Álvarez-Sabatel, Saioa; Ríos, Y.; Rodríguez, Roberto Sánchez

doi:10.1016/j.ifset.2017.07.011

Cited by 27 publications

(19 citation statements)

References 21 publications

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“…() investigating GF sponge cake with carrot pomace powder, high‐density cakes were also characterised by harder texture. Therefore, the properties of the applied flours and ingredients, as well as physical properties of batter (viscosity) and cake (moisture content, density, volume) should be evaluated in the cake‐making process because they considerably influence the textural properties and the quality of the final product (de la Hera et al ., ; Talens et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…However, the yellowness of the crust and crumb decreased with an increase in the amount of BLP in the formulation. Pigmented ingredients (orange by‐products) significantly influence the colour of the final product (Talens et al ., ). The visual differences between the typically creamy control GFS and broccoli GFS (B1, B2, B3) of light‐green colour can be seen at Fig.…”

Section: Resultsmentioning

confidence: 97%

“…Numerous studies demonstrated that both technological properties and nutritional value of GF products can be meaningfully improved by application of natural GF grains (Krupa‐Kozak et al ., ; Capriles & Arêas, ) or proteins of animal and vegetable origin (Nunes et al ., ; Krupa‐Kozak et al ., ). However, the use of alternative ingredients in the production of GF cake remains rare (Majzoobi et al ., ; Talens et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…In a recent study by Talens et al . (), a microwave‐dried orange by‐product was incorporated into the GF formulation to produce muffins characterised by an attractive colour, flavour and texture.…”

Section: Introductionmentioning

confidence: 99%

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Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

Krupa‐Kozak

Drabińska

Rosell

et al. 2018

Int J of Food Sci Tech

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Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

Krupa‐Kozak

Drabińska

Rosell

et al. 2018

Int J of Food Sci Tech

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“…Panellists preferred HAD + MW muffins due to their attractive color, flavor, texture and chewiness. [110] Chia seed mucilage (CM) Extract CM, dry it at 50 ºC, or lyophilize, and evaluate the effects of its incorporation on the technological quality of breads and pound cakes Fat in bread and cakes was replaced by CM at 25%, 50%, 75% and 100%.…”

Section: Wheat Replacement: 15%mentioning

confidence: 99%

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Peris

Rubio-Arraez

Castelló

et al. 2019

Foods

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Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

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A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces

Nemati,

Hesarinejad

2023

Food Science & Nutrition

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Due to the importance of the production of functional and nutraceutical foods with high added value, Shekartighal was used to develop ready‐made functional mayonnaise‐type sauces and evaluate their physicochemical, sensory, and antioxidant properties over 60 days of storage. Shekartighal had, on average, 76.85% carbohydrate, 9.24% protein, 4.91% fat, 1.74% ash, 7.26% moisture, 20.38 mgGAE/g total phenol content, 14.31 μM ferrous sulphate/g, and 145.12 μg/mL antioxidant activity. The results indicated that Shekartighal had high water absorption capacity (408.01%) and emulsion stability (91.83%). Following the textural and sensorial study, the product that stood out as the best performer was the sauce containing 3% Shekartighal. Consequently, this product was selected for further evaluation, where its physicochemical and antioxidant properties were assessed for a 60‐day duration under refrigerated storage (4°C). The formulation with 3% Shekartighal presented significantly more phenolic content and antioxidant properties than the control. During the 60‐day refrigerated storage (4°C) period, the physicochemical and antioxidant parameters of the enriched sauce remained stable. The addition of Shekartighal to the sauce significantly improved its nutritional quality, and the sauce enriched with 3% Shekartighal demonstrated the most favorable characteristics among the different concentrations tested. Overall, these findings suggest that Shekartighal could be utilized as a natural ingredient to create a functional sauce with notable antioxidant and nutritional properties.

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Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

Cited by 27 publications

References 21 publications

Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces

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