Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

Canalis, M.S. Blanco; León, Alberto E.; Ribotta, Pablo Daniel

doi:10.1016/j.foodchem.2018.07.146

Cited by 66 publications

(15 citation statements)

References 37 publications

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“…These changes were caused by the fact that fine particle size flours retain more water than coarse particle size flours; hence, there is less water available, which would hinder swelling of starch granules. Similar behaviour was reported by Lauková et al (2017) when studying the effects of cellulose fiber length on the rheological properties of wheat dough, and by Blanco Canalis et al (2019) when analyzing the incorporation of dietary fiber in cookie dough. The swelling of starch is greatly dependent on the water available in the medium, which controls the gelatinization behavior (León et al 1997).…”

Section: Effect Of Particle Size On the Wg Mixolab Profilesupporting

confidence: 78%

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Bressiani¹,

Oro²,

Silva³

et al. 2019

Czech J. Food Sci.

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Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality.

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Section: Effect Of Particle Size On the Wg Mixolab Profilesupporting

confidence: 78%

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Bressiani¹,

Oro²,

Silva³

et al. 2019

Czech J. Food Sci.

View full text Add to dashboard Cite

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“…In addition to its ability to function as a fiber in the human diet (it cannot be hydrolyzed by digestive enzymes), it prevents digestive diseases, facilitates the absorption of calcium, magnesium and iron ions, regulates appetite and stimulates the immune system [15,16,17]. Due to the techno-functional attributes, inulin is used extensively in the industry to maintain constant humidity and for fiber intake (bread and bakery products [18,19,20]), to substitute sugar in the composition and to maintain the texture of crunchy particles (breakfast cereals [21,22]), as stabilizer, sugar substitute and for fiber intake (dairy products [23,24]), as a fat substitute and to prevent the reduction of mass cooking loss (meat products [25,26]), as a substitute for sugar, or fats, for texture improvement and resistance to heat treatment (frozen desserts, chocolate, fruit desserts [27,28,29]).…”

Section: Introductionmentioning

confidence: 99%

Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks

2019

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In today’s society, packaging is essential. Without this, the materials would be messy and ineffective. Despite the importance and key role of packaging, they are considered to be useless, as consumers see it as a waste of resources and an environmental threat. Biopolymer-based edible packaging is one of the most promising solutions to these problems. Thus, inulin, biopolymers such as agar and sodium alginate, and glycerol were used to develop a single use edible material for food packaging. These biofilms were obtained and tested for three months. For inulin-based films, the results highlight improvements not only in physical properties (homogeneity, well-defined margins, light sweet taste, good optical properties, high solubility capacity or, as in the case of some samples, complete solubilization), but also superior mechanical properties (samples with high inulin content into composition had high tensile strength and extremely high elongation values). Even after three months of developing, the values of mechanical properties indicate a strong material. The optimization establishes the composition necessary to obtain a strong and completely water-soluble material. This type of packaging represents a successful alternative for the future of food packaging: they are completely edible, biodegradable, compostable, obtained from renewable resources, and produce zero waste, at low cost.

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“…The use of fruit by-products has been valued by several researchers due to the discovery of their nutritional, bioactive, and antioxidant characteristics; therefore, several applications can be given to them (Coman et al 2019;Da Silva, et al, 2020;Majerska et al, 2019). Fruit by-products, such as peels, seeds, and bagasse, usually contain more bioactive compounds (flavonoids, carotenoids, anthocyanins, and polyphenolic compounds) than edible portions, are sources of macromolecules, such as proteins, lipids, and fibers (Aguedo et al, 2012;Blanco Canalis et al, 2019;Chielle et al, 2016;Ejiofor et al, 2018;de Oliveira Pineli et al, 2015), and have antioxidant and antimicrobial properties (Can-Cauich et al, 2017;Guil-Gerrero et al, 2016;Santos & Aquino Santana, 2019;Singh et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Incorporation of flours made from fruit by‐products into food can lead to positive or negative structural changes in bakery products by comparison with the formulation made from wheat flour. Thus, it is necessary to evaluate sensory, nutritional, and technological properties of products developed with flours made from fruit waste (Blanco Canalis et al., 2019; Crizel et al., 2013; Föste et al, 2020) to make adjustments. In view of the potential shown by flours made from fruit by‐products and little information on care that must be taken in their production, this review aimed at compiling information on the theme found in the literature and at highlighting existing gaps to show the scientific community the importance of studying the factors that affect the quality of dehydrated final products.…”

Section: Introductionmentioning

confidence: 99%

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Larrosa

Otero

2021

J Food Process Preserv

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The disposal of fruit and vegetable by-products has drawn the attention of several sectors worldwide, not only due to the concern over environmental impacts but also due to high ratios of nutrients and bioactive compounds that are found in these nonedible parts. These by-products still have great technological potential, because they can be processed and transformed in cosmetics, pharmaceuticals, food, and other products and biomaterial with high added value. The most common form of incorporating them into food is flour. Drying operations enable waste to keep higher concentration of nutrients, less susceptibility to be attacked by microorganisms (due to low humidity), lower storage volumes, and longer shelf-life. The process of transforming residue into flours can be carried out by different equipment whose goal is to remove moisture. Afterwards, dry products pass through mills to reduce particle size. Then, standardization of granule size is recommended. In the conversion steps, processing conditions are particularly important because they should not cause any loss of nutrients, bioactive compounds, and antioxidant activity to the final product.In view of the need to control production steps, this review aimed at compiling information on the theme found in the literature and at highlighting existing gaps to show the scientific community the importance of studying the factors that affect the quality of dehydrated final products. Practical applicationsThe disposal of fruit by-products attracts the attention of several segments, not only due to the concern with environmental impacts worldwide but also due to the high levels of nutrients and bioactive compounds that are still present in these inedible parts that are not properly used. This review provides nutritional and technological information on fruit residues and their potential for application in food. The most common way of inserting these products in food matrices is through flour, but this process is not just about removing moisture from the product, several factors need to be studied and controlled aiming at the minimum of nutritional and technological losses, reduction of antinutritional factors that may be present in the residues, reduced development of microorganisms, and enzymatic activity, and for these reasons, this review was constructed, to bring the main scientific findings in the literature that reports studies on these subjects to the scientific community. Papaya seed Carica papaya L. Oven drying at 45°C Devi and Khanam (2019) Havai and Calimosa Tray drying at 45°C for 4 days Santos et al. (2014) C. papaya L. Spouted-bed drying 40°C-100°C with 9.24, 9.75, 10.50, and 11.76 m/s of flow air, for 0.5, 1.21, 2.25, 3.29, and 4.0 hr Chielle et al. (2016) C. papaya L. Convective air-drying at 40°C-100°C, air velocity (1-3 m/s) Chielle et al. (2016) Papaya peel Havai and Calimosa Tray drying at 45°C for 4 days Santos et al. (2014) C. papaya Oven drying at 60°C for 48 hr Morais et al. (2017) Freeze drying for 24 hr C. papaya L. Formosa Oven drying at 70°C...

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Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

Cited by 66 publications

References 37 publications

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

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