Search Results (61)

High oil content in breaded fried small yellow croaker (BFYC) was reduced using composite batter gels consisting of tapioca starch, wheat flour, and different concentrations of cassia gum (CG; 0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%). The effects of CG on the oil absorption capacity of BFYC and potential mechanisms were investigated. Dynamic rheological analysis revealed that CG addition could enhance the viscoelasticity of the batter by increasing its storage modulus and loss modulus. Furthermore, FTIR and X-ray diffraction results demonstrated that CG interacts with starch through noncovalent interactions, increasing the relative crystallinity from 9.29% to 16.49%, which promoted the formation of a gel layer. This structural improvement effectively inhibited oil absorption. Differential scanning calorimetry analysis showed that within the 0–0.8% CG range, the batter’s denaturation temperature increased from 78.23 °C to 82.08 °C with higher CG concentrations, indicating prolonged gelatinization and enhanced thermal stability that further reduced oil penetration. Low-field nuclear magnetic resonance analysis revealed that CG increased the proportion of tightly bound and weakly bound water in the batter, thereby improving water retention capacity and reducing moisture loss during frying. Microscopic structural observations and Sudan Red-staining tests confirmed that at 0.8% CG concentration, the crust exhibited the lowest porosity with approximately 40% reduction in surface fat content compared to the control group. In conclusion, CG addition significantly improves batter properties and reduces oil content in fried products, providing theoretical support for the development of low-fat fried foods. Full article

The present research aimed to incorporate terebinth seed protein into gluten-free cakes in order to increase their protein content and improve their technological properties. The terebinth protein replaced the rice flour–corn starch mixture used in control cakes at varying levels (3%, 6%, 9%, and 12%). The rheological properties of the cake batters were evaluated, along with the physicochemical attributes, textural properties, sensory attributes, and oxidative stability of the baked cakes. As the protein concentration increased, the consistency index of the cake batters also increased. All batters showed shear-thinning behavior, indicating pseudoplastic fluid behavior, and showed a viscoelastic nature reflected by the storage modulus (G′) exceeding the loss modulus (G″). Both G′ and G″ values increase with increasing protein content. The softest texture was observed in the control cake produced with wheat flour, followed by the cakes with 3% and 6% protein addition, while higher protein levels (9% and 12%) resulted in firmer cakes. Furthermore, oxidative stability improved with a higher level of protein. The addition of protein did not negatively affect sensory quality across all measured parameters. This study demonstrates the potential of terebinth protein to enhance the protein content and oxidative stability of gluten-free cakes that maintain their sensory attributes. Full article

In recent years, plant-derived food proteins have gained increasing attention due to their economic, ecological, and health benefits. This study aimed to enhance the functional properties of potato protein isolate (PPI) through enzymatic hydrolysis with papain and bromelain, evaluating the physicochemical and emulsifying characteristics of the resulting potato protein hydrolysates (PPHs) for their potential use as plant-based emulsifiers. PPHs were prepared at various hydrolysis times (0.25–2 h), resulting in reduced molecular weights and improved solubility under acidic conditions (pH 4–6). PPHs exhibited higher ABTS radical-scavenging activity than PPI. The foaming stability (FS) of bromelain-treated PPI was maintained, whereas papain-treated PPI showed decreased FS with increased hydrolysis. Bromelain-treated PPHs demonstrated a superior emulsifying activity index (EAI: 306 m²/g), polydispersity index (PDI), higher surface potential, and higher viscosity compared to papain-treated PPHs, particularly after 15 min of hydrolysis. Incorporating PPHs into gluten-free chiffon rice cake batter reduced the batter density, increased the specific volume, and improved the cake’s textural properties, including springiness, cohesiveness, and resilience. These findings suggest that bromelain-treated PPHs are promising plant-based emulsifiers with applications in food systems requiring enhanced stability and functionality. Full article

This study investigated the potential of hempseed protein isolate (HPI) as a protein fortifier and wheat flour substitute in vegan muffins. HPI was incorporated at 0% (CON), 10% (HP10), 20% (HP20), and 30% (HP30) substitution levels, and muffins were evaluated for physicochemical, functional, and sensory properties. Protein content significantly increased from 9.61% (CON) to 19.40% (HP30), while baking loss decreased from 21.33% to 19.77%, reflecting HPI’s superior water-holding capacity. Texture analysis showed hardness decreased from 179.72 g/cm² (CON) to 137.73 g/cm² (HP30), resulting in softer muffins with higher chewiness. This correlated with a more aerated crumb structure and smoother surface at higher HPI levels, indicating improved structural integrity. Rheological analysis revealed increased batter viscosity and shear-thinning behavior with HPI fortification. FTIR analysis exhibited redshifts in the Amide I and Amide II bands, suggesting enhanced protein–protein interactions and hydrogen bonding in fortified HPI muffins. Antioxidant activity increased significantly, with ABTS radical scavenging values rising from 32.66% (CON) to 46.28% (HP30), attributed to the bioactive peptides and phenolic compounds (144.67 mg GAE/g) in HPI. However, in vitro protein digestibility (IVPD) decreased from 66.08% to 42.63% due to protein–starch–lipid interactions inhibiting hydrolysis. Sensory evaluation showed no significant differences in aroma, taste, mouthfeel, or overall acceptability, with scores between 4.83 and 5.33 among all samples. These results demonstrate that HPI incorporation of up to 30% significantly enhances the nutritional profile, antioxidant activity, and textural properties of vegan muffins while maintaining overall sensory quality, supporting HPI’s potential as a sustainable protein fortifier in plant-based bakery products. Full article

