Effect of Ingredient Interactions on Techno‐Functional Properties

Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties

“…However, their oil absorption capacity and viscoelastic properties make them suitable ingredients for preparing dressings, creams, cheeses, or other products with high-fat content. Furthermore, this flour can be used as a vehicle to incorporate vitamins, flavors, and odors into the formulation of food products (Bobade et al, 2021).…”

“…Such characteristics suggest that the popped starch could be used as an additive to improve the food matrix, obtaining a more stable structure with better interaction between all the components of the three-dimensional network. Therefore, they could be used as stabilizing agents in aqueous or multi-phase food systems such as yogurts, porridges, purees, creams, and bakery products, among others (Bobade et al, 2021).…”

“…On the other hand, their gel properties indicate an additive capable of increasing the rigidity, cohesiveness, hardness, and springiness of the food matrix. The above, combined with their high-water absorption capacity and low syneresis, make starch from popped grains suitable for incorporation as binding agents in food systems such as yogurt, purees, porridges, soups, creams, and confectionery products, among others (Bobade et al, 2021).…”

Uses of carotenoid-rich ingredients to design functional foods: a review

“…Many features of meals and food supplies, such as microstructure, particle size distribution (PSD), and mouthfeel, are impacted by many components and their interactions during the food manufacturing process. The connection of compounds used in nutrient content, as well as those found naturally in food, has a massive effect on the emulsification behavior, water retention characteristics, foaming and foam consistency, gelation solubility, water holding capacity (WHC), flavour characteristics, and viscosity of the food system (Bobade et al, 2021).…”