Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Souza, Edneia Correia de; Cordeiro, Daniela Alves; Silva, Bruna Sanches; Neves, Nathália de Andrade; Schmiele, Márcio

doi:10.33448/rsd-v11i2.26012

Cited by 4 publications

(1 citation statement)

References 46 publications

(57 reference statements)

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“…Nowadays, many studies focus on the effort to include ingredients with the beneficial effects on human health provoked by the need to reformulate preferred, but unhealthier foods. Muffins appear as a trending research area since scientific papers on their reformulation include the presence of olive pomace flour (19), kimchi by-product (20), wheat grass powder (21), sunflower flour (22), and green banana flour (23).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

Mihaylova

Popova

Goranova

et al. 2023

Food Technol. Biotechnol. (Online)

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Research background. There is an increased interest of foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances. Experimental approach. Two new formulations were developed eliminating the presence of eggs and altering the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential, and sensory profile aided in the evaluation of the newly developed products. Results and conclusions. The results indicate an inversely proportional relationship between the relative mass of the dough, and physical parameters (density, volume, and height) for all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow compared to the control sample. In terms of texture characteristics, the new formulations had a profile closer to the control. Novelty and scientific contribution. Recipe reformulation without deteriorating quality attributes is important to the food technology field. Reformulation should comply with the new expectations of the contemporary consumer. The study targets an approach where new products with enhanced functional characteristics are presented.

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Section: Introductionmentioning

confidence: 99%

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

Mihaylova

Popova

Goranova

et al. 2023

Food Technol. Biotechnol. (Online)

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Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie)

Heydari

Mohebbi

Ghaitaranpour

2023

International Journal of Food Engineering

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The objective of this research was to evaluate the effects of various fat types (Bakery fat, Ghee, and Olive oil) on visual characteristics, baking behavior, textural, and sensory properties of a traditional gluten-free rice-based cookie (Nanberenji). The ability of image analysis for measuring some quality properties of prepared samples were also assessed. The obtained data demonstrated that the dough prepared with bakery and olive oil had maximum and minimum hardness values, respectively. However, after baking, the samples prepared with olive oil showed the highest hardness, meaningfully. The given outputs from image processing depicted that cookie prepared with bakery fat (NBF) and samples prepared with olive oil (NOO) had the highest and lowest surface color uniformity, respectively. Over baking time, the intensity and changes in the behavior of image textural features of NG and NBF samples were the same, while NOO samples showed a different behavior. Based on sensory analysis results, olive oil, as a healthy unsaturated fat, is advised to be used in the formulation of Nanberenji to produce a gluten-free cookie with a desirable texture, color, and flavor.

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Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Silva-Paz,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Foods

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In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients.

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Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Cited by 4 publications

References 46 publications

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie)

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

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