This study explored the effect of curdlan on dough rheological properties, and the performance of corresponding steamed bread. Curdlan addition significantly improved the rheological, dynamic ...rheological and fermentation properties of dough, and ultimately enhanced the textural and sensory properties of corresponding steamed bread. The microstructure confirmed that the dough with 0.5% curdlan had uniform size and dense gluten network. Addition of curdlan also increased the pasting temperature, the peak and final viscosities, but decreased the breakdown and setback parameters of starch. The steamed bread with 0.5% curdlan had minimum hardness (1266 g), maximum specific volume (2.50 mL/g) and highest sensory score (92.0). Storage experiments suggested that 0.5% curdlan decreased the crumb firming rate and alleviated the retrogradation of starch in steamed bread, indicating that curdlan was effective in retarding the steamed bread staling during storage. It was concluded that 0.5% curdlan had positive effect on rheological properties of wheat dough and quality of corresponding steamed bread.
•Curdlan improved the rheological and fermentation properties of dough.•Curdlan enhanced the steamed bread properties.•Curdlan increased the pasting parameters of starch.•Curdlan retarded the steamed bread staling during storage.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
In this study it was found that the complex microstructure of chocolate was modified by the addition of whey into original milk chocolate. A decreasing particle size diameter of the dispersed cocoa ...fat particles with increasing whey content followed by dynamic light scattering measurements was confirmed. Changes of the chocolate fat crystallinity through disrupting the highly ordered cocoa fat dense crystal aggregates to the less developed ones deformed by the inclusion of whey particles into the complex chocolate mass were simultaneously confirmed. These morphology changes affected the thermal and rheological behaviour of the studied samples by decreasing the melting peak temperature as well as Casson's plastic viscosity with increasing whey content. Furthermore, a gradual decrease of the hardness, thus reflecting the plasticising effect of the whey particles on the complex crystalline structure of the chocolate, was observed. The latter fact was also confirmed by the decreased acoustic emissions during chocolate breakage, thus indicating the change of the fracture process from brittle to more ductile.
•There were studied rheological, thermal and mechanical properties of whey chocolates.•Effect of whey content on particle size and microstructure was followed by DLS and SEM.•DSC quantified effect of whey on melting temperature and heat of fusion.•SEM imaging confirmed changes in the cocoa fat crystallinity.•There was found gradual decrease of hardness with increasing whey content.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Gelatinized adzuki-bean cake (commonly known as Yokan or Yanggaeng) is one of Asia's favorite bean snacks. This product as a continuous phase structure, which is embedded with the dispersed phase ...formed by adzuki bean paste, which is prepared by the combination of agar and sugar. The gel characteristics of gelatinized adzuki-bean cake are influenced by the physical properties of agar, sugar, and the adzuki bean paste and are highly correlated to its product quality. An analysis was carried out using a Rapid Visco Analyzer on the adzuki bean powder to investigate the feasibility of simplifying its preparation process and reducing the amount of agar used in it. The effect of starch contained in the adzuki bean powder on the gelling capacity was also investigated. The gelatinous properties and viscoelasticity of gelatinized adzuki-bean cake were affected by the textural properties of adzuki bean paste, agar, and sugar. The results showed that the structured bean paste particles were distributed in the continuous phase formed by agar and sugar. These particles formed a gelatinous product with a homogeneous dispersion system following a long cooking period and concentration.
•The compositions of Yokan would affect its textural properties.•Agar and concentration-time have multiplicative effects on Yokan properties.•Agar increases the enthalpy (ΔH) of thermal properties during Yokan processing.•The amylose content is an important factor in the gelation of Yokan.•Sugar content would significantly affect the Yokan color.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Porous carbons with different textural properties exhibit great differences in CO2 adsorption capacity. It is generally known that narrow micropores contribute to higher CO2 adsorption capacity. ...However, it is still unclear what role each variable in the textural properties plays in CO2 adsorption. Herein, a deep neural network is trained as a generative model to direct the relationship between CO2 adsorption of porous carbons and corresponding textural properties. The trained neural network is further employed as an implicit model to estimate its ability to predict the CO2 adsorption capacity of unknown porous carbons. Interestingly, the practical CO2 adsorption amounts are in good agreement with predicted values using surface area, micropore and mesopore volumes as the input values simultaneously. This unprecedented deep learning neural network (DNN) approach, a type of machine learning algorithm, exhibits great potential to predict gas adsorption and guide the development of next‐generation carbons.
Learn on me: The artificial neural network, a type of machine learning algorithm, is used to model the relationship between CO2 adsorption capacity and the textural properties of porous carbon. Then, it is used as an implicit model to precisely predict the CO2 adsorption capacity of unknow porous carbons based on its textural properties.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
This study investigated the effect of inulin on the physical and textural properties, fat content, and sensory acceptance of reduced-fat ice cream (RFIC) as a fat replacer. Sugar, whipped cream, and ...inulin were optimized to create RFIC using a mixture design (D-optimal) with 3 center points. The optimized content of sugar, whipped cream, and inulin in RFIC were 8.58%, 22.18%, and 4.02%, respectively. The optimized RFIC provided a moderate sensory rating score (6.9–7.2) with 13.87% fat content which reduced fat content by 2.30% compared to inulin-free ice cream. The addition of inulin influenced the firmness of RFIC to be increased higher than inulin-free ice cream significantly nonetheless the optimized RFIC also showed the appropriate range of firmness, viscosity, melting rate, and overrun of ice cream product. The outcomes in this study indicated that the ice cream incorporated with inulin can reduce fat content while delivering acceptable sensory perception.
