Modificaciones químicas y microestructurales en la elaboración de calamares rebozados congelados

Los productos rebozados y posteriormente fritos, que tradicionalmente eran productos de elaboración típicamente casera, han pasado a ser lo que se podrían denominar "productos estrella" dentro de la producción industrial agroalimentaria, ya que su demanda se ha visto incrementada notablemente, debido fundamentalmente a la facilidad para su almacenamiento doméstico en congelación y a la rapidez con que son cocinados para su consumo inmediato. Actualmente, todos estos productos rebozados se preparan a escala industrial y se comercializan en congelación, por lo que el consumidor solamente ha de someterlos a una fritura doméstica final. Esto supone una serie de operaciones en la industria, como son una prefitura industrial del producto recién rebozado, seguida de una congelación que se mantendrá durante el transporte, venta, etc. hasta su consumo. La fritura, o inmersión del alimento en aceite caliente durante distintos periodos de tiempo, es un proceso que ha de lograr que los alimentos queden con la textura y el color adecuados, que éstos absorban la cantidad adecuada de aceite y que dicho aceite se mantenga dentro de unos límites aceptables de calidad organoléptica y sanitaria. En este trabajo, como substrato estándar, se toma anilla de calamar y se ensayan cinco formulaciones distintas para la capa de rebozado. Los objetivos son el estudio de los aspectos microestructurales que influyen en las características macroscópicas, el estudio de la textura de los productos obtenidos y reología de las pastas empleadas en el rebozado y el estudio de las modificaciones de los componentes químicos fundamentales: fracción proteica y fracción lipídica de los productos elaborados con distintas formulaciones. Los resultados obtenidos a nivel microestructural muestran que la absorción de grasa se produce no sólo por parte de la capa de rebozado, sino que el aceite de fritura también penetra hasta el alimento substrato. Además durante la penetración, el aceite arrastra con él ......Llorca Martínez, ME. (2004). Modificaciones químicas y microestructurales en la elaboración de calamares rebozados congelados [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/2685Palanci

