Effect of the various fats on the structural characteristics of the hard dough biscuit

Kouhsari, Fatemeh; Saberi, Farzad; Kowalczewski, Przemysław Łukasz; Lorenzo, José M.; Kieliszek, Marek

doi:10.1016/j.lwt.2022.113227

Cited by 20 publications

(11 citation statements)

References 24 publications

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“…The colour of native and in situ steam‐exploded chicken bone powder was measured by a CR‐10 chromameter (Minolta, Japan). L *, a * and b * values were recorded and used to calculate the Chroma and Hue values of chicken bone powder (Kong et al., 2022c; Kouhsari et al., 2022; Yang et al., 2022).…”

Section: Methodsmentioning

confidence: 99%

Improving grindability and bioaccessibility of chicken bone by in situ steam explosion

Kong

et al. 2023

Int J of Food Sci Tech

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Summary The impacts of in situ steam explosion (ISE) on the particle size, protein solubility and digestibility, calcium release and structural characteristics of chicken bone powder were analysed. ISE significantly reduced the average particle size from 142.62 to 84.47–105.10 μm, while maintained the proximate compositions. The Fourier transforms infrared spectra and X‐ray diffraction further illustrated that there were no marked differences in the functional groups between native and ISE bone powders. Moreover, soluble protein content in chicken bone powder was remarkably enhanced by the ISE from 3.28 to 3.73 mg g−1. ISE powder (at 121 °C for 90 min) had higher protein digestibility (48.63%) than that of native (30.82%). Finally, ISE powder showed a higher calcium release and 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulphonic acid) diammonium salt (ABTS) radical scavenging activity of digestive juice. The results proposed the feasibility of using ISE as an effective strategy to improve the nutritional quality of chicken bone.

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Section: Methodsmentioning

confidence: 99%

Improving grindability and bioaccessibility of chicken bone by in situ steam explosion

Kong

et al. 2023

Int J of Food Sci Tech

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“…The CIELab scale was used to determine the colour (L*, a* and b* parameters) of the wafers according to Kouhsari et al (2022) with slight modifications. All the determinations were performed with a Minolta Chromameter CR 300 (Osaka, Japan).…”

Section: Methodsmentioning

confidence: 99%

Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity

Mantovano

Patrignani

Conforti

2022

Food sci. technol. int.

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The incidence of celiac disease is increasing, therefore the demand for gluten-free products that also satisfy the nutritional requirements of celiac individuals is rising. Thus, the objective of the present work was to develop a gluten-free nutritionally balanced wafer formulation with a high content of antioxidants. First, the animal fat used in the traditional formulation was successfully replaced by high oleic sunflower. Second, the antioxidant content of several flavourings (cinnamon/honey/anise/vanilla) was measured and their addition to a gluten-free wafer formulation was evaluated. Third, multivariate statistical tools were used to select the formulation that properly mimicked the characteristics of a gluten-containing wafer. According to the results, anise and cinnamon were the most suitable flavourings to prepare gluten-free wafers, and the sensory analysis concluded that these formulations were highly acceptable (means>6.7 on the hedonic scale). Finally, the storage time analysis indicated that the texture of the gluten-free wafers was more susceptible to water absorption than gluten-containing wafers. Besides, cinnamon wafers presented a higher bioaccessible antioxidant capacity than anise wafers (43.5 ± 0.1 mg Trolox/g and 18.8 ± 0.9 mg Trolox/g respectively) (p < 0.05), which remained stable for four months. This indicates that during its shelf life, the product could be consumed with its beneficial effects intact.

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“…It was explained by Kouhsari et al and Rathnayake et al that higher DF values represent more complex structural images or crumb images with coarser gray levels, while lower DF values have simpler and finer structural [46,53]. In the results of this study, it was found that the DF value of each treatment was not significantly different, so the pore structure formed tended to be complex, with a decrease in the complexity of the pore structure as the protein concentration of the biscuits increased.…”

Section: Dimension Fractal Of Biscuitsmentioning

confidence: 99%

The effect of modified (preheated) soybean concentrate powder on high protein biscuit

Huda,

Taira,

Rahimah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Protein is a key structural component in many foods. Soybeans are a plant-based protein source, that is used in food. Soy concentrate is generally high in nutrients, particularly protein, with an essential amino acid profile that is immense in plant products and closely resembles animal protein. In increasing the characteristics of processed soybean products, such as physical modification, namely the preheated process. The preheated process is a physical modification that requires heating the product at a specific temperature and time, with the aim of reaching the protein denaturation point for improving the functional characteristic of protein contents. Greater public interest in healthy diets, leading to contributes to the development of protein-enriched foods, one of which is biscuits. The aim of this study was to determine the effect of modified preheated soybean concentrate powder in the physical characteristic of high protein biscuits (11 - 15%). Texture characteristics, macrostructure, and sensory quality of biscuits were studied. In this study, soy protein was preheated for 20 minutes at a temperature of 80°C. The results showed that preheated treatment affected a decrease in texture quality compared to control biscuits, also it induced a decrease in porosity of biscuits, compared to control. The preheated treatment that reaches the denaturation point simulate improving the physical characteristic of biscuit, one of which is not give an excessive textural effect in the formulation of high-protein food. The best-preheated treatment was found in an 11% soy biscuit with a great texture. ImageJ analysis of macrostructural test results revealed that the porous biscuits were found in 11% preheated soy biscuits. According to the comparison sensory, triangle test, the panelists cannot defined a pair of control and 11% soy biscuit.

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Effect of the various fats on the structural characteristics of the hard dough biscuit

Cited by 20 publications

References 24 publications

Improving grindability and bioaccessibility of chicken bone by in situ steam explosion

Improving grindability and bioaccessibility of chicken bone by in situ steam explosion

Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity

The effect of modified (preheated) soybean concentrate powder on high protein biscuit

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