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•Reduced-fat ice cream was formulated utilizing inulin as a fat replacer.•The additional of inulin significantly affected ice cream properties.•Inulin can increase hardness and melting rate of reduced-fat ice cream.•Application of inulin can reduce fat content in ice cream up to 2.30%.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•Nano-BC as a reinforcement agent in BC/SPI mixtures was investigated.•The BC/SPI mixtures has a higher emulsifying stability and a larger modulus.•Nano-BC at low concentrations had good ...compatibility with SPI matrix.•Nano-BC did not repulse soluble SPI in the nano-BC/SPI complex gel.•The BC/SPI mixture (B1S20) is a promising substitute of cream in ice cream.
The influences of nano-bacterial cellulose (Nano-BC)/soy protein isolate (SPI) complex gel on the textural, rheological, and sensory properties of the ice cream model were investigated. Nano-BC/SPI mixtures with different ratios (Nano-BC:SPI, 1:20, 1:15, 1:10, and 1:5 w/w) were prepared with constant total solid content (16%). Compared with pure SPI, the thermal stability, textural, rheological and emulsifying properties of nano-BC/SPI mixtures were improved. Microstructure of nano-BC/SPI complex gels showed that low doses of nano-BC (1:20, 1:15, and 1:10) had good compatibility with SPI matrix according to images of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Nano-BC/SPI (1:20) had the most similar textural properties to the cream. When 20% of nano-BC/SPI (1:20) mixture was added into ice cream as the cream substitute, the anticipated ice cream with low calorie, melting resistance, and good textural properties was achieved.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
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•Mg(Li)Al-layered double hydroxides with different Mg/Al ratio and interlayer anions, prepared by mechanochemical method.•«Memory effect» of the Mg(Li)Al-LDH, prepared by ...mechanochemical method.•Dependence of textural, basic and catalytic properties of Mg(Li)AlOx on metals nature, Mg/Al ratio and method of synthesis.
Mechanochemical activation was used to prepare Mg(Li)Al-layered double hydroxides (LDH) with molar ratios of cations Mg/Al = 2 and 4 and Li/Al = 0.5. The influence of cationic composition and nature of interlayer anions (CO32−, OH−) on the structural properties of LDH and the properties of oxide phases formed by LDH calcination was investigated by XRD and SEM. Textural properties (nitrogen adsorption–desorption isotherms at 77.4 K) and acid-base properties (CO2 double isotherm method, TPD-CO2, aldol condensation of furfural with acetone reaction) were studied in detail for mixed oxides. It was shown that mixed oxides based on the LDH that were prepared by mechanochemical route have high specific surface area and porosity. An increase in the Mg/Al ratio, the introduction of Li, and the use of LDH with OH- counterions made it possible not only to increase the total basicity of mixed oxides but also to vary the fraction of basic sites with a different strength.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Mesoporous alumina (MA) materials with outstanding textural properties have been synthesized by a facile approach, and were evaluated as supports of Pt-based catalyst for methylcyclohexane ...dehydrogenation. At 300 °C, the resultant catalyst demonstrates a much higher activity with a maximum hydrogen evolution rate of 2081 mmol/gPt/min in comparison with the state-of-the-art alumina supported Pt catalysts. Interestingly, even after a long-time reaction of 100 h or regeneration, more than 80% of original activity was still maintained. The superior catalytic performance of the obtained catalyst is associated with the high specific surface area and large mesoporous size of support MA, thus benefiting the increase in the number of Pt active sites and efficiently inhibiting the formation of coke deposition during the reaction. Our contribution has provided a rational design strategy for highly efficient and stable dehydrogenation catalysts, which is a key for the utilization of methylcyclohexane-toluene system in hydrogen storage technology.
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•A confined hydrolysis-condensation approach.•Mesoporous alumina with excellent textural properties.•Pt-based catalyst with highly homogenous dispersion of Pt.•Improved catalytic performance for dehydrogenation of methylcyclohexane at low temperature.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The physicochemical properties and starch fine structure change during paddy storage, which may be beneficial for the qualities of rice-based products such as fresh rice noodles (FRN). In this study, ...the textural properties of FRN prepared from polished rice of six indica paddy cultivars after different storage period at 36 ± 2 °C and 85% ± 5% relative humidity were investigated. The pasting properties, solubility (S), swelling power (SP) of rice flour and morphology of the starch granules, chain length distribution of amylopectin were analyzed to determine factors that impact the texture of FRN. The chewiness and springiness of FRN increased, and the adhesiveness decreased with increase in storage duration. The setback (SB) and pasting temperature (PT) increased while the S and SP decreased with extension of storage duration (0–90 days). Chain length distributions of amylopectin also changed. Pearson correlation analysis revealed that cool paste viscosity (CPV) of indica rice flour, short chain (DP 6–12) and long chain (DP 37–60) of amylopectin were the most correlated parameters with adhesiveness of FRN. Our results may provide insights for selecting raw materials for production of high-quality FRN.
•Pasting properties, solubility and swelling power of rice changed with storage time.•Starch fine structure of different cultivars varied during storage.•Texture profiles of fresh rice noodles depend on storage time and rice varieties.•Cool peak viscosity of rice strongly corelated with adhesiveness of rice noodle.•Chain length of amylopectin strongly corelated with adhesiveness of rice noodle.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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