Optimization of butter fruit incorporated fat spread using instrumental textural analysis: a response surface methodology

Sethi, Nikita; Balasubramanyam, B. V.

doi:10.1007/s11694-017-9700-5

Cited by 5 publications

(5 citation statements)

References 19 publications

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“…Contrary to sensory cohesiveness, instrumental stickiness loaded in the same PCA quadrant of the less desirable traits ( Figure 4 ) and was also found to be directly correlated to moisture ( r = 0.88) and inversely to lipid content ( r = −0.79). Therefore, results indicated that stickiness was considered as an interesting instrumental texture parameter, since it was also described by prior authors as an undesirable trait for semi-solid matrixes, such as fat spreads [ 40 ].…”

Section: Discussionmentioning

confidence: 88%

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Marín-Obispo

Villarreal-Lara

Rodríguez-Sánchez

et al. 2021

Foods

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Trends in new food products focus on low-carbohydrate ingredients rich in healthy fats, proteins, and micronutrients; thus, avocado has gained worldwide attention. This study aimed to use predictive modeling to identify the potential sensory drivers of liking for avocado pulp by evaluating acceptability scores and sensory descriptive profiles of two commercial and five non-commercial cultivars. Macronutrient composition, instrumental texture, and color were also characterized. Trained panelists performed a descriptive profile of nineteen sensory attributes. Affective data from frequent avocado adult consumers (n = 116) were collected for predictive modeling of an external preference map (R2 = 0.98), which provided insight into sensory descriptors that drove preference for particular avocado pulps. The descriptive map explained 67.6% of the variance in sensory profiles. Most accepted pulps were from Hass and Colin V-33; the latter had sweet and green flavor notes. Descriptive flavor attributes related to liking were global impact, oily, and creamy. Sensory drivers of texture liking included creamy/oily, lipid residue, firmness, and cohesiveness. Instrumental stickiness was disliked and inversely correlated to dry-matter and lipids (r = −0.87 and −0.79, respectively). Color differences (∆Eab*) also contributed to dislike. Sensory-guided selection of avocado fruits and ingredients can develop products with high acceptability in breeding and industrialization strategies.

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Section: Discussionmentioning

confidence: 88%

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Marín-Obispo

Villarreal-Lara

Rodríguez-Sánchez

et al. 2021

Foods

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“…However, considering that the particle size values increase with the use of BCE powder, it can be said that the textural properties are affected. Major components such as sugar and fat‐phase (Fayaz et al, 2017; Manzocco et al, 2014), milk powder (Sethi & Balasubramanyam, 2018), as well as minor components such as lecithin, have an impact on spread textural properties. It may be useful to investigate the effects of the minor components and particle size and their interactions on texture properties of spread by further studies.…”

Section: Resultsmentioning

confidence: 99%

Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

BAYCAR

Konar

Poyrazoğlu

et al. 2021

J Food Process Preserv

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People of all age groups widely consume confectionery products (Parker et al., 2006). The main motivation factor for consuming these products is a pleasure. For this reason, their taste, flavor, texture, and visual characteristics should be considered in optimization, reformulation, and process development studies, even in enhancing functional properties. Coloring agents are widely used to improve visual characteristics in confectionery. Some of these agents also have potentially positive effects on consumer health. Therefore, by coloring agents in confectionery products, it is possible to achieve multi-functional effects. However, coloring agents have more limited usage in chocolate and cocoa products than other confectionery products due to the suppressive color of cocoa. Because white chocolate lacks cocoa, it is suitable to add other colorants (Loncarevic et al., 2018). The main functional properties of chocolate are related, especially with its solid cocoa content as a phenolic compound source. However, in the production of white chocolate and derivative products, such as spread (SC) and compound chocolate (CC), cocoa solids are not used. This also affects sensory properties and differs them from other cocoa-based confectionery products like milk, dark and semi-sweet chocolates. This disadvantage status, however, offers an opportunity for using coloring and flavor agents in their composition. Nevertheless, there are very limited studies in

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“…The rationale for choosing the processing temperature lies in the precedent set by multiple researchers who have previously documented processing temperatures falling within the span of 65–80 °C, as indicated by studies conducted by Swenson et al . (2000), Sethi and Balasubramanyam (2017), and Burgos et al . (2019).…”

Section: Methodsmentioning

confidence: 97%

“…The lowest temperature was set at 50 °C, while the highest temperature was maintained at 80 °C. The rationale for choosing the processing temperature lies in the precedent set by multiple researchers who have previously documented processing temperatures falling within the span of 65-80 °C, as indicated by studies conducted by Swenson et al (2000), Sethi andBalasubramanyam (2017), andBurgos et al (2019). Additionally, Kapoor and Metzger (2008) documented impeller speeds ranging from 50 to 150 r.p.m., coupled with product temperatures spanning from 70 to 90 °C, and manufacturing durations of 3-7 min.…”

Section: Preparation Of Processed Cheese Spreadmentioning

confidence: 99%

Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser

Datir,

Ravindra,

Manjunatha

et al. 2023

Int J of Dairy Tech

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Processed cheese spread (PCS) is currently experiencing rapid growth and is recognised as a prominent segment within the cheese‐based product industry worldwide. This type of cheese spread is produced by comminuting and blending natural cheese of varying ages and degrees of maturity, along with other ingredients, to achieve a homogeneous plastic mass. The high viscosity of PCS necessitates thorough mixing and blending, posing a challenge for cheese processors. In this study, a mechanical unit known as a universal disperser was utilised to prepare PCS. The study aimed to evaluate the impact of different processing parameters on the quality of the final product. Response surface methodology (RSM) was employed to design the experiment and optimise the process accordingly. The experiment involved conducting trials at three distinct melting temperatures: 50, 65 and 80 °C. The impeller speed used for blending the content was set at three levels: 10 000, 15 000 and 20 000 r.p.m. Responses, such as mixing index, mixing time, power consumption, spreadability, and overall acceptability, were recorded. Based on the findings, it was concluded that by employing the optimal parameters, a high‐quality PCS with a desirable overall acceptability score of 8.3 could be achieved while also meeting the desired mixing performance.

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Optimization of butter fruit incorporated fat spread using instrumental textural analysis: a response surface methodology

Cited by 5 publications

References 19 publications

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser

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