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

[EN] This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: INIA for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project, included in the ERA-NET - SUSFOOD program.Díez-Sánchez, E.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2018). Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies. Food Science and Technology International. 24(6):533-543. https://doi.org/10.1177/1082013218771412S533543246Angioloni, A., & Collar, C. (2011). Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT - Food Science and Technology, 44(3), 747-758. doi:10.1016/j.lwt.2010.09.008Bae, I. Y., Lee, H. I., Ko, A., & Lee, H. G. (2013). Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index. Food Science and Biotechnology, 22(5), 1-7. doi:10.1007/s10068-013-0216-4Brennan, C. S. (2005). Dietary fibre, glycaemic response, and diabetes. Molecular Nutrition & Food Research, 49(6), 560-570. doi:10.1002/mnfr.200500025Dura, A., Błaszczak, W., & Rosell, C. M. (2014). Functionality of porous starch obtained by amylase or amyloglucosidase treatments. Carbohydrate Polymers, 101, 837-845. doi:10.1016/j.carbpol.2013.10.013Eslava-Zomeño, C., Quiles, A., & Hernando, I. (2016). Designing a Clean Label Sponge Cake with Reduced Fat Content. Journal of Food Science, 81(10), C2352-C2359. doi:10.1111/1750-3841.13446Goñi, I., Garcia-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17(3), 427-437. doi:10.1016/s0271-5317(97)00010-9Grigelmo-Miguel, N., Carreras-Boladeras, E., & Martín-Belloso, O. (2001). Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins. Food Science and Technology International, 7(5), 425-431. doi:10.1106/fllh-k91m-1g34-y0elGularte, M. A., Gómez, M., & Rosell, C. M. (2011). Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes. Food and Bioprocess Technology, 5(8), 3142-3150. doi:10.1007/s11947-011-0642-3Hardacre, A. K., Yap, S.-Y., Lentle, R. G., & Monro, J. A. (2015). The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rate. Carbohydrate Polymers, 123, 80-88. doi:10.1016/j.carbpol.2015.01.013Kratz, M., Baars, T., & Guyenet, S. (2012). The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease. European Journal of Nutrition, 52(1), 1-24. doi:10.1007/s00394-012-0418-1Lim, J., Ko, S., & Lee, S. (2014). Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods. Food Science and Biotechnology, 23(6), 1837-1841. doi:10.1007/s10068-014-0251-9Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., & Fiszman, S. M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT - Food Science and Technology, 44(3), 729-736. doi:10.1016/j.lwt.2010.06.035Martínez-Cervera, S., Sanz, T., Salvador, A., & Fiszman, S. M. (2012). Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT - Food Science and Technology, 45(2), 213-220. doi:10.1016/j.lwt.2011.08.001Matsakidou, A., Blekas, G., & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology, 43(6), 949-957. doi:10.1016/j.lwt.2010.02.002Mente, A., de Koning, L., Shannon, H. S., & Anand, S. S. (2009). A Systematic Review of the Evidence Supporting a Causal Link Between Dietary Factors and Coronary Heart Disease. Archives of Internal Medicine, 169(7), 659. doi:10.1001/archinternmed.2009.38Mishellany-Dutour, A., Peyron, M.-A., Croze, J., François, O., Hartmann, C., Alric, M., & Woda, A. (2011). Comparison of food boluses prepared in vivo and by the AM2 mastication simulator. Food Quality and Preference, 22(4), 326-331. doi:10.1016/j.foodqual.2010.12.003Oh, I. K., Bae, I. Y., & Lee, H. G. (2014). In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber. International Journal of Biological Macromolecules, 63, 98-103. doi:10.1016/j.ijbiomac.2013.10.038Psimouli, V., & Oreopoulou, V. (2013). The Effect of Fat Replacers on Batter and Cake Properties. Journal of Food Science, 78(10), C1495-C1502. doi:10.1111/1750-3841.12235Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties. Journal of Food Science, 77(2), C189-C197. doi:10.1111/j.1750-3841.2011.02546.xRodríguez-García, J., Sahi, S. S., & Hernando, I. (2014). Optimizing Mixing during the Sponge Cake Manufacturing Process. Cereal Foods World, 59(6), 287-292. doi:10.1094/cfw-59-6-0287Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zRomán, L., Santos, I., Martínez, M. M., & Gómez, M. (2015). Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology, 52(12), 8188-8195. doi:10.1007/s13197-015-1909-xRufián-Henares, J. A., & Delgado-Andrade, C. (2009). Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Research International, 42(3), 394-400. doi:10.1016/j.foodres.2009.01.011Smith, F., Pan, X., Bellido, V., Toole, G. A., Gates, F. K., Wickham, M. S. J., … Mills, E. N. C. (2015). Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. Molecular Nutrition & Food Research, 59(10), 2034-2043. doi:10.1002/mnfr.201500262Soong, Y. Y., Tan, S. P., Leong, L. P., & Henry, J. K. (2014). Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour. Food Chemistry, 164, 462-469. doi:10.1016/j.foodchem.2014.05.041Viebke, C., Al-Assaf, S., & Phillips, G. O. (2014). Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre, 4(2), 101-114. doi:10.1016/j.bcdf.2014.06.006Zahn, S., Pepke, F., & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science & Technology, 45(12), 2531-2537. doi:10.1111/j.1365-2621.2010.02444.

Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

[EN] High pressure homogenization (HPH) is a novel non-thermal preservation technology, which can improve the microbiological quality of products without affecting their stability. The main objective of this paper is to study the influence of different HPH treatments on the structure of a sauce (an egg/dairy emulsion). in order to obtain the higher physicochemical stability. The oil-in-water emulsion was stable up to 100 MPa with the oil droplets surrounded by several layers of natural emulsifiers. Critical pressures, between 150 and 250 MPa, produced a destabilization of the emulsion thus causing a separation of phases. A coalescence phenomenon progressively occurred when pressure increased. This phenomenon was due to the loss of the natural emulsifier barrier. Changes on the electrophoretic pattern were also observed at high pressure levels, showing an insolubilization of proteins. Lipid fraction was observed to be chemically stable after the HPH treatment. (C) 2011 Elsevier Ltd. All rights reserved.Authors want to thank to the European Commission for the financial support (Project FP6-FOOD-023140), to the Ministerio de Educación y Ciencia (Spain) for the grant awarded to the author R. Marco-Molés, and to the Ministerio de Ciencia e Innovación (Spain) for the financial support (AGL2007-30951-E). Finally, authors thank to the University of Bologna (Italy) for providing the HPH treated samples.Marco-Molés, R.; Hernando Hernando, MI.; Llorca Martínez, ME.; Pérez-Munuera, I. (2012). Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion. Journal of Food Engineering. 109(4):652-658. https://doi.org/10.1016/j.jfoodeng.2011.11.031S652658109

Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream sample had the densest, firmest matrix, which is related to increased satiety. The second aim was to investigate the in vitro gastric digestion behavior of whey and casein proteins in a heat treated semisolid real food. The extra-casein protein sample matrix broke down more slowly than the others because the caseins clotted at the gastric pH. Despite being heated, the whey proteins in the panna cottas were more resistant to pepsin digestion than caseins; this is related with a higher satiety capacity. These findings suggest that the combination of reducing fat content (to obtain a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtaining dairy desserts for weight management.This work was supported by the Spanish Ministry of the Economy and Competitiveness (AGL2012-36753-C02) and by EU FEDER funds.Borreani, JAA.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2017). Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion. Food Chemistry. 220:137-144. https://doi.org/10.1016/j.foodchem.2016.09.202S13714422

Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET SUSFOOD programme. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English.Díez-Sánchez, E.; Llorca Martínez, ME.; Tárrega, A.; Fiszman, S.; Hernando Hernando, MI. (2020). Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. LWT - Food Science and Technology. 127:1-8. https://doi.org/10.1016/j.lwt.2020.109378S18127Bellido, G. G., Scanlon, M. G., Sapirstein, H. D., & Page, J. H. (2008). Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough. Journal of Agricultural and Food Chemistry, 56(21), 9855-9861. doi:10.1021/jf801125fBook, S., & Brill, R. (2015). Effects of Chemical Leavening on Yellow Cake Properties. Cereal Foods World, 60(2), 71-75. doi:10.1094/cfw-60-2-0071Borges, G., Degeneve, A., Mullen, W., & Crozier, A. (2009). Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries. Journal of Agricultural and Food Chemistry, 58(7), 3901-3909. doi:10.1021/jf902263nDairou, V., & Sieffermann, J.-M. (2002). A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile. Journal of Food Science, 67(2), 826-834. doi:10.1111/j.1365-2621.2002.tb10685.xDewaest, M., Villemejane, C., Berland, S., Neron, S., Clement, J., Verel, A., & Michon, C. (2017). Effect of crumb cellular structure characterized by image analysis on cake softness. Journal of Texture Studies, 49(3), 328-338. doi:10.1111/jtxs.12303Diez-Sánchez, E., Quiles, A., Llorca, E., Reiβner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2019). Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT, 113, 108300. doi:10.1016/j.lwt.2019.108300DORKO, C. L., & PENFIELD, M. P. (1993). Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens. Journal of Food Science, 58(3), 574-578. doi:10.1111/j.1365-2621.1993.tb04326.xFoschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216-227. doi:10.1016/j.jcs.2013.05.010F. Gibbs, Selim Kermasha, Inteaz Al, B. (1999). Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, 50(3), 213-224. doi:10.1080/096374899101256Godefroidt, T., Ooms, N., Pareyt, B., Brijs, K., & Delcour, J. A. (2019). Ingredient Functionality During Foam‐Type Cake Making: A Review. Comprehensive Reviews in Food Science and Food Safety, 18(5), 1550-1562. doi:10.1111/1541-4337.12488Lassoued, N., Delarue, J., Launay, B., & Michon, C. (2008). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48(1), 133-143. doi:10.1016/j.jcs.2007.08.014Lebesi, D. M., & Tzia, C. (2009). Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. Food and Bioprocess Technology, 4(5), 710-722. doi:10.1007/s11947-009-0181-3Masoodi, F. A., Sharma, B., & Chauhan, G. S. (2002). Plant Foods for Human Nutrition, 57(2), 121-128. doi:10.1023/a:1015264032164Meiners, J. A. (2012). Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, 151-176. doi:10.1533/9780857095909.2.151Narsimhan, G. (2014). A mechanistic model for baking of leavened aerated food. Journal of Food Engineering, 143, 80-89. doi:10.1016/j.jfoodeng.2014.06.030Paunović, S. M., Mašković, P., Nikolić, M., & Miletić, R. (2017). Bioactive compounds and antimicrobial activity of black currant ( Ribes nigrum L.) berries and leaves extract obtained by different soil management system. Scientia Horticulturae, 222, 69-75. doi:10.1016/j.scienta.2017.05.015Quiles, A., Llorca, E., Schmidt, C., Reißner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology, 53(6), 1579-1587. doi:10.1111/ijfs.13765Reißner, A.-M., Al-Hamimi, S., Quiles, A., Schmidt, C., Struck, S., Hernando, I., … Rohm, H. (2018). Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, 99(3), 1284-1293. doi:10.1002/jsfa.9302Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2013). Funcionality of several cake ingredients: A comprehensive approach. Czech Journal of Food Sciences, 31(No. 4), 355-360. doi:10.17221/412/2012-cjfsRodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zShahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. Journal of Functional Foods, 18, 820-897. doi:10.1016/j.jff.2015.06.018Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692. doi:10.1016/j.foodchem.2006.12.016Tarrega, A., Rizo, A., & Fiszman, S. (2017). Sensory space of battered surimi rings: Key features determined by Flash Profiling. Journal of Sensory Studies, 32(4), e12274. doi:10.1111/joss.12274Walker, R., Tseng, A., Cavender, G., Ross, A., & Zhao, Y. (2014). Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods. Journal of Food Science, 79(9), S1811-S1822. doi:10.1111/1750-3841.12554Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6-15. doi:10.1016/j.tifs.2013.01.00

