Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Kiumarsi, Maryam; Majchrzak, Dorota; Yeganehzad, Samira; Jäger, Henry; Shahbazi, Mahdiyar

doi:10.1016/j.foodhyd.2020.105698

Cited by 30 publications

(16 citation statements)

References 26 publications

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“…The best constituent rheological equation was selected via statistical analysis, and the rheological variables were measured using fits to the optimum model. 26 Hence, the consistency index, flow behavior index, and yield stress values were obtained by fitting the Herschel–Bulkley model to the data ( eq 4 ). where τ is the shear stress (Pa), τ 0 is the yield stress (Pa), K is the consistency index (Pa s n ), γ̇ is the shear rate (s –1 ), and n is the flow behavior index.…”

Section: Methods and Materialsmentioning

confidence: 99%

“…To evaluate the steady rheological properties, the shear stress was measured as a function of increasing shear rate (γ̇) from 0.1 to 100 s –1 . The best constituent rheological equation was selected via statistical analysis, and the rheological variables were measured using fits to the optimum model . Hence, the consistency index, flow behavior index, and yield stress values were obtained by fitting the Herschel–Bulkley model to the data (eq ).…”

Section: Methods and Materialsmentioning

confidence: 99%

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A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Shahbazi

Jäger

Ettelaie

2022

J. Agric. Food Chem.

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The feasible application of additive manufacturing in the food and pharmaceutical industries strongly depends on the development of highly stable inks with bioactive properties. Surface-modified microcrystalline cellulose (MCC) shows the potential of being a useful particulate ( i.e ., Pickering)-type emulsifier to stabilize emulsions. To attain desired therapeutic properties, MCC can also be tuned with cationic antimicrobial compounds to fabricate an antimicrobial printable ink. However, due to the formation of complex coacervates between the two, the Pickering emulsion is very susceptible to phase separation with an insufficient therapeutic effect. To address this drawback, we reported a green method to produce antioxidant and antimicrobial three-dimensional (3D)-printed objects, illustrated here using a printable ink based on a soy-based particulate-type emulsion gel stabilized by a surface-active MCC conjugate (micro-biosurfactant). A sustainable method for the modification of MCC is investigated by grafting gallic acid onto the MCC backbone, followed by in situ reacting via lauric arginate through Schiff-base formation and/or Michael-type addition. Our results show that the grafted micro-biosurfactant was more efficient in providing the necessary physical stability of soy-based emulsion gel. The grafted micro-biosurfactant produced a multifunctional ink with viscoelastic behavior, thixotropic property, and outstanding bioactivities. Following the 3D printing process, highly porous 3D structures with a more precise geometry were fabricated after addition of the micro-biosurfactant. Dynamic sensory evaluation showed that the micro-biosurfactant has a remarkable ability to improve the temporal perceptions of fibrousness and juiciness in printed meat analogue. The results of this study showed the possibility of the development of a therapeutic 3D-printed meat analogue with desired sensory properties, conceiving it as a promising meat analogue product.

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Section: Methods and Materialsmentioning

confidence: 99%

Section: Methods and Materialsmentioning

confidence: 99%

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Shahbazi

Jäger

Ettelaie

2022

J. Agric. Food Chem.

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“…Other kinds of polysaccharides are reported to employ as the printable component in 3D printing applications, such as inulin, gum Arabic, and pullulan. Inulin, as a storage carbohydrate in plants, is naturally occurring fructan formed with β-(2,1)-connected fructosyl residues that ends by a glucose unit. − Inulin offers numerous functionalities, accompanied by positive industrial features owing to its gelling properties. By applying 3D printing, Severini and Derossi produced 3D printed food objects where a bulk portion of 15% of fat was replaced by inulin.…”

Section: Biobased Materials For 3d Printingmentioning

confidence: 99%

Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

Shahbazi

Jäger

2020

ACS Appl. Bio Mater.

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109

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Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that allows rapid prototyping of objects with intricate architectures. This Review covers the recent state-of-the-art of biopolymers (protein and carbohydrate-based materials) application in pharmaceutical, bioengineering, and food printing and main reinforcement approaches of biomacromolecular structure for the development of 3D constructs. Some perspectives and main important limitations with the biomaterials utilization for advanced 3D printing procedures are also provided. Because of the improved the ink’s flow behavior and enhance the mechanical strength of resulting printed architectures, biopolymers are the most used materials for 3D printing applications. Biobased polymers by taking advantage of modifying the ink viscosity could improve the resolution of deposited layers, printing precision, and consequently, develop well-defined geometries. In this regard, the rheological properties of printable biopolymeric-based inks and factors affecting ink flow behavior related to structural properties of printed constructs are discussed. On the basis of successful applications of biopolymers in 3D printing, it is suggested that other biomacromolecules and nanoparticles combined with the matrix can be introduced into the ink dispersions to enhance the multifunctionality of 3D structures. Furthermore, tuning the biopolymer’s structural properties offers the most common and essential approach to attain the printed architectures with precisely tailored geometry. We finish the Review by giving a viewpoint of the upcoming 3D printing process and recognize some of the existing bottlenecks facing the blossoming 3D pharmaceutical, bioengineering, and food printing applications.

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“…Sensory evaluation was carried out at Research Institute of Food Science and Technology (RIFST) preceded by approval of the “RIFST research committee” considering ethical regulations as well as in accordance with the international standards ( Shiby et al., 2013 ; Kiumarsi et al., 2020 ). 35 untrained panelists (16 men and 19 women ages 25–45 years) who were informed about the experiment and confirmed their consent by signing a form were included in the sensory evaluation.…”

Section: Methodsmentioning

confidence: 99%

Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate

Yeganehzad¹,

Kiumarsi²,

Nadali³

et al. 2020

Heliyon

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The aim of the present investigation was to explore the possibility of developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig ( Ficus carica L .) powder with a maximum particle size of 354 μm and the lowest compaction force was formulated as the core. Persian gum was prepared at the concentrations of 1.5, 2 and 2.5% and xanthan gum was prepared at the levels of 0.25, 0.39 and 0.54% as the middle layer to the coating of the core. Regarding rheological assessments, sugar-free chocolate containing 29.3% isomalt was selected for the coating of the outer chocolate shell in the entitled snack. Textural analysis showed that coating of the core with hydrocolloids decreased hardness and adhesiveness of the samples ( p < 0.05). It was also observed that increasing the xanthan gum and Persian gum concentration led to the reduction of adhesiveness in the snacks ( p < 0.05). Coating of cores with hydrocolloids resulted in lower thickness of the chocolate outer shell, as well ( p < 0.05). Results of the sensory evaluation tests demonstrated that, the samples with hydrocolloid coating were the most preferred ones by the panelists.

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Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Cited by 30 publications

References 26 publications

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate

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