Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested. Olive powder was kept at a constant concentration of 2%. Physico-chemical, Rheological, and Sensorial analysis were carried out on the formulated samples. Soluble protein content was found as the highest in the sample containing 4% peel and 2% protein and it was affected by the pH and tomato peel concentration. Rheological results reveal shear-thinning behavior, as defined by the Herschel-Bulkley model, with protein and peel concentrations having a major influence on yield stress and viscosity. A positive trend was noticed between apparent viscosity and peel concentration, meantime protein concentration affected apparent viscosity adversely. Contrary relation between consistency index (k) values and apparent viscosity illustrate the complex interaction between protein and peel, particularly at higher concentrations. Furthermore, Principal Component Analysis (PCA) was used to investigate the complicated sensory landscape of tomato products with different quantities of pea protein and tomato peel. While higher tomato peel and protein levels have no direct impact on rheological qualities, they do add to astringency and sourness, which influences overall acceptability. Remarkably, the sample with the greatest quantities of peel and protein exhibits a delicate balance, with a loss in perceived tomato taste intensity and overall acceptability offsetting an increase in astringency. In terms of overall acceptability, the most preferred beverage was selected as the sample formulated with 2% peel and 1% protein

Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions

WOS: 000444793200021PubMed ID: 30111102Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot (Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), and xanthan gum (XG) were blended as additional polymers to modulate the release characteristics of the WPI hydrogels. Experiments showed that sole whey protein (C), XG, and GT blended hydrogels possessed restricted release profiles 67%, 61%, and 67%, respectively, whereas PC samples attained higher release rates (83%) (p < 0.05). Interactions between polymers and aqueous medium were analyzed by nuclear magnetic resonance relaxometry. C (82 ms) and GT (84 ms) hydrogels attained higher T-2 values than PC (74 ms) and XG (73 ms) samples in SGF. Hardness of only XG hydrogels increased from 1.9 to 4.1 N after gastric treatment. Physicochemical changes within hydrogels during release were also investigated, and hydrogels were proved to be appropriate for desired delivery purposes.Dr. Oztop's award of Science Academy's Young Scientist Awards Program (BAGEP)A part of the funding came from Dr. Oztop's award of Science Academy's Young Scientist Awards Program (BAGEP)

In vitro digestibility of rare sugar (D-allulose) added pectin-soy protein gels

Confectionery gels are known to be high-caloric products due their high sugar content. Changing their formulations by substituting the sugar with alternative natural sweeteners and functionalising them, the addition of proteins has gained attention. Understanding the rate of digestion of these products is also important for selecting the appropriate formulation. In this study, in vitro gastric digestion behaviour of the gels formulated with D-allulose, a low-calorie rare sugar, soy protein isolate (SPI) (1%, 2.5%) and pectin (4%) were examined. Digestion decreased the hardness of the gels (P < 0.05), but, at 2.5% SPI concentration. Moisture content of the samples increased after digestion and presence of SPI induced higher water uptake. At the end of 2 h of digestion, 1% soy protein isolate containing gels had the highest brix values showing that after a certain concentration, soy protein isolate governed the system due to improved soy protein-pectin interaction or due to improved gelation with Maillard reaction. NMR relaxometry experiments further confirmed the changes in the gels with the increase in T-2 values. Power law model was fitted for the dissolution behaviour using the (o)Brix values of the digestion medium. Dissolution of sugar and the contribution of SPI to the gel network were clearly observed in SEM images. Results showed that these gels had the potential to slow down the emptying rate of stomach thus could lead to 'fullness' for a longer time

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

WOS: 000489885100033Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch with thermal and nonthermal techniques. High hydrostatic pressure (HHP) is a cold pasteurization technique that has increased application in food industry with minimum effect on nutritional quality of the food products. It is hypothesized that the use of HHP could be a modification strategy for starch. In this study, effects of different HHP parameters (400 and 500 MPa) at different temperatures (20, 30, and 40 degrees C) for 5, 15, and 30 min on in vitro digestibility and physicochemical properties of cornstarch were studied by Nuclear magnetic resonance (NMR) relaxometry. Results showed that HHP treatment increased slowly digestible starch (SDS) and rapid digestible starch (RDS) significantly with pressure and temperature (p < .05). In addition, it was shown that HHP treatment decreased the solubility and swelling power of the cornstarch and it is proposed that 30 min HHP treatment at 500 MPa and 40 degrees C is the onset for cornstarch gelatinization according to NMR relaxometry results. Practical Applications High hydrostatic pressure (HHP) is a nonthermal processing technology that is commonly used in the food industry for extending the shelf life of food products by destroying vegetative cells, enzymes, microorganisms effectively, and it can modify the starch so the aim of this study was to investigate the effects of different HHP parameters on in vitro digestibility and physicochemical properties of cornstarch by nuclear magnetic resonance relaxometry

