Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Croitoru, Constantin; Mureșan, Claudia; Turturică, Mihaela; Stănciuc, Nicoleta; Andronoiu, Doina Georgeta; Dumitraşcu, Loredana; Barbu, Vasilica; Enachi, Elena; Horincar, Georgiana; Râpeanu, Gabriela

doi:10.3390/molecules23113047

Cited by 23 publications

(13 citation statements)

References 48 publications

(51 reference statements)

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“…These increases are justified by the properties of pistachio paste. The same increases were also reported for muffins with buckwheat flakes and amaranth (Antoniewska et al, 2018), black rice (Croitoru et al, 2018), and Prosopis alba (Sciammaro et al, 2018).…”

Section: Analysis Of Muffin Samples Physicochemical Characteristics O...supporting

confidence: 79%

Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk

Mureşan¹,

Vlaic²,

Mureşan³

et al. 2021

IFRJ

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The aim of the present work was to determine the optimal level for partial substitution of butter and milk with pistachio paste and rose water. The quantity of pistachio paste added to the muffins was 6, 9, and 12%, while the quantity of rose water was 5% for all the samples, except for control sample. A significant increase in protein (6.52 - 8.01%), total phenols (13.19 - 18.54 mg GAE/100 g), and antioxidant capacity (10.83 - 16.69% RSA) was observed, as well as a decrease in fat (13.06 - 11.98%). The concentrations of individual sugars namely sucrose, glucose, and fructose were not significantly influenced by the added pistachio paste. The volatile compounds which were predominant in the analysed samples were benzaldehyde, D-limonene, 1,3-dioxolane, 4-methyl-2-phenyl-, β-myrcene, α-pinene, β-linalool, phenylethyl alcohol, and β-citronellol. Regarding the textural profile, the muffin samples added with pistachio paste and rose water were not significantly influenced (p > 0.05).

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Section: Analysis Of Muffin Samples Physicochemical Characteristics O...supporting

confidence: 79%

Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk

Mureşan¹,

Vlaic²,

Mureşan³

et al. 2021

IFRJ

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“…Similarly, Croitoru et al [ 83 ] partially replaced wheat flour with black rice flour to manufacture muffins. The 50% and 100% black rice formulations showed an outstanding TPC, total flavonoids (TF), and TAC contents, compared to wheat-only muffins, which was reflected on the antioxidant capacity (up to four-times compared to control muffins).…”

Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

102

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Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.

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“…To achieve the in vitro digestibility of the obtained products, a static method was used as stated by Croitoru et al [30], with small modifications. The products were shredded and afterwards mixed with a 10 mM Tris-HCl, pH 7.7, at a ratio of 1g of product to 10 mL of buffer solution.…”

Section: Digestibilitymentioning

confidence: 99%

Three Types of Beetroot Products Enriched with Lactic Acid Bacteria

Barbu

Cotârleț

Bolea

et al. 2020

Foods

Self Cite

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Beetroot (Beta vulgaris L.) represents a very rich source of bioactive compounds such as phenolic compounds and carotenoids, among which the most important being betalains, mainly betacyanins and betaxanthins. The beetroot matrix was used in a fresh or dried form or as lyophilized powder. A 1012 CFU/g inoculum of Lactobacillus plantarum MIUG BL3 culture was sprayed on the vegetal tissue. The lactic acid bacteria (LAB) viability for all the products was evaluated over 21 days, by microbiological culture methods. The antioxidant activity of the obtained food products was correlated to the betalains content and the viability of LAB. The content of polyphenolic compounds varied between 225.7 and 1314.7 mg L−1, hence revealing a high content of bioactive compounds. Through the confocal laser scanning microscopy analysis, a large number of viable probiotic cells were observed in all the variants but especially in the fresh red beet cubes. After 21 days of refrigeration, the high content of Lb. plantarum (CFU per gram) of the food products was attributed to the biocompounds and the nutrients of the vegetal matrix that somehow protected the bacterial cells, and thus maintained their viability. The obtained food products enriched with probiotic LAB can be regarded as new functional food products due to the beneficial properties they possessed throughout the undertaken experiments.

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Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Cited by 23 publications

References 48 publications

Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk

Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk

Technological Applications of Natural Colorants in Food Systems: A Review

Three Types of Beetroot Products Enriched with Lactic Acid Bacteria

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