Physically modified flours have high potential as fat-replacer in low-fat mayonnaise formulations as they are cheaper than modified starches and successfully respond to the consumers’ request for ...clean label products. Starting from a standard full-fat (“FF”, 80% oil) sample formulation, three mayonnaises with reduced-fat amount were produced (60%, 40%, 25% oil) substituting oil with a physically modified flour, used as fat-replacer. Mayonnaises (both untreated and pasteurised) were investigated for their physico-chemical properties and sensorial attributes. Emulsions were well formed for all mayonnaise formulations and presented acceptable consistency, with the only exception of the full-fat sample which was unstable after heating. High and comparable emulsion stability was noticed among reduced-fat mayonnaise samples. Mayonnaise with 25% oil content showed hardness and
G
″ comparable to FF, while mayonnaises with 40% and 60% oil content were harder and showed higher
G
′ than other samples. Overall, rheological results corroborate the ability of the fat-replacer to counterbalance the absence of fat gelling/thickening the continuous phase of the emulsion. Regarding the colour, a fading (
L
* increase and
a
* and
b
* decrease) of the product with increasing fat reduction was found. Sensory acceptability was positive for all the samples, with 40% oil mayonnaise being the most preferred. The colour of the reduced-fat mayonnaises was perceived as paler and the flavour less persistent than the FF sample. The physically modified corn flour was found to be a valuable fat replacer in reduced-fat mayonnaise.
High fibre breads were produced adding durum wheat bran fractions of different composition and particle size. Fresh products were characterized for texture, crumb grain, volume, colour, water status ...(water activity, moisture content, frozen water content, 1H molecular mobility).
The addition of bran fractions with different composition resulted in significantly harder samples with lower volumes as compared to the control (STD), while bran fractions with different particle size did not significantly affect the volume and hardness of the samples (comparable to STD).
The addition of bran fractions with different composition and particle size resulted in an altered water status, as shown by crumb moisture content (∼43% vs ∼41% in STD), water activity (0.97 vs 0.96 in STD) and frozen water content (∼60–66% vs ∼51% in STD). 1H NMR data showed an altered 1H molecular mobility in bran breads as compared to STD. In particular, an additional 1H T2 population was found in the bran samples. This population has been related to the influence of bran on starch-gluten-water interactions.
► We studied bread formulations that include a source of dietary fibre (bran). ► Different bran fractions (different composition and particle sizes) are added to bread. ► All bran fractions affect bread properties at different levels of analysis. ► Bran fractions affect molecular mobility, as showed by an additional 1H T2 population.
Despite several nutritional benefits of brown rice (BR) its consumption remains limited compared to white rice. Two of the major barriers to its consumption are long cooking time and limited shelf ...life. However, those two hurdles can be overcome through the development of shelf-stable BR pouches to create new ready-to-eat (RTE) products, a food category that is gaining important market shares. Nevertheless, scarce information is available on the production and shelf-life stability of ready-to-eat BR products. The first objective of this study was the determination of the optimal moisture range to fully cook BR. The second objective was to determine the effect of moisture content and storage time on two fundamental parameters for consumer’s acceptance of rice: color and texture. Three RTE BR pouches with moisture contents of 54%, 57% and 60% were produced and texture and color were evaluated after 1 year of storage. Significant changes in hardness and stickiness were reported during long-term storage. Moisture content negatively affected hardness and positively affected stickiness. Furthermore, storage time and moisture showed a significant effect on rice color. The present results provide information that will be useful to design new RTE meals to promote brown rice consumption.
Industrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. ...In this frame, the impact of texturing/thickening xanthan gum (X) or potato fiber (F) on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (Δ
E
) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X.
1
H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.
•The oxidation of encapsulated and bulk high-oleic sunflower oil was evaluated.•Encapsulation modifies the oxidation kinetics of oil exposed to heat and light.•Light is the main factor determining an ...increase of peroxide value in the oil.•Encapsulation reduces the effect of light on the rise of conjugated dienes in the oil.•Plating flavor oils onto porous starch could be a valid alternative to spray drying.
This study evaluates the oxidation level of high-oleic sunflower oil (HOSO) plated onto porous starch as an alternative to spray drying. Encapsulated oils were subjected to accelerated oxidation by heat and light exposure, and peroxide value (PV) and conjugated dienes (CD) were measured. Bulk oil was the control. PV increased in all samples with increased light exposure, with similar values being reached by oil carried on porous starch and spray dried oil. The encapsulation processes determined a reduced effect of light on the increase of CD in the oil, as compared to bulk oil. Spray dried oil presented the highest CD in the experimental domain considered. Since similar levels of PV and lower levels of CD were shown in the HOSO carried on porous starch compared to the spray dried HOSO, plating flavour oils on porous starch could be a suitable technological alternative to spray drying, for flavour encapsulation.
