Hydrogel based dessert of low calorie content

Nepovinnykh, N.V.; Kliukina, Oksana; Ptichkina, N.M.; Bostan, Aram

doi:10.1016/j.foodhyd.2018.03.036

Cited by 20 publications

(8 citation statements)

References 16 publications

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“…So that control samples had a lower mean odor score. Presumably, the interaction between proteins and polysaccharides occurs due to hydrophobic, electrostatic, and hydrogenic interactions (Nepovinnykh et al., 2019) traps the odor of samples containing hydrocolloids.…”

Section: Resultsmentioning

confidence: 99%

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Razjoo

Azizkhani

Kenari

2021

Food Science & Nutrition

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Today, the lack of a proper nutritional formulation of the diet for soldiers is well felt. In this study, a newly formulated food supplement (FFS) was designed to supply all essential nutrients like protein, carbohydrate, oil, fat‐soluble vitamins, and minerals, and Lepidium sativum L. seed (shahi) gum and Amygdalus scoparia Spach (zedo) gum were applied to FFS to promote physicochemical and sensory properties of FFS. The samples were developed by preparing emulsion including meat powder (45.0 g/100 g), soybean powder (25.0 g/100 g), and plant oils (15.0 g/100 g). Iron, zinc, and fat‐soluble vitamins (A, D, E, and K) were also added to the formulation, and response surface methodology was used to optimize the effects of shahi and zedo gum at 0.5, 1.0, and 2.0 g/100 g in FFS. The results showed that using hydrocolloids in appropriate amounts enhanced the sensory properties of FFS. Hydrocolloids protected the moisture content of FFS samples and also decreased the reduction of vitamins and minerals during 14 days of storage at 4°C. The hydrocolloids improved the color indices and intrinsic viscosity of samples. The results of this study recommend the use of 1.26 g/100 g of shahi gum and 0.95 g/100 g of zedo gum to produce formulated food supplement for soldiers. This formulation supplies calories and provides some of the essential vitamins and food components to the body.

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Section: Resultsmentioning

confidence: 99%

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Razjoo

Azizkhani

Kenari

2021

Food Science & Nutrition

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“…Some authors have reported that the addition of polysaccharides to MP suspensions affects the final characteristics of the gels obtained from the MP/ polysaccharide mixture (Bulut-Solak & O'Mahony, 2015;Galante, Boeris, Alvarez, & Risso, 2018). Therefore, the study and characterisation of the effect of polysaccharide addition on MP suspensions is important for the development of new gelled systems (Corredig et al, 2011;Nepovinnykh, Kliukina, Ptichkina, & Bostan, 2019).…”

Section: Q4mentioning

confidence: 99%

Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels

Galante

Boeris

Risso

2019

International Dairy Journal

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“…Traditional fruit‐based sweet confectioneries possess high sugar content and edible gelatine, a highly purified protein of pig, cow, and fish origins. There is an increasing demand from a no longer small subset of consumers with vegan or vegetarian lifestyles to seek ingredient alternatives to gelatine in food formulations, including different plant‐based hydrocolloids (Nepovinnykh et al, 2019). Aside from these concerns, the mainstreaming of low‐sugar and sugarless products has been of key relevance due to the negative impact of sugar consumption on obesity, diabetes, and other health issues (Afyounizadeh Esfahani & Goli, 2021).…”

Section: Introductionmentioning

confidence: 99%

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

Andreone

Schenk

Ferrario

et al. 2022

Food Processing Preservation

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This study was aimed at investigating the impact of different non-caloric and reducedcalorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low-methoxyl pectin (1% wt/vol) and orange juice processed by pilot-scale UV-C light (Dean-Vortex reactor; 390 mJ/cm 2 ; Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose

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Hydrogel based dessert of low calorie content

Cited by 20 publications

References 16 publications

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

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