Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Moreno, Maria del Mar Casas; Barreto-Palacios, V.; González-Carrascosa, Rebeca; Iborra-Bernad, C.; Andrés-Bello, A.; Martı́nez-Monzó, Javier; García-Segovía, Purificación

doi:10.1080/15428052.2014.952475

Cited by 12 publications

(4 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar findings have been found for the softening rate of olives under acidic conditions [17]. Accordingly, the addition of calcium into black olives is required to protect them from softening during storage, particularly when it is intended to satisfy the required strong texture of black olives to sustain their integrity for a longer time [7,32]. It should be noted that the maximum firmness of olives was observed for the Mari cultivar (1765), whereas the calcium levels were the same in all treated olives.…”

Section: Textural Attributessupporting

confidence: 71%

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

Ataollahi Eshkour,

Ghorbani-HasanSaraei,

Rafe

et al. 2023

Foods

View full text Add to dashboard Cite

Black olive has become one of the most prestigious olives processed in the olive industry, and its processing has been increased recently in different countries. The firmness of black olives may be changed by the processing methods, fermentation, and solution salts. In this study, the employment of CaCl2, Ca-acetate, and Ca-lactate during the processing of some Iranian black olive cultivars, including Mari, Zard, Rowghani, Shengeh, Dakal, Dezful, and Fishomi, was evaluated in terms of physicochemical and phenolic compounds and textural attributes. The results showed that Ca-lactate improved the firmness of the Mari cultivar from 1455 to 1765 N/100 g in the pitted olive, and the same trend was obtained for the other cultivars. Ca-acetate improved the black shiny color of the Mari cultivar from 4.36 to 4.85 and the sensorial properties of the black olives, including gustatory and kinesthetic sensations, were improved by using a Ca-lactate solution. The application of calcium salts in the salt-free preservation solutions imparted neither bitterness to the olives nor discoloration. The highest amounts of acid (1.42–1.56%), fructose to mannitol ratio (1–1.2), and phenolic compounds (955–963 mg/kg) were found for the Zard cultivar. Furthermore, the residual content of oleuropein was higher when CaCl2 was employed (357 mg/kg). All of the calcium salts improved the firmness of the black olives, although the maximum firmness was observed for the Ca-lactate. Consequently, the formation of a black shiny color is related to the diffusion of phenolic compounds; however, this needs further investigation to determine which kind of phenolic compound is responsible for its black color.

show abstract

Section: Textural Attributessupporting

confidence: 71%

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

Ataollahi Eshkour,

Ghorbani-HasanSaraei,

Rafe

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…These include soups, desserts, pastries, hot and fermented drinks (traditional), cereals, granolas, snack bars, cakes, chocolates (non-traditional), and extruded, puffed and expanded products (industrial innovations). Quinoa can also be used to produce almost all products of the milling industry (20)(21)(22)(23)(24). Moreover, quinoa flour has a major advantage in the flour industry since it can meet the increasing international demand for gluten free products (25)(26)(27).…”

Section: Introductionmentioning

confidence: 99%

Seed Composition and Amino Acid Profiles for Quinoa Grown in Washington State

Craine

Murphy

2020

Front. Nutr.

View full text Add to dashboard Cite

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal celebrated for its excellent nutritional quality and potential to improve global food security, especially in marginal environments. However, minimal information is available on how genotype influences seed composition, and thus, nutritional quality. This study aimed to provide a baseline for nutritional quality of Washington grown quinoa and test the hypothesis that these samples contain adequate amounts of essential amino acids to meet daily requirements set by the World Health Organization (WHO). One hundred samples, representing commercial varieties and advanced breeding lines adapted to Washington State, were analyzed for content of 23 amino acids, as well as crude protein, ash, moisture, and crude fat. Mean essential amino acid values for Washington grown quinoa met the daily requirements for all age groups for all essential amino acids, except for the amount of leucine required by infants. We found that only nine genotypes met the leucine requirements for all age groups. A total of 52 and 94 samples met the lysine and tryptophan requirements for all age groups, respectively. Mean values for isoleucine, leucine, lysine, tryptophan, valine, and the sulfur and aromatic amino acids are higher for Washington grown samples than those reported previously reported in the literature. Our results show that not all Washington grown quinoa samples meet daily requirements of essential amino acids, and we identify limiting amino acids for the germplasm and environments investigated. This study provides the first report of leucine as a limiting amino acid in quinoa. Additional research is needed to better understand variation in quinoa nutritional composition, identify varieties that meet daily requirements, and explore how genotype, environment, and management interactions influence nutritional quality.

show abstract

“…The correlation results also revealed significant relationships (p ≤ 0.05) between color values of flour blends and those of bread crumb samples (r = 0.992, 0.923 and −0.937 for L*, a* and b*, respectively). Consumers in certain countries such as Germany and Eastern Europe associated dark crumb color with healthiness [45]. Thus, the darker crumb color resulting from sorghum flour could be beneficial for the healthy product market [46].…”

Section: Physical and Chemical Characteristicsmentioning

confidence: 99%

Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread

Adzqia,

Suwonsichon,

Thongngam

2023

Foods

View full text Add to dashboard Cite

This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (p ≤ 0.05) color intensity, pasting temperature and setback viscosity, while it decreased (p ≤ 0.05) the peak and breakdown viscosities of flour blends. For GF bread, increasing white sorghum flour levels in the blends primarily affected specific volume, color, flavor and texture characteristics, leading to decreases (p ≤ 0.05) in specific volume, cohesiveness, springiness, chewiness and moistness, but increases (p ≤ 0.05) in color intensity, brown and nutty flavors, graininess and roughness. White sorghum flour could be used in the blends at the maximum level of 25% to get a good bread volume without sacrificing texture quality.

show abstract

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Cited by 12 publications

References 23 publications

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

Seed Composition and Amino Acid Profiles for Quinoa Grown in Washington State

Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread

Contact Info

Product

Resources

About