Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget

Oppong, David; Panpipat, Worawan; Cheong, Ling‐Zhi; Chaijan, Manat

doi:10.1016/j.lwt.2022.113241

Cited by 12 publications

(10 citation statements)

References 39 publications

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“…It has been found that the hardness and chewiness of GF pancakes decreased with increased sweet potato flour (Shih et al, 2006). Also, it was reported that rice flour decreased the hardness, cohesiveness, and chewiness of fish nuggets (Oppong et al, 2022). Because potato flour and rice flour are the main ingredients used for GF foods (Aleman et al, 2021; Ferreira et al, 2016), adding GF would generally decrease the texture values.…”

Section: Resultsmentioning

confidence: 99%

Improving textural properties of gluten‐free veggie sausage with egg white proteins

Zhao

Han

Nduwamungu

et al. 2022

Food Bioengineering

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Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label-friendly for consumers with gluten sensitivity or consumers looking for clean-label foods. Therefore, two commercial egg white proteins (P110 and M200) were studied at different levels (0%-10%) to substitute gluten or xanthan gum. The veggie sausages were subjected to color, texture, length, and weight loss evaluations. M200 significantly improved the texture of sausages and exhibited the most similar texture profile as a commercial meat sausage. The overall texture-enhanced capability of gel materials was ranked in the order of 5% M200 > 5% P110 ≥ 3% Gluten ≥ 1.3% Xanthan Gum. Egg white proteins did not significantly affect the color, length, and weight loss of sausages. Raman spectra revealed that M200 gel had a higher α-helix structure than P110 gel, which indicated that M200 formed an ordered gel by reforming tyrosine at Raman shift 833 and 860 cm −1 inside while P110 formed a disordered gel by exposing tyrosine. This study demonstrated that M200 would substitute both the gluten and xanthan gum for improving the texture of veggie sausages. The findings may also be applied to other meat analogs targeting gluten-free and label-friendly purposes.

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Section: Resultsmentioning

confidence: 99%

Improving textural properties of gluten‐free veggie sausage with egg white proteins

Zhao

Han

Nduwamungu

et al. 2022

Food Bioengineering

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“…However, using RF in a food product is not easy because the product may have quality defects such as low volume and firm texture 10 . RF has been used in many food formulation like bread, cookies and cereals to make these products reach more people especially who suffer from celiac disease 11‐16 . Generally, RF containing biscuits studies were based on their nutritional properties and sensory analysis 17 …”

Section: Introductionmentioning

confidence: 99%

“…10 RF has been used in many food formulation like bread, cookies and cereals to make these products reach more people especially who suffer from celiac disease. [11][12][13][14][15][16] Generally, RF containing biscuits studies were based on their nutritional properties and sensory analysis. 17 Dietary fiber, which is usually deficient in gluten-free products, is an important structure having positive effects like prevention, reduction, and treatment of some diseases.…”

Section: Introductionmentioning

confidence: 99%

Rheological and quality properties of tiger nut containing biscuit dough baked inIR‐MWcombination oven

2023

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BACKGROUND The effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten‐free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, and 50% tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared‐microwave combination (IR‐MW) ovens were determined. RESULTS The rheological results showed that as the TNF ratio increased, the storage modulus (G′), loss modulus (G″) and complex viscosity (ƞ*) decreased due to the high oil and dietary fiber content of the TNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content of RF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in the IR‐MW oven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker than IR‐MW baked ones due to the greater extent of Maillard browning. As the TNF ratio increased, darker biscuits were obtained since TNF has a high amount of sugar, and also its natural color is brown. CONCLUSION Given the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten‐free biscuits. Furthermore, IR‐MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. © 2023 Society of Chemical Industry.

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“…Nasirpour-Tabrizi et al [ 12 ] studied the rheological and physicochemical properties of low-fat spreadable emulgels containing ω-3 fatty acids in a matrix of carrageenan, xanthan gum and maltodextrin. Oppong et al [ 13 ] proposed rice flour-based emulgels for producing healthier oven-baked fish nuggets; according to the authors, this technology allows the lipid content to be controlled and lipid oxidation to be delayed.…”

Section: Introductionmentioning

confidence: 99%

“…Different gelling agents were proposed to structure the water phase (that is, the usual dispersing medium) [ 2 ], such as polysaccharides [ 11 , 12 , 13 ], proteins [ 14 , 15 , 16 ], mixtures of them [ 17 ] and, more recently, dietary fiber [ 18 , 19 ] for functional food applications.…”

Section: Introductionmentioning

confidence: 99%

Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model

Bruno

Lupi

Mammolenti

et al. 2022

Foods

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Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase with citrus fiber was carried out with the aim of designing their macroscopic properties for food uses and predicting their characteristics with a rheological model. According to previous investigations, fiber suspensions behave as “particle gels” and, consequently, the derived emulgels’ properties are strongly dependent on the fiber concentration and on process conditions adopted to produce them. Therefore, a rotor–stator system was used to prepare emulgels with increasing fiber content and with different levels of energy and power used for mixing delivered to the materials. An investigation of particle gels was then carried out, fixing the operating process conditions according to emulgel results. Furthermore, the effect of the dispersed (oil) phase volume fraction was varied and a modified semi-empirical Palierne model was proposed with the aim of optimizing a correlation between rheological properties and formulation parameters, fixing the process conditions.

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Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget

Cited by 12 publications

References 39 publications

Improving textural properties of gluten‐free veggie sausage with egg white proteins

Improving textural properties of gluten‐free veggie sausage with egg white proteins

Rheological and quality properties of tiger nut containing biscuit dough baked inIR‐MWcombination oven

Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model

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