Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits

Mahmoud, Khaled F.; Abo-zeid, Waffa M.M.; Shattor, Yousef A. El; Kinawy, O. S. El; Salama, Manal F.

doi:10.3923/ajft.2016.54.62

Cited by 2 publications

(2 citation statements)

References 22 publications

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“…It has values that lies between 0 -1. Values closer to zero, indicate a mono-disperse system, while values closer to 1 show a poly-disperse system that have a greater tendency to aggregation than a mono-disperse system [33]. The lowest PDI value was achieved by H1C emulsion, while ENZ C possessed the highest PDI value of 0.572 as shown in Table (1).…”

Section: Emulsions Poly-dispersity Indexmentioning

confidence: 95%

Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.

et al. 2020

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C RUDE commercial soybean lecithin from two different sources named (A) and (C) were modified physically, chemically, and enzymatically using phospholipase A 2 enzyme (PLA 2) in order to improve their emulsification properties. All the modified lecithins were used in the preparation of oil-in-water (O/W) emulsions, in comparison with the crude lecithins as well as a standard acetone-insoluble lecithin purchased from the market. The emulsions stabilized by acetone-insoluble portion showed the best physical stability during 3 months of storage after preparation, along with a relatively low particle size (PS) and poly-dispersity index (PDI) and a zeta-potential values that indicates a good emulsion stability. Hydroxylated lecithin (H2A and H2C) showed the most stable Zeta-potential (-55.3 and-50.8 mV) respectively with a relatively low particle size and poly-dispersity index of 284.0 nm and 0.378 respectively for A and 268.4 nm and 0.391 for C, while hydrolyzed lecithin (ENZ A and ENZ C) that possessed the lowest particle size had a moderate zeta-potential of-34.8 and-32.2 for A and C respectively. These results showed that the modification of crude lecithin is essential for the production of tailor-made products with specific surface-active properties-stabilizing emulsions to be used in different purposes.

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Section: Emulsions Poly-dispersity Indexmentioning

confidence: 95%

Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.

et al. 2020

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“…A number of researchers have used the same device to carry out electrophoresis measurements to determine the charge of ingredients used to develop meat analogs. For instance, the ζ -potential values of different fat replacer particles have been measured, including cornstarch nanocrystals, whey protein-pectin complexes, chia protein-gum complexes, and microemulsions [ 137 , 138 , 139 , 140 ]. Further studies may assess the influence of electrostatic interactions on the matrix binding of fat substitutes within meat analogs, which is of special interest for emulsion-based fat replacer systems.…”

Section: Particle Characteristicsmentioning

confidence: 99%

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

McClements

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Kinchla

et al. 2021

Foods

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The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

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Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits

Cited by 2 publications

References 22 publications

Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.

Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

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