An in vitro digestion study of tannins and antioxidant activity affected by drying ¿Rojo Brillante¿ persimmon

[EN] This study focuses on the evaluation of soluble and insoluble tannins and their antioxidant activity in fresh and dehydrated "Rojo Brillante" persimmon after in vitro digestion. Persimmon and its derived products contain a high amount of tannins with high antioxidant activity. An inversely proportional relationship between soluble and insoluble tannins was observed marked by the deastringency and hot air-drying treatments. Furthermore, the antioxidant activity after the hydrolysis of insoluble tannins was greater compared to soluble tannins. After small intestine in vitro digestion, the recovery of soluble tannins was higher in samples dehydrated at 40 and 60 degrees C, and insoluble tannins remained intact. Therefore, soluble tannins could be absorbed in the small intestine and insoluble tannins could reach the colon microbiota, both indicating potential health-promoting properties. Therefore, hot air drying and freeze-drying are alternative treatments to develop dehydrated persimmon snacks or powdery ingredients to improve nutritional properties of new foods.Grant RTA2017-00045-C02-02 funded by MCIN/AEI/10.13039/501100011033 and, by "ERDF A way of making Europe".M. González, C.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Moraga Ballesteros, G. (2022). An in vitro digestion study of tannins and antioxidant activity affected by drying ¿Rojo Brillante¿ persimmon. LWT - Food Science and Technology. 155:1-8. https://doi.org/10.1016/j.lwt.2021.1129611815

Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

[EN] The use of persimmon variety "Rojo Brillante", has seen a great expansion in recent years. Its production is associated with substantial amounts of post-harvest waste, therefore, development of products that allow its valorisation are of great interest. In this study, a freeze-drying technique was used to obtain a high quality product. Freeze-dried samples were conditioned in a range of water activities (0.113-0.680) at 20 degrees C at equilibrium, allowing for products of different water content. Water sorption isotherms were determined from persimmon slices, with BET (Brunauer, Emmett, and Teller) and GAB (Guggenheim, Anderson, and de Boer) models applied to the sorption data. The glass transition was analysed using differential scanning calorimetry (DSC); the Gordon & Taylor equation modelled the water plasticisation effect. Results confirmed a critical water activity (CWA) of 0.165 and a critical water content (CWC) of 0.0312 g water/g product. Below these critical values, the glassy state of the amorphous matrix and the crispness were guaranteed. This consequently avoids an increase in the rate of deterioration reactions, texture and colour changes, and the loss of the fruit bioactive compounds.The authors thank the Ministerio de Ciencia, Innovacion y Universidades for the financial support given throughout Project RTA2017-00045-C02-02. They would also like to thank Phillip Bentley for assistance in correcting the English manuscript.González, CM.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Moraga Ballesteros, G. (2020). Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds. LWT - Food Science and Technology. 130:1-8. https://doi.org/10.1016/j.lwt.2020.109633S18130ARYA, S. S., NATESAN, V., PARIHAR, D. B., & VIJAYARAGHAVAN, P. K. (2007). Stability of carotenoids in dehydrated carrots. International Journal of Food Science & Technology, 14(6), 579-586. doi:10.1111/j.1365-2621.1979.tb00904.xBoudhrioua, N., Michon, C., Cuvelier, G., & Bonazzi, C. (2002). Influence of ripeness and air temperature on changes in banana texture during drying. Journal of Food Engineering, 55(2), 115-121. doi:10.1016/s0260-8774(02)00025-0Brunauer, S., Deming, L. S., Deming, W. E., & Teller, E. (1940). On a Theory of the van der Waals Adsorption of Gases. Journal of the American Chemical Society, 62(7), 1723-1732. doi:10.1021/ja01864a025Cheng, A.-W., Xie, H.-X., Qi, Y., Liu, C., Guo, X., Sun, J.-Y., & Liu, L.-N. (2017). Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder. LWT, 78, 235-240. doi:10.1016/j.lwt.2016.12.027Fang, Z., & Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129(3), 1139-1147. doi:10.1016/j.foodchem.2011.05.093Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M., … Màrtín-Belloso, O. (2001). Comparative Contents of Dietary Fiber, Total Phenolics, and Minerals in Persimmons and Apples. Journal of Agricultural and Food Chemistry, 49(2), 952-957. doi:10.1021/jf000947kHernández-Carrión, M., Vázquez-Gutiérrez, J. L., Hernando, I., & Quiles, A. (2013). Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon «Rojo Brillante». Journal of Food Science, 79(1), C32-C38. doi:10.1111/1750-3841.12321Karadag, A., Ozcelik, B., & Saner, S. (2009). Review of Methods to Determine Antioxidant Capacities. Food Analytical Methods, 2(1), 41-60. doi:10.1007/s12161-008-9067-7Krokida, M. K., Karathanos, V. T., & Maroulis, Z. B. (1998). Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products. Journal of Food Engineering, 35(4), 369-380. doi:10.1016/s0260-8774(98)00031-4LAVELLI, V., ZANONI, B., & ZANIBONI, A. (2007). Effect of water activity on carotenoid degradation in dehydrated carrots. Food Chemistry, 104(4), 1705-1711. doi:10.1016/j.foodchem.2007.03.033Leong, S. Y., & Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry, 133(4), 1577-1587. doi:10.1016/j.foodchem.2012.02.052Ling, H.