Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity

Sun, Yi; Hayakawa, Shigeru; Jiang, Huihong; Ogawa, Masahiro; Izumori, Ken

doi:10.1271/bbb.60256

Cited by 27 publications

(29 citation statements)

References 25 publications

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“…Phenolic antioxidants, which can be used in dairy desserts, have received little attention (Sun, Hayakawa, Jiang, Ogawa, & Izumori, 2006;Sun, Hayakawa, Ogawa, & Izumori, 2007). Considerable amounts of phenolic acids, flavan-3-ol derivatives and flavon glycosides are found in brewery malts (e.g., Inns, Buggey, Booer, Nursten, & Ames, 2007;Maillard, Soum, Boivin, & Berset, 1996).…”

Section: Introductionmentioning

confidence: 99%

The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content

Szwajgier

Gustaw

2015

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content

Szwajgier

Gustaw

2015

LWT - Food Science and Technology

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“…Adding D-psicose in food products could improve the gelling behavior and produce good flavor through Maillard reaction with food proteins, such as dried egg white and ovalbumin . Compared with D-fructose and D-glucose, D-psicose could produce much higher anti-oxidative Maillard reaction products Sun et al 2005Sun et al , 2006Sun et al , 2007. They could make food products maintain a high level of antioxidant effect over a long period of storage (Sun et al 2007).…”

Section: D-psicosementioning

confidence: 99%

Recent advances on applications and biotechnological production of d-psicose

Zhang

Yan

et al. 2012

Appl Microbiol Biotechnol

137

109

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D-Psicose is a hexoketose monosaccharide sweetener, which is a C-3 epimer of D-fructose and is rarely found in nature. It has 70 % relative sweetness but 0.3 % energy of sucrose, and is suggested as an ideal sucrose substitute for food products. It shows important physiological functions, such as blood glucose suppressive effect, reactive oxygen species scavenging activity, and neuroprotective effect. It also improves the gelling behavior and produces good flavor during food process. This article presents a review of recent studies on the properties, physiological functions, and food application of D-psicose. In addition, the biochemical properties of D-tagatose 3-epimerase family enzymes and the D-psicose-producing enzyme are compared, and the biotechnological production of D-psicose from D-fructose is reviewed.

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“…Replacement of sucrose (Suc) with ketohexose, Alu, Tag, or ᴅ‐sorbose (Sor), increased the forming capacity of EW. It was also found that heat‐induced gel of EW containing Alu had higher breaking stress and breaking strain than a counterpart gel of EW containing Suc (Sun, Hayakawa, Jiang, Ogawa, & Izumori, ). However, the effects of ᴅ‐ketohexoses on the rheological properties of chicken WE gel have not been reported to our knowledge.…”

Section: Introductionmentioning

confidence: 98%

Improved rheological properties of chicken egg frozen gels fortified by ᴅ-ketohexoses

Hadipernata

Ogawa

Hayakawa

2017

Journal of Food Processing and Preservation

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The aim of this study was to examine the rheological properties of chicken egg gels containing 10% ᴅ‐ketohexose (ᴅ‐fructose, ᴅ‐allulose, ᴅ‐tagatose, and ᴅ‐sorbose) and to compare the effects of ketohexoses on freeze‐thawing of egg gels with ᴅ‐glucose (Glc), sucrose (Suc), and trehalose (Tre). In both whole egg (WE) and egg white (EW) gels, ketohexose‐gels had higher breaking stress than Glc‐, Suc‐, and Tre‐gel (WE gels, 15.6–35.3%; EW gels, 7.6–26.1%). The ketohexose‐gels of WE showed similar viscoelastic properties and water‐holding capacity to Glc‐, Suc‐, and Tre‐gel. Ketohexose‐gels of EW possessed higher viscosity and higher water‐holding capacity than the other sugar‐gels. Ketohexoses more effectively suppressed the syneresis and physical properties of egg gels by freeze‐thawing than Glc, Suc, and Tre did. The application of ketohexoses to egg gel products can improve the quality of frozen foods that contain egg gels. Practical applications Sugar is extensively used for producing egg‐based gel products because sugar contributes to the stabilization of food structure and adds sweetness. Sugar also prevents deterioration of the physical properties of frozen foods from freezing and thawing. Interest in the rare ketohexoses ᴅ‐allulose (Alu) and ᴅ‐tagatose (Tag) is growing in food industry, because Alu and Tag have some health benefits, such as prevention of postprandial blood glucose level and suppression of adiposity. The utilization of rare ketohexoses as food ingredients should improve the rheological and functional properties of food products, including those of frozen foods.

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Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity

Cited by 27 publications

References 25 publications

The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content

The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content

Recent advances on applications and biotechnological production of d-psicose

Improved rheological properties of chicken egg frozen gels fortified by ᴅ-ketohexoses

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