Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

Żbikowska, Anna; Marciniak-Łukasiak, Katarzyna; Kowalska, Małgorzata; Onacik-Gür, Sylwia

doi:10.1515/pjfns-2016-0026

Cited by 6 publications

(5 citation statements)

References 21 publications

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“…Moreover, inulin has various functional properties, among others demonstrating good gelability. One of the most important is its fat mimetic property, which is successfully used in the production of mayonnaise, margarine, yogurts and sponge cakes [5][6][7]. The incorporation of this fiber into the food composition (at least 3 g/100 g portions) allows the product to be labeled with a nutrition claim, and when it provides a 12 g dose per day a health claim can be used [1,8].…”

Section: Introductionmentioning

confidence: 99%

Impact of Inulin Addition on Properties of Natural Yogurt

2020

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The influence of the amount of inulin addition (3%, 6%, 9%, 12% or 15% w/w) on the physicochemical properties of natural yogurt was analyzed. The acidity (titration; pH), texture parameters (penetration test), viscosity curves (rotational rheometer), microrheology (macroscopic viscosity index, MVI; elasticity index, EI; solid-liquid balance—SLB; multi-speckle diffusing-wave spectroscopy, MS-DWS) and physical stability (syneresis; LUMiSizer test) of yogurts were investigated. All samples were non-Newtonian pseudoplastic liquids. The sample with 15% inulin content presented an approx. 4% higher pH value (4.34), 3-fold greater MVI and almost 5-fold higher penetration force, compared to the control sample (0% of inulin). In turn, the use of inulin addition in the range of 3–15% w/w resulted in a reduction of syneresis (p < 0.05). A linear decrease in the values of instability indexes and sedimentation velocities was noted in the function of inulin content increase (LUMiSizer test). The application of inulin (in the range of 3–15% w/w) as a functional additive to yogurts significantly contributed to enhancement of their physical stability. Summing up, the possibility of obtaining natural yogurts with a high content of this prebiotic has been demonstrated, thus such products can be classified as functional foods and a health claim can be put on the label.

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Section: Introductionmentioning

confidence: 99%

Impact of Inulin Addition on Properties of Natural Yogurt

2020

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“…Due to its ability of forming a particle gel network when mixed with water or other aqueous solutions, inulin can easily be used to replace fat (Paradiso et al., 2015). In fact, it has been used as a fat and sucrose substitute in a variety of bakery products (Giarnetti et al., 2015; Psimouli & Oreopoulou, 2013; Rodríguez‐García, Puig, Salvador, & Hernando, 2012; Zbikowska, Marciniak‐Lukasiak, Kowalska, & Onacik‐Gür, 2017). On the other hand, chia mucilage is a transparent mucilaginous gel exuded when chia seeds ( Salvia hispanica L.) are immersed in water.…”

Section: Introductionmentioning

confidence: 99%

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Gutiérrez‐Luna

Ansorena

Astiasarán

2020

Journal of Food Science

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The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characteristics of the reformulated products were assessed, as well as the stability under storage at room temperature. One control and six modified formulations with three levels of butter replacement (50%, 75%, and 100%) were analyzed. Modified muffins improved their nutritional profile, reducing up to 78% of fat and increasing fiber (up to 62.5%) and omega-3 fatty acids content (from 0.12 g/100 g of product to 0.62 g and 1.55 g in hemp and flaxseed oil samples, respectively). Sensory analysis revealed that flaxseed oil samples were indistinguishable from the control in all evaluated attributes, even in the highest level of replacement. During storage, texture of modified samples behaved similar to the control and no oxidation problems were observed in any of the formulations. Therefore, the functional ingredient proved to be a feasible alternative for replacing butter in muffins, preserving the quality attributes and making them healthier foods.

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“…The supplementation of CTF extracts (up to 10%) into yoghurt increased inulin and pectin concentrations up to 5.7 ± 0.8 and 7.5 ± 0.3 g/L, respectively, at the beginning of fermentation (Figure 1B). Inulin is a long chain carbohydrate comprising of the fructose molecules which is produced in some flowers, tubers, and fruits in a wide range of concentrations (Zbikowska et al, 2017). Meanwhile, pectin is a complex heteropolysaccharides consisting of galactose, arabinose, rhamnose, fucose, xylose, and apiose molecules linked with an α-1,4-D-galacturonic acid backbone, mostly obtained from some fruits in different concentrations (Millan-Linares et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, the concentrations of inulin and pectin did not significantly change during fermentation (Figures 2D -2H) since S. thermophillus and L. bulgaricus did not secrete inulinase and pectinase to the medium for the metabolism of those sugars. Inulin and pectin have been long incorporated in food products (dairy products, mayonnaise, margarine, bakery products, and beverages) for health benefits since those sugars could potentially promote the growth of gut microflora to prevent digestive system disorders (Gomez et al, 2014;Zbikowska et al, 2017;Wongkaew et al, 2021). Furthermore, the concentration of pectin in the yoghurt could also improve and maintain the yoghurt texture (Gomez et al, 2014;Millan-Linares et al, 2021;Wongkaew et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Production of yoghurt with Clitoria ternatea flower extract supplementation, and its stability during storage

Prastowo,

Sundari,

Hanifah

et al. 2023

IFRJ

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The aim of the present work was to analyse 24 h yoghurt fermentation supplemented with Clitoria ternatea flower (CTF) extracts (0 - 10%); especially elucidating the relationship between antioxidant activity, carbohydrate constituent, and microbial growth which has never been reported. Carbohydrate constituent in the CTF was also investigated for the first time. Colour changes was also assessed during yoghurt production. Furthermore, the stability of yoghurt was studied during the 7 d storage under low temperature (4°C). The supplementation of CTF extracts (0 - 10%) into yoghurt increased the antioxidant activity (up to 46.65 ± 0.29%) and carbohydrate concentration (glucose, up to 9.63 ± 0.3%; sucrose, up to 7.8 ± 0.5%; inulin, up to 5.7 ± 0.8%; and pectin, up to 7.5 ± 0.3%), but decreased dissolved oxygen (DO) down to 0.65 ± 0.023 mg/L in the medium during fermentation. Surprisingly, prebiotic sugars of inulin and pectin were discovered in CTF. The presence of higher carbohydrate concentration and more anaerobic condition enabled Lactobacillus delbrueckii subsp. bulgaricus to grow up to 7.74 ± 0.1 log CFU/mL. In contrast, the final cell concentration of Streptococcus thermophillus decreased up to 8.12 times as the extract concentrations increased. However, the viability of both bacteria still met the international standards (≥ 7 log CFU/mL). The yoghurt colour turned from light turquoise to purple (L* = 69.47 ± 0.2; a* = 14.78 ± 0.15; b* = - 21.77 ± 0.2) as the pH decreased to 4.5 ± 0.11, and the lactic acid concentration increased up to 1.74 ± 0.37%. Furthermore, the quality of yoghurt in all parameters was relatively stable during storage for antioxidant activity, microbial growth, carbohydrate constituent, DO, lactic acid concentration, anthocyanin content, and pH; meanwhile colour changes only decreased 0 - 0.39 times.

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Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

Cited by 6 publications

References 21 publications

Impact of Inulin Addition on Properties of Natural Yogurt

Impact of Inulin Addition on Properties of Natural Yogurt

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Production of yoghurt with Clitoria ternatea flower extract supplementation, and its stability during storage

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