Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

Gani, Adil; Broadway, AA; Ahmad, Mudasir; Ashwar, Bilal Ahmad; Wani, Ali Abas; Wani, Sajad Mohd; Masoodi, F.A.; Khatkar, B. S.

doi:10.1007/s13197-014-1649-3

Cited by 55 publications

(54 citation statements)

References 22 publications

(21 reference statements)

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“…The lemon biscuits, being a baked product, had a structure with little moisture which made them very resistant, hard, rigid and compact. Similar results were found Gani et al, [28], in baked biscuits, which indicated that among the factors that most contributed to and influenced the textural parameters were gelatinisation of starches, reduction of moisture content of the product during heat treatment, denaturation of proteins and crystallization of sugar at baking temperature. In figures 7, 8, 9, and 10, the behaviour of a random sample of lemon cracker for each thickness was observed in detail during the respective three-point cracking tests.…”

Section: Proximal Composition Of Biscuit Samplessupporting

confidence: 87%

Instrumental assessment of textural parameters of Colombian lemon biscuits

Gonzalez¹,

Gallo²,

Correa³

et al. 2018

ces

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The objective of the research was to evaluate the textural parameters of biscuits from the municipality of Cereté (Cordoba, Colombia). The proximal composition of the samples was analyzed, unidirectional compression and three-point breaking tests were applied, using a texture analyzer, and a sensory evaluation was performed. A completely randomized experimental design and variance analysis were used to determine the influence of biscuit thickness on proximal, texture and sensual parameters. The thicker samples had lower moisture content; the thickness did not influence in protein, ash, fat, fiber, carbohydrates and calories content. The thicker biscuits had higher values of firmness, consistency, maximum strength and stiffness. There was a direct and highly significant correlation between firmness, consistency and fracturability. The thickness influenced the variation of texture parameters; these variations were explained by changes after heat treatment such as starch gelatinisation, protein denaturation and reduction of moisture content. The results coincided with those reported by other authors in cookies made from vegetable flours. The biscuits showed good sensory acceptance, the thicker ones had the best approval in hardness.

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Section: Proximal Composition Of Biscuit Samplessupporting

confidence: 87%

Instrumental assessment of textural parameters of Colombian lemon biscuits

Gonzalez¹,

Gallo²,

Correa³

et al. 2018

ces

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“…Cookies with GP presented higher hardness than the control, being this difference was more pronounced with increasing substitution percentage. Other authors also observed an increment of hardness with the addition of rice bran protein (Yadav et al ., ) or dairy proteins (Gani et al ., ; Sarabhai & Prabhasankar, ). This effect aligns with the results of Pareyt et al .…”

Section: Resultsmentioning

confidence: 99%

“…Changes in cookies colour are produced due to Maillard reactions between reducing sugars and amino side chains of proteins (Wani et al, 2010;P erez et al, 2013). Protein hydrolysis produces particles with smaller size, thereby increasing the number of reactive sites, which leads to greater surface available to interact with reducing sugars (Gani et al, 2015). This may explain the lower L* values of the cookies with HGP.…”

Section: Colourmentioning

confidence: 99%

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Bravo‐Núñez

Sahagún

Martinez

2018

Int J of Food Sci Tech

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Summary This study aims to establish how the substitution of wheat flour by high levels (15%, 30% and 45%) of gluten or hydrolysed gluten proteins affects sugar‐snap cookies properties. An increase in water‐binding capacity was observed when proteins were present. An increase in the dough elastic modulus was observed for gluten protein, but it decreased when hydrolysed gluten protein was used. Regarding the physical characteristics of the cookies, for the same protein percentage, the presence of gluten protein decreased spread ratio and increased hardness, while hydrolysed gluten protein increased spread ratio and yielded darker cookies without modifying the hardness. As for sensory characteristics, taste was negatively influenced by hydrolysed protein and visual acceptability was enhanced when gluten protein was present. Overall acceptability was decreased for the highest levels of hydrolysed gluten protein. Nevertheless, the highest levels of gluten protein did not modify the acceptability.

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“…Protein hydrolysates have been widely produced and characterized from the enzymatic hydrolysis of various proteins, and their functional and biological properties have been extensively investigated in the literature (Zheng et al 2015;Cian et al 2015;Chalamaiah et al 2015a;Gani et al 2014;Cattaneo et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides

Sayari

Sila

Haddar

et al. 2015

Environ Sci Pollut Res

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Concerns over the environmental and waste disposal problems created by the large amounts of by-products generated from fish processing industries are increasing worldwide. The bioconversion of those marine waste by-products through the enzymatic hydrolysis of their protein content offers the possibility for the development of bioactive peptides for use in various biotechnological applications. The present study aimed to investigate and evaluate the biological and functional properties of smooth hound (Mustelus mustelus) protein hydrolysates (SHPHs) obtained by treatment with intestinal and gastric enzyme preparations from M. mustelus viscera and porcine pancreatin. The results revealed that the SHPHs exhibited different degrees of hydrolysis and antioxidant activity. The hydrolysate produced by the intestinal crude extract presented the highest rate of antioxidative activity, showing an IC50 value of 1.47 ± 0.07 mg/mL in 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assays. The alkaline protease extract from the intestine of M. mustelus produced hydrolysate with the highest angiotensin I-converting enzyme (ACE) inhibitory activity (82 ± 1.52% at 2 mg/mL). All the protein hydrolysates showed excellent solubility and interfacial properties that were governed by pH. The major amino acids detected in SHPHs were glutamic acid/glutamine, aspartic acid/asparagine, histidine and arginine, followed by methionine, phenylalanine, serine, valine and leucine. Overall, the results indicated that smooth hound by-products can be used to generate high value-added products, thus offering a valuable source of bioactive peptides for application in wide range of biotechnological and functional food applications.

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Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

Cited by 55 publications

References 22 publications

Instrumental assessment of textural parameters of Colombian lemon biscuits

Instrumental assessment of textural parameters of Colombian lemon biscuits

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides

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