Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

Abstract

One of the promising approaches in food sector is the valorization of food by-products into nutritional ingredients. This study aimed to improve the quality of toffee by adding mango kernel fat (MKF) as a butter replacer (50%), pectin (1%) using the high-speed homogenization (HSH). Fatty acid composition, melting point, non-enzymatic browning index (NEBI), texture profile analysis (TPA) were investigated. Results showed the oxidative stability of MKF recorded exceeding value (400 h) indicating great stability compared to butter (21 h), using HSH technique with the addition of pectin and mango fat to toffee induced high-quality characteristics. Also, an increase in stability of toffee blends (zeta potential: −80 mV), melting point (34.129°C), TPA of the blends was compatible with full butter TPA with high texture, and high acceptability was observed. Results demonstrate that toffee with MKF and using HSH could improve the quality characteristics of toffee as well as have good nutritional aspects.Novelty impact statement: Improving the quality attributes of toffee confectionery by reducing fat in the recipe as substituted using a high-speed homogenization technique, with mango fat and/or pectin as a fat replacer. They could make toffee lower in fat content, healthier, cheaper, and with the same quality as full-fat toffee. It will valorize the mango fat from mango by-products into nutritional ingredients.

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

“…To adhere to the assertions that added sugars should be reduced in a healthy diet, no added sugar was present. The benefits of the present formulations are derived from the use of the improved high-speed homogenization technique for product processing (Almoselhy, 2022, Azab et al, 2022 and the appropriate ingredient choice, starting with the high-quality protein source of whey protein concentrate (WPC 70% protein) and skim milk powder (SMP 34% protein) apart from the cheap plant protein such as soy protein, especially with the raised concerns in many studies that the phytoestrogens (isoflavones) in soy may feminize men including lowering testosterone levels and raising estrogen levels in men despite the results of a recent study with no significant effects of soy protein or isoflavone intake indicating that regardless of dose and study duration, neither soy protein nor isoflavone exposure affects total testosterone (TT), testosterone (FT), estradiol (E2) or estrone (E1) levels in men (Reed et al, 2021).…”

Valorization of baobab seeds (Adansonia digitata) as a coffee-like beverage: evaluation of roasting time on bioactive compounds

“…The obtained RGB values were converted to CIE L*a*b* values according to (Hunt and Pointer 2011 ), considering the relative spectral power distribution of illuminant D65. Color variation index (∆E), hue (H*), chroma (C*) and browing index (BI) were calculated according to the following equations (Azab et al 2022 ): …”

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

“…To adhere to the assertions that added sugars should be reduced in a healthy diet, no added sugar was present. The bene ts of the present formulations are derived from the use of the improved high-speed homogenization technique for product processing (Almoselhy, 2022, Azab et al, 2022 and the appropriate ingredient choice, starting with the high-quality protein source of whey protein concentrate (WPC 70% protein) and skim milk powder (SMP 34% protein) apart from the cheap plant protein such as soy protein, especially with the raised concerns in many studies that the phytoestrogens (iso avones) in soy may feminize men including lowering testosterone levels and raising estrogen levels in men despite the results of a recent study with no signi cant effects of soy protein or iso avone intake indicating that regardless of dose and study duration, neither soy protein nor iso avone exposure affects total testosterone (TT), testosterone (FT), estradiol (E 2 ) or estrone (E 1 ) levels in men (Reed et al, 2021). In addition to being a good source of calcium and milk protein, skim milk powder (SMP 34%) was included as a functional ingredient utilized as a natural nutraceutical ller to improve the texture and taste and ensuring shelf life stability.…”