Thermal properties of fruit fillings as a function of different formulations

Cropotova, Janna; Tylewicz, Urszula; Rocculi, Pietro; Popel, Svetlana; Rosa, Marco Dalla

doi:10.1016/j.foostr.2017.07.001

Cited by 10 publications

(4 citation statements)

References 22 publications

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“…The thermal stability of CSCF and SCPF was evaluated by baking samples in an oven at 100 °C. Testing thermal stability is also of paramount importance for FFs since they are used as an ingredient for pastry products and could leak from dough at high temperatures during the baking process [ 10 ]. Both CSCF and SCPF exhibited good thermal stability since differences between the initial diameter of the applied filling (5 cm) and diameter after baking at 100 °C were minimal (5.12 and 4.95 cm, respectively).…”

Section: Resultsmentioning

confidence: 99%

“…[ 7 ], quality properties (syneresis and thermal properties, rheological properties, etc.) [ 4 , 7 , 8 , 10 ] and sensory characteristics [ 9 ] or consumer preference. To properly develop and test a new bakery FF which could be competitive in the food market, all aforementioned aspects needed to be tackled and achieved in one product.…”

Section: Introductionmentioning

confidence: 99%

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Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

et al. 2023

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Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a “source of fibers”. The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe—3.83 mg/kg fw) in comparison to CSCF (Fe—2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

et al. 2023

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“…It also depends on the type and state of fruits, pH, available calcium, and so on. Cropotova and Popel () in their proceedings have used the fruit fillings in the range of 30–70°Bx but with gelling agents and starch. The fruit topped biscuits were prepared to study the stability of filling during baking and evaluated for various characteristics.…”

Section: Resultsmentioning

confidence: 99%

Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits

Aditi

Shashirekha

Sudha

2016

Journal of Texture Studies

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Bakery products can act as a vehicle for supplementation of vitamins, minerals, protein, dietary fiber, and so on, to prevent nutritive deficiencies. Among the bakery products, biscuits are shelf stable and have better consumer acceptability by all age groups. To incorporate fruits which are rich in many bioactive principles, and to add on to variety, fruit sandwiched biscuits with fruit powder in the casing too. Fillings mainly from dry fruits were prepared at varying degree brix and with different gelling agents. Biscuit sheets containing chiku powder in the formulation was topped with the fillings and looked for the bake stability with respect to texture and spreadability. Addition of fruit powder in the shells and fruit filling in between helped to increase the nutritional characteristics of the product.

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“…As propriedades físico-químicas e térmicas dos recheios de frutas para aplicação em biscoitos devem apresentar propriedades mais estáveis ao calor e, por conta disso, em sua formulação devem apresentar polissacarídeos que sejam resistentes ao calor, como por exemplo as pectinas, que são muito utilizadas em industrias para a fabricação de recheios de frutas estáveis ao calor, em cremes e em geleias (CROPOTOVA et al, 2017).…”

Section: Elaboração De Produtos Para Recheiosunclassified

Produção de biscoitos recheados com formação de organogel na base gordurosa

Zandoná¹

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In order to satisfy the demand of the public that is currently looking for healthier foods industries have been looking for alternatives that allow the application of ingredients that add nutritional value to the products. The reduction of saturated and trans fats in food products, as well as the insertion of cereals or nutritional flours, has been applied in bakery products. Filled cookies are usually based on wheat flour. The objective was to develop a formulation of filled cookies with replacement of vegetable fat for organogel in the filling and wheat flour for sorghum flour in the biscuit, in order to add nutritional value to the product. In this study, cookies filled with vegetable fat and wheat flour were used as a control where: 1) filling was replaced by organogel elaborated with an emulsified system (collagen + vegetable oil + water); and 2) base was prepared with partial and total replacer of wheat flour for sorghum flour in 50% (50FS) and 100% (100FS). Physical and physicochemical analyzes (texture, water activity, color, proximate composition and rheology) were carried out on the fillings and bases of the biscuits for evaluation and for the stability analysis of 6 weeks. The results showed that the 50FS cookies had a better texture value (Control: 16,09±1,28 N; 50FS: 19,63±5,68N and 10,09±0,65 N) and lower content of water activity (Week 1: 0,327±0,01 and Week 6: 0,389±0,00) than the control cookie during stability analysis.The 100FS had a more reddish color. The 50FS and 100FS cookies had a higher protein content than the control (Control: 5,37±0,23 %; 50FS 5,64±0,49 %). The fillings with organogel showed a higher hardness (N) than the control during stability analysis 81±1,48; Control: 4,29±0,38). The parameters of adhesiveness, cohesiveness and guminess of the filling with organogel showed no significant differences (p> 0.05). The water activity values of the organogel formulation were higher than the control filling (Week 6 -Organogel: 0,730±0,00; Control: 0,555±0,01). The value of L * was higher for the control filling, showing a more yellowish color than the formulation with organogel. The filling with organogel showed a 65% reduction in lipid content and an increase in protein content. The control, organogel and market fillings showed a thixotropic behavior in the rheological evaluation, and the market product had a behavior close to the control formulation, with almost total recovery of the structure. Five products were developed, three of which were innovative with added nutritional value, in compliance with current legislation, a minimum shelf life of 6 weeks, which can be sold as a stuffed cookies.

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Thermal properties of fruit fillings as a function of different formulations

Cited by 10 publications

References 22 publications

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits

Produção de biscoitos recheados com formação de organogel na base gordurosa

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