Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

Akesowan, Adisak

doi:10.1111/ijfs.13125

Cited by 13 publications

(12 citation statements)

References 36 publications

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“…Biscuits can hardly be regarded as a healthy snack because they usually contain high levels of rapidly digested carbohydrate, high fat, generally low levels of fiber and only modest amounts of protein [5,29]. Several studies have used blended flours or composite flours to produce biscuits [2,7,11,17,26,[29][30][31][32][33][34][35]. There have also been a number of attempts to improve their nutritional characteristics by partially replacing the wheat flour with non-wheat ingredients in the production of biscuits.…”

Section: Fortification Of Biscuitsmentioning

confidence: 99%

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Klunklin¹,

Savage²

2018

AFSE

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Biscuits are excellent snacks with a long shelf life. However, they are also high-energy foods so there is a great need to improve their nutrient value. Many substitutions of composite flours for wheat flour have been studied in order to reduce their potential negative impact on human health. Whole purple rice flour is a novel flour with high antioxidant contents and dietary fiber. However, the partial replacement of wheat flour with purple rice flour can affect the physicochemical properties and consumer preferences of biscuits. Therefore, producing a new product to meet consumer demands presents many challenges. Lipid oxidation is always a problem during extended storage. Inhibition of lipid oxidation in biscuits leading to rancidity and loss of nutritional value is also an important consideration for these biscuits. There is a high demand to use natural antioxidants in foods to enhance the shelf life of biscuits. Hence the scope of replacing wheat flour with purple rice flour in biscuit production needs further study.

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Section: Fortification Of Biscuitsmentioning

confidence: 99%

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Klunklin¹,

Savage²

2018

AFSE

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“…It is believed that konjac gum in combination with SPI will result in improved texture quality. Although much research has been done on the application of hydrocolloids and proteins as fat replacers, to the best of our knowledge, none has been performed that relates to the modeling and optimization of physicochemical properties of cakes using the recent mixture of hydrocolloids and protein [ 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Azmoon

Saberi

Kouhsari

et al. 2021

Foods

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The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

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“…Behavioral changes in nutrition are possible if nutritional imbalance is overcome. This problem can be solved using raw materials containing physiologically functional ingredients -biologically active substances, vitamins, minerals, or enriching traditional products with additional components [3], [4], [5].…”

Section: Literature Reviewmentioning

confidence: 99%

Researching the sports nutrition segment to develop a high-protein product

Прохасько¹,

Zhuravleva²,

Khamraeva³

et al. 2019

Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)

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The aim of the study was to determine the demand for foods enriched with a protein component in the consumer market as a whole and, in particular, in the sports nutrition sector, with the aim of further developing protein biscuit recipes with a high protein content. To accomplish this goal, online testing of respondents was conducted, leading a mostly healthy lifestyle-athletes, visitors to fitness clubs, students and other interested people. Analysis showed a positive trend in consumer demand-the product has good prospects. To develop protein biscuits with a high protein content, the analysis of known protein products was carried out according to a number of qualitative indicators-amino acid composition, biological value, absorption rate (protein cookies are supposed to be used as a snack before or after training, etc.) , the content of proteins, fats and carbohydrates, cost. The optimal combination of these characteristics was found in whey protein concentrate, which was taken as an enrichment supplement.

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Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

Cited by 13 publications

References 36 publications

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Researching the sports nutrition segment to develop a high-protein product

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