Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design

Bravo‐Núñez, Ángela; Sahagún, Marta; Bravo‐Núñez, Andrés

doi:10.1111/ijfs.14470

Cited by 19 publications

(21 citation statements)

References 34 publications

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“…After 24 hr of storage, there was a marked increase in hardness across all samples. Similar observation was also made by Itthivadhanapong et al (2016) in their study on steamed rice cake and by Bravo-Núñez et al (2020) on rice cake enriched with protein.…”

Section: Texture Profile Of Hmt Rice Cakes After 2 Hr and 24 Hr Of supporting

confidence: 85%

Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice

Pathaw

Mahanta

Bhattacharya

2021

J. Food Process. Preserv.

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Paddy of pigmented rice was subjected to heat-moisture treatment (HMT) at 120°C for 15, 30, and 45 min. After milling the flour was used to develop gluten-free baked cakes using xanthan gum. The cake batter was studied for viscoelastic behavior and specific gravity and the results indicated shear thinning behavior of the batter; addition of xanthan gum helped to increase batter viscosity. Complex viscosity increased with the severity of HMT which helped to trap air in the batter and increase the specific gravity. While weight loss decreased with HMT, the volume index of the rice cakes increased as compared to the control. All the textural parameters increased after 24 hr of storage at RT. HMT rice cakes had acceptable sensory attributes. Thus, HMT of paddy instead of brown/milled rice in whole/powder form is an easy process to follow and can be used to develop gluten-free baked cakes. Novelty Impact Statement: Paddy can be subjected to heat-moisture treatment and need not be milled before treatment. Paddy of a low-amylose pigmented variety after subjecting to heat-moisture treatment yields milled rice with desirable characteristics for baking of gluten-free cakes. In view of the rise in the prevalence of celiac disease, baked rice cakes from heat-moisture-treated low-amylose pigmented paddy has the potential to be popularized as a gluten-free product. How to cite this article: Pathaw PMS, Mahanta CL, Bhattacharya S. Characteristics of gluten-free rice batter and baked cake made from the flour of heat-moisture-treated paddy of pigmented rice. J Food Process Preserv.

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Section: Texture Profile Of Hmt Rice Cakes After 2 Hr and 24 Hr Of supporting

confidence: 85%

Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice

Pathaw

Mahanta

Bhattacharya

2021

J. Food Process. Preserv.

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“…Besides bread, mixture design was widely applied also to other bakery products such as cakes and baked goods [38][39][40][41][42] with different purposes.…”

Section: Case Studies On Bakery Products and Pastamentioning

confidence: 99%

“…Both texture and sensory quality of gluten-free cakes were optimized by adding protein ingredients [38,41]. Ammar et al [38] studied the influence of maize and rice flours (0-100%) in combination with whey protein concentrate (0-15%) in a gluten-free sponge cake.…”

Section: Case Studies On Bakery Products and Pastamentioning

confidence: 99%

“…Ammar et al [38] studied the influence of maize and rice flours (0-100%) in combination with whey protein concentrate (0-15%) in a gluten-free sponge cake. Bravo-Nunez et al [41] analyzed the effect of pea, whey and egg white proteins in gluten-free layer cake by using a simplex lattice design with 10 experiments. Interestingly, Ammar et al [38] carried out the optimization by giving higher importance to different criteria: (i) the cost of the product and the energy value, (ii) the physicochemical properties.…”

Section: Case Studies On Bakery Products and Pastamentioning

confidence: 99%

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Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Squeo

Angelis

Leardi

et al. 2021

Foods

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Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

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“…In bakery products, MDs have been used in functional milk [97], chocolate [94], pecan nut [101,102], and sponge [98] cake formulations; gluten-free formulation of bread [87,93] and cakes [88]; noodle [100] and rice bread [99] formulations; cake [89] and staple bread [95] formulation; cassava crackers enriched [96]; flour [91] and whole-food [90] blend formulation and cereal recipe [92].…”

Section: Application Of Mixture Design In Foodmentioning

confidence: 99%

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Galvan

Effting

Cremasco

et al. 2021

Foods

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Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.

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Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design

Cited by 19 publications

References 34 publications

Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice

Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

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