Gluten-free rice bread made from japonica rice finds challenge in achieving a good shape and structure, presenting a significant obstacle in the baking industry. This study aims to improve the quality of rice bread with japonica rice flour by hot extrusion treatment (without additives). The effects of extrusion on the amylose content, gelatinization degree, hydration capacity, short-range molecular ordering, and microstructure of japonica rice flour were investigated. The results show that the amylose content of the extruded flour increased by 12.43% and the gelatinization degree of it increased by 13.23 times, showing disrupted starch granules, numerous pores, and a better hydration capacity. The addition of extruded flour improved the overall viscoelasticity of the batter. Compared to the control group, the specific volume and porosity of the optimized rice bread were increased by 19.46% and 61.92%, respectively. The gas cell density was increased by 4.63 times, and the average gas cell area of rice bread was reduced by 47.14%. The correlations among the raw material properties of rice flour, the batter properties, and the quality of rice bread products were revealed by principal component analysis. This study demonstrates that the addition of moderate amounts of extruded japonica rice flour could improve the quality of rice bread products. Full article

The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.7%, 5.7%, and 7.5% of the total batter, respectively. These were assessed for their sensory, textural, and techno-functional properties; proximate composition (including crude fibre); energy value; pH; and colour, as well as the content of carotenoids and polyphenols. The contribution of rosehip powder to the production cost of these waffle cone formulations was also determined. The results showed that using rosehip waste powder as an ingredient reduced the waffle cones powder’s capacity to hold water (from 3.11 g/g to 2.64–3.08 g/g) and to swell (from 4.98 mL/g to 4.23–4.48 mL/g), while it increased their oil-holding capacity (from 0.93 g/g to 0.96–1.19 g/g) and the content in fibre (from 1.58% to 3.41–4.83%), polyphenols (from 400.70 µg/g to 1732.26–2715.69 µg/g), and carotenoids (from n.d. to 6.86–14.28 µg/g); however, the solubility (72.65–75.33%), hardness (2.31–2.83 N), and fracturability (6–8) were not significantly influenced. The sensory acceptability of enriched waffle cones (92–93%) was higher than that of control waffle cones (90%). The production cost of a waffle cone increased by EUR 0.004–0.009 when wheat flour was substituted by rosehip powder in concentrations of 10–20%. In conclusion, to enrich waffle cones with fibres, polyphenols, and carotenoids, at least 10% of wheat flour must be substituted with rosehip waste powder in their manufacturing recipe. Full article

To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking quality, rice flour and rice cakes were analyzed using a texture analyzer and a gelatinization instrument. The results indicated that a decrease in particle size led to a significant increase in damaged starch from 18% to 26.5%. Both the resting angle and slip angle increased, indicating reduced fluidity. The gelatinization temperature decreased from 76.63 °C to 71.61 °C, the gelatinization time was reduced from 6.6 min to 6.4 min, and gelatinization viscosity initially increased and then decreased. Water-holding capacity increased 1.0-fold with decreased particle size, and solubility increased 11.6-fold together with the increase temperature. Emulsification and oil absorption were optimal when the particle size exceeded 120–140 mesh. The conductivity of the rice flour suspension rose with decreased particle size, while the conductivity of rice flour paste and cake batter decreased. Decreased particle size led to significantly reduced rice cake hardness and chewiness of 47.77% and 52.44%, while elasticity, restoration, specific volume, and porosity increased 18.75%, 15.15%, 31.16% and 25.10%, respectively. The skin and core color darkened with reduced luminosity, correlating with enhanced sensory scores. Correlation analysis revealed that physiochemical properties of rice flour influenced gelatinization properties, thereby affecting rice cake quality. This study provides a foundation for utilizing fine rice flour in rice cakes. Full article

