The effect of phytosterols addition on the textural properties of extruded crisp bread

Jakubczyk, Ewa; Linde, Martyna; Gondek, Ewa; Kamińska-Dwórznicka, Anna; Samborska, Katarzyna; Antoniuk, Aleksandra

doi:10.1016/j.jfoodeng.2015.07.013

Cited by 20 publications

(14 citation statements)

References 35 publications

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“…It was positively correlated with that parameter that was experimentally determined in TPA test (r = 0.44), Table 2. The results of sensory hardness perception observed in the other studies on extruded bread (Jakubczyk et al, 2015;March et al, 2007) were comparable to the results presented in our study. Maximum force evaluated by mechanical analysis presents the hardness of the products.…”

Section: Sensory Analysissupporting

confidence: 93%

“…Samples of R and RWO crispbreads had the lowest volume of 100 g of bread, which was negatively correlated with its true and apparent density (r = -0.625 and r = -0.874, respectively). Water content of crispbread observed in the present study was similar to that reported by Jakubczyk et al (2015) and Rzedzicki et al (2008) and it was within the range from 6.51% (WR) to 7.74% (RW) (Table 3 (Figura and Teixeira, 2007). In presented study, all crispbreads were characterized by water activity below this threshold value (Table 3).…”

Section: Physical and Textural Analysissupporting

confidence: 91%

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Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Michalak‐Majewska

Muszyński

Sołowiej

et al. 2020

Acta Universitatis Cibiniensis. Series E: Food Technology

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AbstractIn the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.

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Section: Sensory Analysissupporting

confidence: 93%

Section: Physical and Textural Analysissupporting

confidence: 91%

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Michalak‐Majewska

Muszyński

Sołowiej

et al. 2020

Acta Universitatis Cibiniensis. Series E: Food Technology

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“…The texture of food can be also predicted based on the acoustic emission which can be generated during deformation. Acoustic emission methods have been applied to investigate the properties of many crispy foods such as extrudates [ 21 , 22 ], dried gels [ 23 ], and sugar foams [ 24 , 25 ]. The structure of the material and composition of foods may influence their acoustic properties.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

Jakubczyk

Kamińska-Dwórznicka

Ostrowska–Ligęza

2022

Gels

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This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.

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“…The accelerations evoked in deformed material can be registered by a piezoelectric contact sensor. The acoustic emission method was used to analyse properties of crispy products such as cereal extrudates [ 30 , 31 ], dried gels [ 32 ], apples [ 33 ] but also sugar foams [ 34 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Jakubczyk

Kamińska-Dwórznicka

2021

Gels

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This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.

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The effect of phytosterols addition on the textural properties of extruded crisp bread

Cited by 20 publications

References 35 publications

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

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