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

WOS: 000400153500043Hydrogels are usually prepared from hydrophilic polymers and when different types of polymers are blended or emulsified with an oil phase the resulting gel is usually known as a composite gel. The objective of this study was to analyze the water uptake characteristics of whey protein-polysaccharide containing composite hydrogels. Composite and composite emulsion gels were formulated in this study using whey protein, xanthan (XN), pectin (PC), alginate (AL), and sunflower oil. Water absorption of hydrogels was studied using Nuclear Magnetic Resonance (NMR) relaxometry through transverse relaxation time (T-2) measurements, and Non-Negative-Least-Square (NNLS) analysis. Swelling ratios (SR) of different gels were determined. Swelling of the gels was also evaluated mathematically and water uptake of hydrogels was explained by the power law model and diffusion rate constants based on power law model were determined. Results showed that NMR relaxometry could be used to differentiate water uptake mechanisms of composite hydrogels. Practical applicationsBiodegradable hydrogels provide controlled delivery of nutrients, bioactive agents such as antioxidants and antimicrobial agents at a desired site and time and at a specific rate. Incorporating bioactive agents to these gels also protects sensitive nutrients and may increase the shelf life of some potential food products. The swelling characteristics of hydrogels provide information about the possible release behavior of the hydrogels. When a hydrogel is loaded with an agent and placed in an aqueous medium, usually the release rate of the agent from the gel and the swelling ratio (SR) of the gel due to solvent uptake from the surrounding medium is proportional to each other. In this study, effects of different polysaccharides on the SR of composite whey protein hydrogels were determined by NMR relaxometry. NMR enabled fast and easy monitoring for hydrogel swelling. Furthermore, NMR provided more detailed information on swelling mechanism than conventional methods proving potential for further applications

Presentation_1_Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder.PPTX

In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested. Olive powder was kept at a constant concentration of 2%. Physico-chemical, Rheological, and Sensorial analysis were carried out on the formulated samples. Soluble protein content was found as the highest in the sample containing 4% peel and 2% protein and it was affected by the pH and tomato peel concentration. Rheological results reveal shear-thinning behavior, as defined by the Herschel-Bulkley model, with protein and peel concentrations having a major influence on yield stress and viscosity. A positive trend was noticed between apparent viscosity and peel concentration, meantime protein concentration affected apparent viscosity adversely. Contrary relation between consistency index (k) values and apparent viscosity illustrate the complex interaction between protein and peel, particularly at higher concentrations. Furthermore, Principal Component Analysis (PCA) was used to investigate the complicated sensory landscape of tomato products with different quantities of pea protein and tomato peel. While higher tomato peel and protein levels have no direct impact on rheological qualities, they do add to astringency and sourness, which influences overall acceptability. Remarkably, the sample with the greatest quantities of peel and protein exhibits a delicate balance, with a loss in perceived tomato taste intensity and overall acceptability offsetting an increase in astringency. In terms of overall acceptability, the most preferred beverage was selected as the sample formulated with 2% peel and 1% protein.</p

Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems

Oil migration is a common problem in chocolate confectionery products leading to quality defects, particularly fat bloom. Several factors such as contact area, ratio of the two fat phases, type of the fat, solid fat content, presence of non-fat solid particles, particle size, viscosity, structure, concentration gradient of triacylglycerols (TAGs), and storage temperature have all effect on migration rate. Mechanism of oil migration has still not been clearly understood, but possible mechanisms have been suggested and studied in the literature. Diffusion mechanism was demonstrated and modeled in many studies. Although there are so many methods to monitor and quantify migration, magnetic resonance imaging (MRI) is among the most promising techniques as being non-destructive. This review covers the literature related to basics of migration, mechanisms, and monitoring and modeling migration in chocolate through MRI and also includes a brief description about chocolate, chocolate processing, and fundamental concepts in MRI