-I., Birch, J., & Lim, M. (2005). The glass transition approach to determination of drying protocols for colour stability in dehydrated pear slices. International Journal of Food Science and Technology, 40(9), 921-927. doi:10.1111/j.1365-2621.2005.00996.xMoraga, G., Igual, M., García-Martínez, E., Mosquera, L. H., & Martínez-Navarrete, N. (2012). Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder. Journal of Food Engineering, 112(3), 191-199. doi:10.1016/j.jfoodeng.2012.04.002Moraga, G., Martínez-Navarrete, N., & Chiralt, A. (2006). Water sorption isotherms and phase transitions in kiwifruit. Journal of Food Engineering, 72(2), 147-156. doi:10.1016/j.jfoodeng.2004.11.031Moraga, G., Talens, P., Moraga, M. J., & Martínez-Navarrete, N. (2011). Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices. Journal of Food Engineering, 106(3), 212-219. doi:10.1016/j.jfoodeng.2011.05.009Mosquera, L. H., Moraga, G., & Martínez-Navarrete, N. (2010). Effect of maltodextrin on the stability of freeze-dried borojó (Borojoa patinoi Cuatrec.) powder. Journal of Food Engineering, 97(1), 72-78. doi:10.1016/j.jfoodeng.2009.09.017Mosquera, L. H., Moraga, G., & Martínez-Navarrete, N. (2012). Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Research International, 47(2), 201-206. doi:10.1016/j.foodres.2011.05.019Munera, S., Besada, C., Aleixos, N., Talens, P., Salvador, A., Sun, D.-W., … Blasco, J. (2017). Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging. LWT, 77, 241-248. doi:10.1016/j.lwt.2016.11.063Pérez-Burillo, S., Oliveras, M. J., Quesada, J., Rufián-Henares, J. A., & Pastoriza, S. (2018). Relationship between composition and bioactivity of persimmon and kiwifruit. Food Research International, 105, 461-472. doi:10.1016/j.foodres.2017.11.022Roos, Y. (1995). Characterization of food polymers using state diagrams. Journal of Food Engineering, 24(3), 339-360. doi:10.1016/0260-8774(95)90050-lSalvador, A., Arnal, L., Besada, C., Larrea, V., Hernando, I., & Pérez-Munuera, I. (2008). Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15°C: Physiological and microstructural study. Postharvest Biology and Technology, 49(3), 340-347. doi:10.1016/j.postharvbio.2008.01.015Sobral, P. J. A., Telis, V. R. N., Habitante, A. M. Q. B., & Sereno, A. (2001). Phase diagram for freeze-dried persimmon. Thermochimica Acta, 376(1), 83-89. doi:10.1016/s0040-6031(01)00533-0Syamaladevi, R. M., Sablani, S. S., Tang, J., Powers, J., & Swanson, B. G. (2011). Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition. Journal of Food Science, 76(6), E414-E421. doi:10.1111/j.1750-3841.2011.02249.xTelis, V. R. ., Gabas, A. ., Menegalli, F. ., & Telis-Romero, J. (2000). Water sorption thermodynamic properties applied to persimmon skin and pulp. Thermochimica Acta, 343(1-2), 49-56. doi:10.1016/s0040-6031(99)00379-2Telis, V. R. N., & Martínez-Navarrete, N. (2010). Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity. LWT - Food Science and Technology, 43(5), 744-751. doi:10.1016/j.lwt.2009.12.007Tessmer, M. A., Besada, C., Hernando, I., Appezzato-da-Glória, B., Quiles, A., & Salvador, A. (2016). Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars. Postharvest Biology and Technology, 120, 52-60. doi:10.1016/j.postharvbio.2016.05.014Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F., & Schmitzer, V. (2010). Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chemistry, 119(2), 477-483. doi:10.1016/j.foodchem.2009.06.044Wu, R., Frei, B., Kennedy, J. A., & Zhao, Y. (2010). Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries. LWT - Food Science and Technology, 43(8), 1253-1264. doi:10.1016/j.lwt.2010.04.002Wu, R., Frei, B., Kennedy, J. A., & Zhao, Y. (2010). Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries. LWT - Food Science and Technology, 43(8), 1253-1264. doi:10.1016/j.lwt.2010.04.002Yanniotis, S., & Blahovec, J. (2009). Model analysis of sorption isotherms. LWT - Food Science and Technology, 42(10), 1688-1695. doi:10.1016/j.lwt.2009.05.01

