Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb

Sogabe, Tomochika; Kobayashi, Rika; Thanatuksorn, Pariya; Suzuki, Toru; Kawai, Kiyoshi

doi:10.1111/jtxs.12585

Cited by 9 publications

(5 citation statements)

References 57 publications

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“…It involves assessing various textural attributes such as hardness, chewiness, crispness, and brittleness. These measurements provide insights into the sensory experience and quality of the cookies [70]. For the analysis of the cookie samples, we have taken two major texture parameters: hardness and fracturability (Figure 16).…”

Section: Texture Analysis Of Cookiesmentioning

confidence: 99%

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Pradhan,

Anis,

Alam

et al. 2023

Foods

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This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.

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Section: Texture Analysis Of Cookiesmentioning

confidence: 99%

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Pradhan,

Anis,

Alam

et al. 2023

Foods

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“…The porosity was defined as the ratio of bulk density to material density. The porosity ( ε ) of the raspberry chips was calculated using Equation (7) (Sogabe, Kobayashi, Thanatuksorn, Suzuki, & Kawai, 2021)

ε (() %) goodbreak= ((), 1 goodbreak- \frac{ρ_{b}}{ρ_{m}}) ∙ 100

where ρ b is the bulk density of raspberry chips (g/cm 3 ), ρ m is the material density of raspberry chips (g/cm 3 ).…”

Section: Methodsmentioning

confidence: 99%

“…The porosity was defined as the ratio of bulk density to material density. The porosity (ε) of the raspberry chips was calculated using Equation ( 7) (Sogabe, Kobayashi, Thanatuksorn, Suzuki, & Kawai, 2021)…”

Section: Porositymentioning

confidence: 99%

Formation of texture quality of raspberry snack under microwave puffing

Feng

Zhao

et al. 2021

Journal of Texture Studies

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Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and durationand key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing. Reasonable Young's modulus of raspberry chips enhances the interior porosity and exterior expansion volume of raspberry snack due to the water vapor wrapped other than escaped. The greater microwave intensity results in the higher volume expansion of raspberry chips, in which the great volume expansion from porous pores structure confers moderate hardness. In microwave puffing, the formation of hardness and crispness of raspberry snack depend on microwave puffing parameters, leading to high temperature and great dehydration rate in quick puffing duration, in addition to Young's modulus of raspberry chips, where high dehydration rate accelerates water removal inside raspberry chips to form a harder texture with decreasing springiness, whereas low dehydration rate leads to the gentle change of springiness. Raspberry snack with uniform internal pores and regular shape forming desirable texture may be achieved under the microwave intensity of 7.5 W/g and the puffing duration of 6 min. This study indicates that high-quality raspberry snack may be achieved via controlling heating rate in microwave puffing.

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“…The samples were set up horizontally on a platform, using a cylindrical probe with a flat end which was ½ inch in diameter. Concerning the conditions of the instrumental texture tests, the pre-test speed was 2 mm s −1 and the post-test was 10 mm s −1 , with a distance of 4.0 mm and a compression force measurement [24]. Measurements started 24 h after slaughter and were repeated up to 360 h after pre-slaughter.…”

Section: Data Collectionmentioning

confidence: 99%

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

Braitenbach Cavali,

Vargas Baldi,

Coutinho Marques Rocha

et al. 2024

Animals

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The aim of this study was to evaluate the influence of different stunning methods on the meat quality of Arapaima gigas fillets from fish farming. A total of 48 specimens of A. gigas in the weight class 11.1 to 14.0 kg were investigated; these fish were subjected to different stunning methods for slaughter: ice asphyxia (IA), air asphyxia (AA), electronarcosis (EE) and hypothermia followed by bleeding (HB). Then, data were obtained from the analysis of pH, rigor mortis index (RI), water activity (Aw), instrumental texture (compression strength, firmness and adhesiveness) and blood glucose and via instrumental colourimetry. During the study, for up to 15 days of refrigerated storage, the methods provided pH values below 6.0. A. gigas submitted to EE and HB remained longer in the pre-rigor status. In addition, they expressed lower percentages of Aw. The EE method resulted in better texture assignments in the fillets. The blood glucose values indicated that the fish subjected to EE were less stressed. Concerning instrumental colourimetry, the fillets submitted to EE and HB showed greater luminosity; the fillets subjected to AA showed greater red-green colour intensity, while the fillets subjected to EE showed greater yellow-blue colour intensity. Therefore, the fish did not suffer stress with electronarcosis, and the fillets showed better preservation, juiciness, and tenderness.

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Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb

Cited by 9 publications

References 57 publications

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Formation of texture quality of raspberry snack under microwave puffing

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

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