Quality characteristics of plant-based rice milk prepared with
                        different rice varieties

Seong, Gi-Un; Kim, Jungsoo; Kim, Jiyoon; Park, Sanghyeok; Cho, Jun Hyeon; Lee, Ji-Yoon; Lee, Sais-Beul; Shin, Dongjin; Park, Dong-Soo; Moon, Kwang-Deog; Kang, Juwon

doi:10.11002/kjfp.2022.29.3.395

Cited by 3 publications

(2 citation statements)

References 38 publications

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“…An optimal muffin formulation was previously described by Song et al [9], in which the mixing of ingredients was achieved by modifying the creaming method. XanFlax was added to the muffins in various concentrations of 0, 5, 10, 20, and 40% by partially substituting the total amount of 200 g of refined soft wheat flour (Table 2).…”

Section: Preparation Of Muffinsmentioning

confidence: 99%

“…Studies have been conducted on muffins with enhanced health functionalities, such as those containing Aronia powder [5] and tangerine peel powder [6], among others. Research on the quality characteristics of muffins with various ingredients added has been ongoing, including muffins with mulberry concentrate [7], coffee ground extract and powder [8], various types of rice flour replacing wheat flour [9], 'Fuji' apple peel powder [10], and barley water [11].…”

Section: Introductionmentioning

confidence: 99%

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The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

Lee,

Shim,

Reaney

et al. 2023

Foods

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Flaxseed is becoming increasingly popular as a superfood due to its many health benefits. While flaxseed is considered an oilseed, flaxseed meal (the by-product of flaxseed oil extraction) also contains many nutritional compounds not found in the oil. This study explored the use of a Canadian flaxseed (Linum usitatissimum L.) meal product to fortify bakery foods and improve their nutritional properties. Muffins were made using a control recipe as well as four different formulations that included varying amounts of a standardized flaxseed meal supplement called XanFlax (5, 10, 20, and 40%). The physicochemical properties of the muffins, including their texture, color, sugar content, pH, specific gravity, loss rate, and moisture, were evaluated. Additionally, the sensory attributes contributing to muffin quality were thoroughly examined. The lightness (L*) and yellowness (b*) of the muffins, which were highest in the control group at 82.22 and 34.69, respectively, decreased as the amount of XanFlax increased (p < 0.05). Additionally, the redness (a*) of the muffins increased as the amount of XanFlax increased (p < 0.05). The muffins’ sugar content (2.00 brix%) remained consistent across all treatments and controls except for those prepared with 20% XanFlax (2.17 brix%). As the amount of XanFlax powder increased, the pH of the muffins increased significantly. The moisture content in the muffins was highest at 23.71 ± 0.79% in the 10% XanFlax treatment and lowest at 22.06 ± 0.30% in the 40% XanFlax treatment. The muffins enriched with 5% XanFlax had an average height of 5.35 cm and volume of 131.33 mL, surpassing the results for the muffins made with other formulas (p < 0.05). Additionally, the cohesiveness and gumminess of the muffins tended to increase with the addition of XanFlax. The most favorable attributes, namely the appearance, flavor, taste, texture, and overall acceptance, were consistently associated with the 5% and 10% XanFlax treatments (p < 0.05). This study marks the first time a standardized flaxseed gum product, XanFlax, has been described in a functional baking application.

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Section: Preparation Of Muffinsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

Lee,

Shim,

Reaney

et al. 2023

Foods

View full text Add to dashboard Cite

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Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties

Ardoin,

Chaffee,

Lea

et al. 2024

Journal of Food Science

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Along with dairy allergic/intolerant and vegetarian/vegan individuals, flexitarian consumers contribute to the market for plant‐based milk alternatives. Niche pigmented (purple and red) and/or aromatic (aromatic brown and white) rice varieties were used to formulate ricemilks, which were compared to a product made from commercial nonaromatic white rice. Descriptive sensory analysis (9 trained panelists) and affective sensory testing (161 consumers) were used to explore perceptions of ricemilks. Additional sample differences were characterized by instrumental color, viscosity, 2‐acetyl‐1‐pyrroline (2‐AP), starch quality, total phenolic content (TPC), oxygen radical absorbance capacity (ORAC), and proximate analyses. Compared to nonaromatic white ricemilk, increased bioactive and antioxidant potential was exhibited for pigmented varieties (TPC ranging 56.6–64.5 µg/mL; ORAC ranging 628–753 µM Trolox equivalents). However, the pigments also resulted in decreased acceptability of product color. For red ricemilk, this was overcome after tasting, resulting in the highest grouping of overall liking scores along with aromatic brown and aromatic white ricemilks (5.6–5.7 on a 9‐point hedonic scale)—all associated with a desirable “popcorn” aromatic from 2‐AP. Highest purchase intent was found for aromatic brown ricemilk (47% overall and 69% among regular dairy and nondairy milk consumers) which was associated with the “dairy” aromatic. Consumers also favored colors and mouthfeel more reminiscent of dairy milk. Ricemilks made from niche pigmented and/or aromatic rices provided unique flavors and outperformed nonaromatic white ricemilk in overall acceptability. Ricemilks made from aromatic whole grain varieties can offer a new health‐promoting functional beverage option to consumers, and a new use of niche rice varieties.

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A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies

Xie,

Dong,

Liu

et al. 2023

Foods

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Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. In this review, we aimed to provide a comprehensive overview of the various types of plant-based drinks and explore potential considerations including their nutritional compositions, health benefits, and processing technologies, as well as the challenges facing the plant-based drink processing industry. We delve into scientific evidence supporting the consumption of plant-based drinks, discuss their potential roles in meeting dietary requirements, and address current limitations and concerns regarding their use. We hope to illuminate the growing significance of plant-based drinks as sustainable and nutritious alternatives to dairy milk, and assist individuals in making informed choices regarding their dietary habits, expanding potential applications for plant-based drinks, and providing necessary theoretical and technical support for the development of a plant-based drink processing industry.

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Quality characteristics of plant-based rice milk prepared with different rice varieties

Cited by 3 publications

References 38 publications

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies

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