Meat delicatessen products, including pâtés, are important for consumers’ daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects are increasingly used to reformulate food products. Therefore, the paper aimed to investigate the feasibility of replacing wheat flour (total content: 9% w/w) with yellow mealworm powder (3:0, 2:1, 1:2, and 0:3) in chicken and pork pâtés and determine its effect on their quality properties. The rheological properties of pâté batter, as well as texture, color parameters, and microbiological and sensory characteristics of pâtés, were assessed. All prepared pâté batters were identified as weak gels. Furthermore, all the examined pâtés met the microbiological quality requirements. Adding yellow mealworm powder to the formulation weakened the pâté structure, resulting in significantly lower shear force and increased spreadability. In addition, it led to a darker and more gray color of the pâtés. It may be seen as indicating no preservatives or as resembling a typical pork pâté. It has been demonstrated that the complete replacement of wheat flour with insect powder significantly reduced the sensory quality of chicken and pork pâtés. Full article

The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten’s viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance. Full article

The rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular dynamics, of hot dog-type PBSs and batters used in their production. Various formulations were analyzed to understand how different ingredients and processing methods affect the characteristics of the final products. Our findings reveal that the incorporation of specific plant proteins and hydrocolloids significantly influences the rheological behavior and texture profile of sausages. The hardness of the samples ranged from 4.33 to 5.09 N/mm and was generally higher for the products with inorganic iron sources. Regarding the viscoelastic properties, all the samples showed larger values of the storage modulus than the loss modulus, which indicates their solid-like behavior. Additionally, the study utilized advanced proton nuclear magnetic resonance (NMR) techniques to elucidate the molecular dynamics within plant-based matrices, providing insights into water distribution and mobility. Key findings highlight the impact of different plant proteins and additives on the texture and stability of sausage analogs. Full article

Fagao is one of China’s traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during sourdough–yeast co-fermentation were investigated. The results showed that compared with yeast fermentation, the gas production and viscosity of the batter increased with co-fermentation. The co-fermented batter showed a higher hydrolysis of starch and less amylose content. The integrity of starch granules in the co-fermented batter was damaged more seriously, and the crystallinity and short-range ordered structure were less than in the yeast-fermented batter, even though the crystal structure type of starch did not obviously change. The peak viscosity, minimum viscosity, final viscosity, decay value, and recovery value of the corn batter were reduced by co-fermentation, which improved the thermal stability of the batter and slowed down the aging. Co-fermentation also resulted in a more pronounced reduction in protein subunit content than yeast fermentation. The changes in the physicochemical properties of the corn Fagao batter help explain the improvement in quality of corn Fagao made from the co-fermentation method and may provide theoretical references for co-fermentation with sourdough and yeast to other gluten-free foods. Full article

This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G′ > G″, indicative of their viscoelastic nature. The storage modulus (G′) and loss modulus (G″) escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. The muffin containing wheat flour displayed the lowest hardness value, followed by MTP-added muffins at ratios of 12% and 9%. Additionally, MTP-added muffins exhibited greater springiness values than control samples without MTP (C2). However, the oxidative stability of MTP-added muffins was lower than the wheat control muffin (C1) and gluten-free control muffin. The protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter the overall quality (p > 0.05), whereas higher MTP levels (9% and 12%) led to a decline in sensory attributes. Incorporating MTP at up to 6% yielded protein-enriched muffins with sensory characteristics comparable to the wheat flour muffin (C1). Furthermore, higher MTP additions (9% and 12%) conferred more favorable textural properties than the C2 muffin. However, the oxidative stability of the control muffins was found to be higher than that of MTP-added muffins. This study suggested that MTP could be a potential ingredient to increase the protein amount and specific volume of gluten-free muffins and to improve textural attributes such as springiness and hardness. Full article

This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (Acheta domesticus, HCF) and yellow mealworm (Tenebrio molitor, YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH (p = 0.0025) and stability (p < 0.0001) but a darker colour (p < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter (p = 0.0017), while YMF decreased its structural strength (p = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages (p = 0.0010) and increased over time (p = 0.0136), whereas the elasticity was lower in the YMF group (p < 0.0001). The protein and fat contents were higher (p < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers. Full article

Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G’ values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G’ value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P₂₁ significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties. Full article

The present study aims to develop gluten-free product formulations by using different seed flours to determine their effectiveness in gluten-free products. For this purpose, a baton cake model was selected; the cake production process was conducted by adding hemp, okra, mustard, or coriander seed flours with rice flour at a ratio of 25% seed flour to 75% rice flour to prepare the cake batters. The physicochemical, textural, and sensory properties, as well as the baking behaviors of the resulting products, were determined. The TOPSIS method was used in the sensory analyses. With the addition of seed flours, a color change occurred in the inner and crust values of the baton cake samples. It was observed that the hardness value of the baton cake samples increased with the addition of seed flour. In the TOPSIS evaluation, which is a multi-criteria decision-making method, the most preferred product in the free baton cake samples was the cake with hemp seed flour added, while the least preferred product was the control group baton cake. According to the findings, it was concluded that the use of seed flours can be used as an alternative ingredient in the production of gluten-free baton cakes that celiac patients can consume in their diets. Full article