Extruded flour as techno-functional ingredient in muffins with berry pomace

Diez-Sánchez, Elena; Quiles, Amparo; Llorca, Empar; Reiβner, Anne-Marie; Struck, Susanne; Rohm, Harald; Hernando, Isabel

doi:10.1016/j.lwt.2019.108300

Cited by 19 publications

(9 citation statements)

References 38 publications

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“…Compression was performed with a 35-mm diameter aluminum plate. After the two compression cycles, the following parameters were recorded: hardness, elasticity, cohesiveness, and chewiness [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna

Trueba-Vázquez

Moraga

et al. 2020

Foods

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Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25–100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

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Section: Methodsmentioning

confidence: 99%

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna

Trueba-Vázquez

Moraga

et al. 2020

Foods

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“…(2013), which may be due to the total phenolic and polysaccharide of VBTL. It has been widely confirmed that polyphenols can inhibit digestive enzymes and decrease the digestibility of starch (Diez‐Sánchez et al., 2019). Interestingly, as the VBTL addition level increased throughout the digestive process (180 min), the starch hydrolysis of extruded rice with 3% VBTL significantly decreased compared to the extruded rice sample.…”

Section: Resultsmentioning

confidence: 99%

“…Content of rapidly digested starch (RDS), slowly digested starch (SDS), resistant starch (RS), and kinetic parameters b of the in vitro starch digestibility a RM0, raw material with 0% VBTL (Diez-Sánchez et al, 2019)…”

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confidence: 99%

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Liu

et al. 2021

Journal of Food Science

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Vaccinium bracteatum Thunb.leaves (VBTL) are a traditional Chinese herbal medicine with potential natural pigments and antioxidants. Its application information on extrusion is limited. In this study, to increase the usage of foods containing VBTL, rice‐based extrudates with VBTL were investigated. The extrusion was performed at a wide temperature range (60–140°C) and with different VBTL supplementations (3%–10%). The extrudates with 10% VBTL showed a significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity upon extrusion. TPC and TFC increased with the rise of barrel temperature. The VBTL color was stable during the wide‐temperature extrusion process. The bioactivities of the extrudates were positively correlated with the VBTLsupplement (R = 0.943–0.989). In addition, different addition levels of VBTL significantly changed the water absorption index (WAI), water solubility index (WSI), pasting properties, and in vitro starch digestibility of the extrudates. Moreover, extrudates with 3% VBTL showed the highest WAI and peak viscosity but the lowest in vitro starch digestibility. These results may suggest that rice extrudates with a low supplement of VBTL have an acceptable color and may be used as functional additives for high antioxidant and low glycemic response diets. Practical Application The results showed that the Vaccinium bracteatum Thunb. leaves (VBTL) color and antioxidation were stable during the wide‐temperature extrusion process. Extrusion processing can be used to enlarge the usage of VBTL and simplify its traditional processing method. Applying VBTL to the process of extrusion appears to be a suitable method of producing value‐added and low glycemic response extrudates.

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“…An interesting study was recently conducted on the valorization of processed berry waste in cereal-based foods to improve the nutritional profile of novel products [ 6 ]. Similarly, blackcurrant pomace, when added as a flour substitute in the specific type of bread, can prevent the hyperglycemic effect [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

et al. 2021

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Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

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Extruded flour as techno-functional ingredient in muffins with berry pomace

Cited by 19 publications

References 38 publications

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

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