Effect of different hydrocolloids on barbari bread texture and microstructure

Applying several hydrocolloids in ascending concentrations (0.1, 0.5 and 1% w/w flour basis) to bread making procedure was considered. Effect of hydrocolloids [guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)] as bread improver on Barbari (Iranian bread) was analysed in terms of microstructure. Image analysis parameters, hardness, and microstructure of fresh bread were analysed. The results confirmed the ability of hydrocolloids for improving fresh bread quality. Among all used hydrocolloids, HPMC and CMC produced the softest texture, smoothest and continuous structure, and improved overall the bread quality

Determination of the Optimal Sterilization Regime of Canned Quail Meat with Hydrocoloids Application

The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin.There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered. The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established.There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics. For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С

Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand

Egg white is extensively utilized as a functional food material in food processing due to the multiple functional roles of egg white proteins such as foaming, gelling and emulsifying properties. The foaming property of egg white has been widely studied using different methods. In this research, two different foaming methods were used to prepare egg white foams by a whipping method using a standard mix beater and a sparging method using a whipped cream dispenser (pressurized dispenser). Egg white is also commercially available in several different physical forms, such as fresh egg white liquid, frozen fresh egg white liquid (EWL) and spray dried egg white powder (EWP). In this study, EWL and EWP solutions were used to compare their foaming ability and foam stability. Various factors affecting on the formation and stability of egg white foam were investigated to understand their impact on the functional properties of egg white as foaming agents under specific conditions, including whipping time and speed, shaking time, temperature, pH, type and ionic strength of salts, thermal treatment and addition of some ingredients (e.g. sugar and hydrocolloids). All foams produced were analysed on the basis of two different parameters of foam properties, such as foamability after preparation and foam stability with time after foam preparation. Foam stability was also analysed by two different aspects, foam volume stability against foam collapse and foam liquid stability against liquid drainage. Another objective of this study was to investigate the application of cooking egg white foam in a microwave oven after the foam preparation with an aim of developing a prototype of value added new products derived from egg white foam. The microbiological stability of egg white was also measured to determine the shelf stability of non-pasteurised and pasteurised egg white solutions with and without added ingredients against microbial growth. Overall the results obtained in this study provide significant insights into the impact of various factors affecting the formation and stability of egg white foam and the potential application of microwave cooking of egg white foam for applications in various food industries. Keywords: Egg white foam, foamability, foam stability, whipped cream dispenser, microwave oven, microbial stabilit

Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties

The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential application as O/W emulsifier. In this regard, the insoluble residue (okara) resulting from an aqueous extraction (60 °C, pH 9.0), was submitted to an acidic extraction (pH 3.5, 120 °C) without or with a pretreatment (high pressure homogenization or sonication treatment). The insoluble residues of these extractions were dried (oven, 70 °C or vacuum post-treatment with 2-propanol, 40 °C) yielding different ISPS samples. Aqueous dispersions of ISPS samples (1?2% w/w, pH 3 and 7), were used to prepare coarse and fine O/W emulsions. Emulsion stability against creaming and coalescence processes, and the rheological behavior were analyzed. ISPS samples obtained by okara pretreatment and vacuum dried post-treatment with 2-propanol allow to produces emulsions with high values of flocculation degree, increasing the stability of the particle size, and allowing the formation of stronger gel-like emulsions. These pretreatments expose internal sites of the polysaccharide and protein structures, increasing their superficial hydrophobicity and, therefore, allow a strong absorption of the macromolecules at the oil-water interface and/or the formation of external layers, increasing the rigidity of the interfacial film and contributing to the formation of hydrated flocs, Also, these treatments could solubilize certain compounds in okara that would interfere negatively in the formation of the interfacial film. Particularly, sample obtained by high pressures homogenization of the okara presented the best emulsifying properties and it was not significantly affected by variations in the pH of the emulsion. The results of this research work demonstrate a high potential of application of the ISPS samples as O/W emulsifier, under acid and neutral conditions, increasing the added value of an important by-product of the soybean industry.Fil: Porfiri, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Vaccaro, J.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Navarro, Diego Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Cabezas, Dario Marcelino. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentin

ผลของโฮโดรคอลลอยด์ต่อคุณภาพของสโคนจากแป้งข้าวปลอดกลูเตน(THE EFFECT OF HYDROCOLLOIDS ON THE QUALITY OF GLUTEN-FREE RICE SCONES)

