Search Results (4)

Among the strategies proposed to reduce the formation of acrylamide in bakery products, the use of asparaginase is considered one of the most promising, also due to its limited impact on the sensory quality of the final product. Asparagine, the key precursor of acrylamide that is selectively hydrolysed by the asparaginase treatment, is generally not considered a major contributor to the overall flavour and colour of baked foods. This study investigates the effect of three addition levels of the enzyme asparaginase (500, 750, 1000 ASNU compared to a not added control) and three different preparation conditions (without resting time and with 15 min resting time at 20 °C or 50 °C) on asparagine content in the dough and on the formation of Volatile Organic Compounds (VOCs) and colour of shortbread biscuits. Results showed that the addition of asparaginase, at all levels, markedly reduced the asparagine content in the dough, with limited effects on the VOC profile and colour. The examined preparation conditions significantly affected the VOC profile: the application of a resting time at 20 °C tended to promote the formation of VOCs through lipid oxidation while reducing the level of many MR-related VOCs. This last effect seemed to parallel the slight reduction of the browning index observed when the resting time was applied. Results suggest that the use of asparaginase does not markedly affect the VOC profile of shortbread biscuits, thus confirming its limited effects on sensory-related quality attributes of baked foods. Full article

Free sugars (FS) are associated with a higher risk of dental decay in children and an increased risk of weight gain, overweight and obesity and type 2 diabetes. For this reason, Canada’s Food Guide recommends limiting foods and beverages that contribute to excess free sugars consumption. Estimating FS intakes is needed to inform policies and interventions aimed at reducing Canadians’ consumption of FS. The objective of this study was to estimate FS intake of Canadians using a new method that estimated the free sugars content of foods in the Canadian Nutrient File, the database used in national nutrition surveys. We define FS as sugars present in food products in which the structure has been broken down. We found that 12% of total energy (about 56 g) comes from FS in the diet of Canadians 1 year of age and older (≥1 year). The top four sources were: (1) sugars, syrups, preserves, confectionary, desserts; (2) soft drinks; (3) baked products and (4) juice (without added sugars), and accounted for 60% of total free sugars intake. The results show that efforts need to be sustained to help Canadians, particularly children and adolescents, to reduce their FS intake. Full article

The food manufacturing sector is one of the most dominant consumers of energy across the globe. Food processing methods such as drying, baking, frying, malting, roasting, etc. rely heavily on the heat released from burning fossil fuels, mainly natural gas or propane. Less than half of this heat contributes to the actual processing of the product and the remaining is released to the surroundings as waste heat, primarily through exhaust gases at 150 to 250 °C. Recovering this waste heat can deliver significant fuel, cost and CO₂ savings. However, selecting an appropriate sink for this waste heat is challenging due to the relatively low source temperature. This study investigates a novel application of gas-to-air low temperature waste heat recovery technology for a confectionary manufacturing process, through a range of experiments. The recovered heat is used to preheat a baking oven’s combustion air at inlet before it enters the fuel-air mixture. The investigated technology is compared with other waste heat recovery schemes involving Regenerative Organic Rankine Cycles (RORC), Vapour Absorption Refrigeration (VAR) and hot water production. The findings indicate that utilising an oven’s exhaust gases to preheat combustion air can deliver up to 33% fuel savings, provided a sufficiently large heat sink in the form of oven combustion air is available. Due to a lower investment cost, the technology also offers a payback period of only 1.57 years, which makes it financially attractive when compared to others. The studied waste heat recovery technologies can deliver a CO₂ savings of 28–356 tonnes per year from a single manufacturing site. The modelling and comparison methodology, observations and outcomes of this study can be extended to a variety of low temperature food manufacturing processes. Full article

Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour’s quality and use, but the routinely applied assessment methods are laborious. Partial least squares regression models, obtained using Raman spectra of flour samples and the results of reference gravimetric analysis, allow for fast and reliable determination of ash and moisture in wheat flour, with relative standard errors of prediction of the order of 2%. Analogous calibration models that enable quantification of carbon, oxygen, sulfur, and nitrogen, and hence protein, in the analyzed flours, with relative standard errors of prediction equal to 0.1, 0.3, 3.3, and 1.4%, respectively, were built combining the results of elemental analysis and Raman spectra. Full article