Fortified cake with pomegranate seed powder as a functional product

Ayoubi, Azam; Balvardi, Mohammad; Akhavan, Hamid‐Reza; Hajimohammadi-Farimani, Reza

doi:10.1007/s13197-021-05016-5

Cited by 13 publications

(9 citation statements)

References 21 publications

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“…The results were attributed to unsaturated fatty acids present in PS. Our results were different from the results those of Ayoubi et al (2021). This difference in findings may be due to the use of a small amount in our study, but we think it is more likely to be due to enhanced‐antioxidant compound bioavailability obtained by size reduction.…”

Section: Resultscontrasting

confidence: 99%

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The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes

Meral

Ekin

Kutlu

et al. 2022

Food Processing Preservation

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Oil‐loaded nanoemulsions (NEs) with a diameter of 192.28–240.70 nm were obtained and NEs (containing 3.75 g nanosized oil) were added to the fat‐reduced cake formulation. The fat content decreased by 42.38%, 44.42, and 45.84%. With the fat reduction, the specific volume increased from 2.43 to 3.07 cm3/g. It was revealed that cakes with less fat were just as soft as the control. The ABTS (2,2‐azino bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid)) radical cation scavenging value, which was 62.45 mmol TEAC/g (Trolox Equivalent Antioxidant Capacity/g) for the control sample, significantly increased with NE replacement. In addition, cakes containing only 3.75 g of a nanosized oil showed sensory qualities similar to the control. Cake samples' greasiness remained the same even though NE‐containing samples had less fat. In summary, adding NE to a cake's formulation can improve the functional, oxidative, and physical properties without lowering the cake's quality. Also, NE addition could limit mold and yeast growth. Practical applications The cake is a bakery product consumed by all ages of people. However, its high fat ratio is one of the major problems related to cake. Although researchers and food producers have tried for reducing the fat content with carbohydrate and protein‐based fat replacers, it is a big problem to produce a desirable cake without fat. In this sense, nanoemulsions containing nano‐scale oil can be the solution to overcome this problem. In this study, nanoemulsions with a diameter of 192.28–240.70 nm were successfully fabricated. The nanoemulsions containing only 3.75 g nano‐oil were added to the fat‐reduced cake formulation. According to the results, highly acceptable cakes were obtained by nanotechnology. Sensory properties were improved with nanotechnology despite the fat reduction. A novel, cheap, and easy formulation was developed for fat‐reduced cakes. Consequently, it was revealed, that nanoemulsions can be successfully used in fat‐reduced cake production, also, the functional properties of cakes can be improved via nano‐oil.

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Section: Resultscontrasting

confidence: 99%

“…Although fat‐reduced cakes included more unsaturated fatty acids and less shortening, the PV in these samples was similar to or lower than the control. Ayoubi et al (2021), in their study, using the pomegranate seed (PS) as a fortification ingredient in the cake formulation. They determined PV was higher in PS‐containing cakes.…”

Section: Resultsmentioning

confidence: 99%

The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes

Meral

Ekin

Kutlu

et al. 2022

Food Processing Preservation

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“…The presence of fibre components from DGPP affected the baking performances of the vegan muffins since the height, the volume and the specific volume of GM10 was lower ( P < 0.05) while the spread ratio was higher ( P < 0.05) than the control. Different authors reported a similar effect after the addition of several fibre‐rich ingredients in cake and muffin formulations, thus concluding that the decrease in the volume can be related to the damage of the gluten network following the fibre addition, causing a decrement in the gas retention in the leavened doughs (Salehi & Aghajanzadeh, 2020; Ayoubi et al ., 2021). Indeed, in our study, there was a negative correlation between TDF vs. volume of muffin ( r = −0.99; P < 0.05) and a positive correlation between TDF and the spread ratio ( r = 0.94; P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects

Bianchi

Cervini

Giuberti

et al. 2022

Int J of Food Sci Tech

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Wheat-based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The DGPP-muffins showed a greater (P < 0.05) total dietary fibre and a lower (P < 0.05) total starch content to the control. The inclusion of DGPP influenced (P < 0.05) both the batter's rheological properties and the baked muffins' technological characteristics, including the baking loss, the volume, the firmness, the spread ratio and the colour. The in vitro antioxidant activity and the phenolic content increased (P < 0.05) following DGPP inclusion. The untargeted phenolic profiling by UHPLC-HRMS revealed an (P < 0.05) increase of several phenolic classes (i.e. free and bound fractions) following the inclusion of DGPP in the recipe. Flavonoids, mainly anthocyanins, were the most abundant compounds. A quantitative descriptive sensory analysis detected the DGPP-vegan muffins showed good sensory acceptability. The vegan muffin with 5 g per 100 g of DGPP obtained the highest overall acceptability score by the panellists.

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“…A = Increase in protein, fat and fiber content of the product; up to 5% replacement of wheat promotes nutritional enrichment without affecting the quality and acceptance of the cake. D = Not reported in the study [72] Effect of grape seed flour on antioxidant profile, textural and sensory properties of waffles A = Improved total phenolic content and antioxidant activity of the final product D = Not reported in the study [73] Passion fruit mesocarp flour (PFMF) in pasta on the quality of dry noodles A = Considerable increase in fiber content D = Substitution of PFMF hindered the formation of the gluten network; the quality of dry noodles was affected by PFMF substitution.…”

Section: Study Results Referencesmentioning

confidence: 99%

Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives

Lima,

Durazzo,

Lucarini

et al. 2023

Sustainability

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The fruit agro-industry is one of the sectors that stand out both in production and in the volume of losses along the supply chains, which has generated a strong concern from the nutritional, economic, social, and environmental points of view. This study is aimed at understanding the updated scenario of the conversion of fruit residues into value-added co-products, its main challenges, applications, and perspectives. For this, a literature review was conducted through Scielo, PubMed, Google Scholar, and ScienceDirect databases. The advanced search covered the period from 2018 to 2022. The evaluation of the articles showed that the drying process is an important step to obtain flours from fruit co-products with characteristics that can provide longer shelf life, practicality, and versatility of use, demonstrating great potential for inclusion in various food preparations; although difficulties persist around the technological characteristics of this raw material, they can confer a nutritional increase, in addition to the possibility of additional health benefits due to the presence of bioactive compounds and fibers inherent in these products. Indeed, although there is a long way to go in studies with co-products derived from residual fractions of fruits, strategies such as these contribute to the better management of losses along the agri-food chains while providing greater food and nutrition security for the global population on the path to sustainability.

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Fortified cake with pomegranate seed powder as a functional product

Cited by 13 publications

References 21 publications

The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes

The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes

Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects

Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives

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