งานวิจัยนี้มีวัตถุประสงค์เพื่อตรวจสอบผลของไฮโดรคอลลอยด์ชนิดต่างๆ ต่อคุณภาพของสโคนจากแป้งข้าวปลอดกลูเตน ไฮโดรคอลลอยด์ทั้ง 7 ชนิด ที่เติมลงไปเป็นส่วนผสมของสโคน ได้แก่ คาร์ราจีแนน คาร์บอกซีเมทิลเซลลูโลส กัวกัม โลคัสบีนกัม เพคติน โซเดียมแอลจิเนต และแซนแทนกัม พบว่าค่าความชื้น ค่าความสว่าง (L*) และค่าความแน่นเนื้อของสโคนจากแป้งข้าวปลอดกลูเตนที่เติมไฮโดรคอลลอยด์มีแนวโน้มเพิ่มขึ้นจากตัวอย่างควบคุม (ไม่เติมไฮโดรคอลลอยด์) โดยสโคนจากแป้งข้าวปลอดกลูเตนที่เติมแซนแทนกัมและคาร์บอกซีเมทิลเซลลูโลสมีค่าความแน่นเนื้อสูงมากกว่าสองถึงสามเท่าของตัวอย่างควบคุม การเติมกัวกัมและเพกตินลงในสโคนจากแป้งข้าวปลอดกลูเตนส่งผลให้ค่าปริมาตรจำเพาะสูงกว่าตัวอย่างควบคุมอย่างมีนัยสำคัญทางสถิติ (P≤0.05) ในทางตรงกันข้าม การเติมแซนแทนกัมและคาร์บอกซีเมทิลเซลลูโลสส่งผลให้ค่าปริมาตรจำเพาะของสโคนจากแป้งข้าวปลอดกลูเตนต่ำกว่าตัวอย่างควบคุมอย่างมีนัยสำคัญทางสถิติ (P≤0.05) การเติมไฮโดรคอลลอยด์จะนำไปสู่การลดลงของอัตราการแผ่ขยายตัวของสโคนยกเว้นกรณีที่เติมคาร์ราจีแนน การทดสอบความชอบจากผู้บริโภค (N = 80) โดยวิธี 9-Point Hedonic Scale พบว่า คะแนนความชอบโดยรวมของสโคนจากแป้งข้าวปลอดกลูเตนมีค่าเพิ่มขึ้นเล็กน้อยเมื่อเติมไฮโดรคอลลอยด์ (คาร์บอกซีเมทิลเซลลูโลส โลคัสบีนกัม เพคติน และโซเดียมแอลจิเนต) โดยรวมการเติมแซนแทนกัม และคาร์บอกซีเมทิลเซลลูโลสมีผลต่อคุณภาพด้านเนื้อสัมผัสของสโคนจากแป้งข้าวปลอดกลูเตนมากกว่าไฮโดรคอลลอยด์ชนิดอื่นๆ ที่ใช้ในการศึกษานี้คำสำคัญ: ไฮโดรคอลลอยด์  แป้งข้าว  สโคนปลอดกลูเตน  เนื้อสัมผัส  อัตราการแผ่ขยายตัวThe purpose of this research was to determine the effect of different hydrocolloids on gluten-free rice scones quality. Seven types of hydrocolloids including carrageenan (CN), carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), pectin (PT), sodium alginate (SA) and xanthan gum (XG) were added in scone ingredients. It was found that moisture content, lightness (L*) and crumb firmness of gluten-free rice scones with hydrocolloids additions tended to increase as compared to those of control (without hydrocolloids addition). Gluten-free rice scones with XG and CMC additions provided two to three times of firmness higher than that of control. GG and PT additions significantly increased specific volume of gluten-free scones than that of control (P≤0.05). In contrast, XG and CMC additions resulted in significantly lower specific volume of gluten-free scones than that of control (P≤0.05). Hydrocolloids additions brought about decreasing spread ratio of scones, with the exception of CN addition. According to consumer preference test (N=80) using 9-point hedonic scale indicated that slight increase in overall liking scores of gluten-free rice scones were observed when hydrocolloids (CMC, LBG, PT and SA) were added. Overall, XG and CMC additions effected on textural quality in a greater extent than other hydrocolloids used in this study.Keywords: Hydrocolloids, Rice Flour, Gluten-Free Scone, Texture, Spread Rati

Nutritional characterization of gluten free non-traditional pasta

When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum. The chemical composition of the pasta was determined and the total and resistant starch content was quantified. Thehydrolysis rate of the starch was measured at different times, from which the hydrolysis index and, subsequently, the predictiveglycemic index was calculated. The chemical composition of the noodles showed its high content of total fibers. From thedigestibility tests, high values were obtained for proteins (93%), and average values for the starch (52%). The results of the starchhydrolysis kinetics showed a higher proportion of slowly digestible starch with a low glycemic index (46%). Analyzed noodles arewithin the dietary guidelines that suggest a diet with high total dietary fiber content and low glycemic index.Fil: Milde, Laura Beatríz. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Chigal, Paola Soledad. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Chiola Zayas, Maria Ofelia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentin

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour

peer reviewedThe aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation properties and its bread quality. The tan δ of potato-wheat dough was significantly increased by adding HPMC compared to those of without adding hydrocolloids (from 0.337 to 0.425), which was close to wheat dough (0.531). Moreover, the dough height during fermentation process was significantly improved by adding hydrocolloids, with the order of HPMC (23.1mm) > AP (19.3mm) > AG (18.6mm) > KG (13.6mm). In addition, the potato-wheat protein bands of potato-wheat dough turned pale by adding hydrocolloids, suggesting higher molecular weight aggregation formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restrained the starch retrogradation of potato-wheat breads.Research Project: Research and Demonstration of Key Technology System of Potato Staple Food (201503001-2

A review of current and future food applications of natural hydrocolloids

The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up-to-date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products