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25-100 degrees C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p< 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.This research was funded by Direccion de Apoyo a la Investigacion y Posgrado (Universidad de Guanajuato, Mexico), grant number 1366/2019.Ozuna, C.; Trueba-Vázquez, E.; Moraga Ballesteros, G.; Llorca Martínez, ME.; Hernando Hernando, MI. (2020). Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties. Foods. 9(7):1-15. https://doi.org/10.3390/foods9070895S11597Luo, X., Arcot, J., Gill, T., Louie, J. C. Y., & Rangan, A. (2019). A review of food reformulation of baked products to reduce added sugar intake. Trends in Food Science & Technology, 86, 412-425. doi:10.1016/j.tifs.2019.02.051Peris, M., Rubio-Arraez, S., Castelló, M. L., & Ortolá, M. D. (2019). From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods, 8(12), 660. doi:10.3390/foods8120660Martínez-Cervera, S., de la Hera, E., Sanz, T., Gómez, M., & Salvador, A. (2011). Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum. Food and Bioprocess Technology, 5(8), 3203-3216. doi:10.1007/s11947-011-0734-0Othman, N. A., Abdul Manaf, M., Harith, S., & Wan Ishak, W. R. (2018). Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins. Journal of the American College of Nutrition, 37(7), 583-588. doi:10.1080/07315724.2018.1451408Bucher Della Torre, S., Keller, A., Laure Depeyre, J., & Kruseman, M. (2016). Sugar-Sweetened Beverages and Obesity Risk in Children and Adolescents: A Systematic Analysis on How Methodological Quality May Influence Conclusions. Journal of the Academy of Nutrition and Dietetics, 116(4), 638-659. doi:10.1016/j.jand.2015.05.020Moynihan, P. J., & Kelly, S. A. M. (2013). Effect on Caries of Restricting Sugars Intake. Journal of Dental Research, 93(1), 8-18. doi:10.1177/0022034513508954Obesity and Overweighthttps://www.who.int/news-room/fact-sheets/detail/obesity-and-overweightGhosh, S., & Sudha, M. L. (2011). A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63(3), 372-379. doi:10.3109/09637486.2011.627846Di Monaco, R., Miele, N. A., Cabisidan, E. K., & Cavella, S. (2018). Strategies to reduce sugars in food. Current Opinion in Food Science, 19, 92-97. doi:10.1016/j.cofs.2018.03.008Sahin, A. W., Zannini, E., Coffey, A., & Arendt, E. K. (2019). Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Research International, 126, 108583. doi:10.1016/j.foodres.2019.108583Struck, S., Jaros, D., Brennan, C. S., & Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology, 49(9), 1963-1976. doi:10.1111/ijfs.12617Liang, S., & Were, L. M. (2018). Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions. Food Chemistry, 241, 135-142. doi:10.1016/j.foodchem.2017.08.084Rothschild, J., Rosentrater, K. A., Onwulata, C., Singh, M., Menutti, L., Jambazian, P., & Omary, M. B. (2015). Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes. International Journal of Food Science & Technology, 50(8), 1873-1881. doi:10.1111/ijfs.12837Zamora-Gasga, V. M., Bello-Pérez, L. A., Ortíz-Basurto, R. I., Tovar, J., & Sáyago-Ayerdi, S. G. (2014). Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis. LWT - Food Science and Technology, 56(2), 309-314. doi:10.1016/j.lwt.2013.12.016Santiago-García, P. A., Mellado-Mojica, E., León-Martínez, F. M., & López, M. G. (2017). Evaluation of Agave angustifolia fructans as fat replacer in the cookies manufacture. LWT, 77, 100-109. doi:10.1016/j.lwt.2016.11.028Hooshmand, S., Holloway, B., Nemoseck, T., Cole, S., Petrisko, Y., Hong, M. Y., & Kern, M. (2014). Effects of Agave Nectar Versus Sucrose on Weight Gain, Adiposity, Blood Glucose, Insulin, and Lipid Responses in Mice. Journal of Medicinal Food, 17(9), 1017-1021. doi:10.1089/jmf.2013.0162KOEHLER, P. E., & KAYS, S. J. (1991). SWEET POTATO FLAVOR: QUANTITATIVE AND QUALITATIVE ASSESSMENT OF OPTIMUM SWEETNESS. Journal of Food Quality, 14(3), 241-249. doi:10.1111/j.1745-4557.1991.tb00065.xBelščak-Cvitanović, A., Komes, D., Dujmović, M., Karlović, S., Biškić, M., Brnčić, M., & Ježek, D. (2015). Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry, 167, 61-70. doi:10.1016/j.foodchem.2014.06.064Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zDiez-Sánchez, E., Quiles, A., Llorca, E., Reiβner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2019). Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT, 113, 108300. doi:10.1016/j.lwt.2019.108300Nieto‐Mazzocco, E., Saldaña‐Robles, A., Franco‐Robles, E., Rangel‐Contreras, A. K., Cerón‐García, A., & Ozuna, C. (2019). Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology. Journal of Food Processing and Preservation, 44(1). doi:10.1111/jfpp.14302Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6-15. doi:10.1016/j.tifs.2013.01.001Carrascal, A., Rasines, L., Ríos, Y., Rioja, P., Rodríguez, R., & Alvarez-Sabatel, S. (2019). Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology. Journal of Food Engineering, 262, 131-141. doi:10.1016/j.jfoodeng.2019.05.016Alvarez, M. D., Herranz, B., Fuentes, R., Cuesta, F. J., & Canet, W. (2016). Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties. Journal of Food Process Engineering, 40(2), e12372. doi:10.1111/jfpe.12372Encina-Zelada, C. R., Cadavez, V., Monteiro, F., Teixeira, J. A., & Gonzales-Barron, U. (2018). Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food Research International, 111, 544-555. doi:10.1016/j.foodres.2018.05.070Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffinshttps://www.hindawi.com/journals/jfq/2017/8636043/Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173. doi:10.1016/j.foodhyd.2006.03.012Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43(12), 2046-2058. doi:10.1016/j.buildenv.2007.12.006Peressini, D., & Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49(2), 190-201. doi:10.1016/j.jcs.2008.09.007Kocer, D., Hicsasmaz, Z., Bayindirli, A., & Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3), 953-964. doi:10.1016/j.jfoodeng.2005.11.03

Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces

[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as well as soy protein to obtain sauces suitable for celiac and lactose intolerant consumers. Light microscopy was used to visualize the swollen starch granules dispersed in a protein-amylopectin-inulin phase. Inulin seemed to limit protein network development, which was related with a higher dispersion of starch granules within the sauce matrix. Therefore, the sauces made with inulin had a lower apparent viscosity (¿app) values (P < 0.05) in comparison with oil sauces. The sauces made with rice starches also exhibited a lower viscosity (P < 0.05) since these granules did not swell as corn granules do. All the sauces had a remarkable physical stability since there were no syneresis phenomena and color did not change significantly (P < 0.05) after 15 d of refrigeration storage (4 °C). Finally, the sensory test suggests that oil could be substituted by inulin in the preparation of low-fat sauces since no significant differences (P < 0.05) in texture and flavor were found. These results encourage further research to optimize the formulations of these types of alternative white sauces. Practical Application: Nowadays there is a great demand of ready-to-eat products due to new consumptions habits. In this context, it would be interesting to develop low-fat sauces with inulin that could be used in this type of products improving their nutritional profile. The requirement of processed food for specific groups of population, such as celiac and lactose intolerant consumers, makes it necessary to use gluten free starches and soy protein in the formulation of sauces. The characterization of structural, physical and sensory properties is required to understand the product acceptability and its behavior during its shelf life. © 2012 Institute of Food Technologists®.The authors are grateful for the FPU grant awarded to L. M. Guardeno and the economic support received from Univ. Politecnica de Valencia-project PAID-06-09-2871 and Generalitat Valenciana-project GV-2010/038.Guardeño Expósito, LM.; Hernando Hernando, MI.; Llorca Martínez, ME.; Hernández Carrión, M.; Quiles Chuliá, MD. (2012). Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces. Journal of Food Science. 77(8):859-865. https://doi.org/10.1111/j.1750-3841.2012.02798.xS85986577

Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

[EN] In this study, chocolate spreads were designed using oleogels with two oils (olive and sunflower), and hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents. Thus, the lipid profile of the spreads can be improved by totally or partially replacing the coconut butter used in their preparation. Structural behaviour was analysed using confocal laser scanning microscopy (CLSM), small amplitude oscillatory rheology, and a spreadability test. A Free Choice Profile analysis was performed by consumers to determine the sensorial attributes that described the chocolate spreads. The results showed that the oleogels conferred consistency to the spreads because of the network formed by HPMC and XG. However, while coconut butter replacement at 50% gave a similar structure to the control spread, 100% replacement resulted in less homogeneous spreads. This trend might be attributed to the chemical compatibility between the oleogel-coconut butter, which led to stronger systems. Sensory evaluation showed that chocolate spread replaced by sunflower oleogel at 50% presented sensory attributes like the control spread with "creamy appearance", "creamy texture", and "cocoa flavour". Therefore, using oleogels can be a viable and healthy alternative to replace the saturated fat present in chocolate spreads.The authors would like to thank Universitat Politecnica de Valencia by FPI-UPV 2017 grant and the project RTI2018-099738-B-C22 from the 'Ministerio de Ciencia, Innovacion y Universidades'.Bascuas-Véntola, SM.; Espert, M.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Salvador Alcaraz, A.; Hernando Hernando, MI. (2021). Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. LWT - Food Science and Technology. 135:1-8. https://doi.org/10.1016/j.lwt.2020.1102281813