Bread staling is a complex phenomenon that originates from multiple physico-chemical events (amylopectin retrogradation, water loss and redistribution) that are not yet completely elucidated. ...Molecular properties of white bread loaves were characterized by multiple proton Nuclear Magnetic Resonance (NMR) techniques (proton FID, T
2 and T
1 relaxation time) over 14 days of storage. Changes at a molecular level (faster decay of proton FIDs and shifting of proton T
2 relaxation times distributions towards shorter times), indicating a proton mobility reduction of the bread matrix, were observed during storage. Multiple
1H T
2 populations were observed and tentatively associated to water-gluten and water-starch domains. Proton T
1 of bread was for the first time measured at variable frequencies (Fast Field Cycling NMR) and found to be strongly dependent upon frequency and to decrease in bread during storage, especially at frequencies ≤ 0.2 MHz. An additional proton T
1 population, relaxing at 2 ms, was detected at 0.52 MHz only at early storage times and tentatively attributed to a water-gluten domain that lost mobility during storage.
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•Intact and fractured cells were identified in legumes using optical microscope.•Legumes flour properties were affected by cell wall structure.•Cell wall intactness enhanced color and ...decreased firmness of gluten free bread.•Intact cell walls significantly reduced the starch hydrolysis in gluten free bread.
Cell integrity has recently been recognized being a key factor in modulating nutrients accessibility, but it has not been assessed in the application of legumes flours in complex matrices. In this study, cell wall intactness fractured cells (FC) or intact cells (IC) and particle size significantly influenced the functional properties of legumes flours. Cannellini bean (CB) flour rich in IC was characterized by high water holding capacity and low starch gelatinization enthalpy, which are features appreciated in gluten-free (GF) bread. Regardless of cell structure, adding 20% of CB to a GF bread decreased breadcrumb hardness and increased crust yellowness. Bread made with IC was softer than that with unfractionated flour, FC and 100% rice. Noteworthy, the extent of starch hydrolysis was reduced when IC (≈33%) was used followed by unfractionated flour (≈40%), FC (≈46%) and 100% rice (≈64%). Predominance of IC enabled a natural barrier against amylolytic enzymes.
Physicochemical properties and water status of fresh pasta (both extruded and laminated) produced with recently designed mixers (Premix
® and Bakmix
®) that induce a uniform hydration of the solids ...and allow the formation of a dough in 1–2
s were evaluated.
Different mixers affected the physicochemical properties considered more markedly in the extruded than laminated products. Fresh pasta produced with Premix
® and Bakmix
® was less extensible and harder (extruded samples) and exhibited higher solids loss during cooking than the control. The water status of fresh pasta was not affected by mixing in laminated products, whilst a stronger water–solids interaction (both at macromolecular (FW) and molecular (faster FID decay, larger% Pop A, bimodal T
1 distribution) levels) was induced by the new mixers in the extruded products. Premix
® and Bakmix
® did not allow the development of a plastic and extensible continuous phase due to the shorter mixing time and/or different (lacking) kneading action and/or lower water available for proper gluten development.
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•Ready-to-eat meals with brown rice and pulses were developed, sterilized, and stored.•Both formulated meals had a low glycemic index (43.5 and 31.8).•Different formulations affected ...the consumer acceptability.•Hardness increase during the storage was not perceived by consumers.
Shelf-stable low glycemic index ready-to-eat (RTE) risotto meals (in pouches) containing brown rice and pulses (recipe A = chickpeas; recipe B = lentils, and beans) were developed, stored for 12-months at room temperature, and characterized over time. RTE meals were heated in microwave (replicating home consumption procedure), and analyzed for in vitro starch digestibility, textural attributes, and consumer acceptability. Digestible starch fractions were similar in the formulations during storage, and in vivo testing demonstrated low glycemic indexes (recipe A = 43.5 ± 6.8; recipe B = 31.8 ± 6.5) for the two meals. Hardness of risotto components increased during storage and microwave heating did not fully recover textural attibutes characteristic of the fresh product. Consumers’ (50) acceptability remained high (>5.5 out of 9) until the end of storage. This study demonstrates brown rice with pulses can be used for developing stable and accepted ready-to-eat meals having low glycemic indexes.
The ability of three commercial inulins (Raftilose ®P95, Frutafit IQ®, and Frutafit TEX®) with different chemical composition (oligo-polysaccharides profile) to form gels (at 25 and 50 °C) was ...evaluated. Raftilose®P95 (rich in mono-disaccharides) did not form gels, Frutafit IQ® (mainly oligosaccharides) gelatinized in the 30-60% w/w concentration range and Frutafit TEX® (mainly long-chain saccharides) in the 20-40% w/w range. Textural and thermal properties of the gels were studied and their stability was evaluated during storage at 4 °C. Frutafit TEX® gels (both fresh and during storage) were harder, more adhesive, and less cohesive than Frutafit IQ® gels (40% w/w). At 40% w/w, Frutafit TEX® gels had a significantly higher amount of freezable water than Frutafit IQ®, and the DSC thermogram line shapes indicated that ice melting was more uniform and occurred at higher temperatures in Frutafit TEX® than in the Frutafit IQ® gels. Ice melting profile was not significantly affected by both gelification temperature and storage time. Frutafit IQ® gels were more stable than Frutafit TEX® gels during storage.
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