Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

Izidoro, Dayane Rosalyn; Scheer, Agnes de Paula; Sierakowski, Maria Rita; Haminiuk, Charles Windson Isidoro

doi:10.1016/j.lwt.2007.07.009

Cited by 78 publications

(53 citation statements)

References 31 publications

(44 reference statements)

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“…In addition, all of the chocolate samples showed shear thinning behaviour, which is in agreement with previous studies (Do et al 2007;Afoakwa et al 2008;Fernandes et al 2013). Structural decomposition and also alignment of the constituent molecules might be the reasons for shear thinning behaviour of the molten chocolate samples (Izidoro et al 2008;Fernandez et al 2013). Thus, for maintaining the structural quality of chocolate samples, a shear rate level applied during the production process should be elected intently.…”

Section: Resultssupporting

confidence: 91%

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Pirouzian¹,

Peighambardoust²,

Azadmard‐Damirchi³

2017

Czech J. Food Sci.

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Rasouli-Pirouzian H., Peighambardoust S.H., Azadmard-Damirchi S. (2017): Rheological properties of sugar-free milk chocolate: Comparative study and optimisation. Czech J. Food Sci., 35:. 440-448.The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0-100%) were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations containing the highest maltitol substitution resulted in similar flow properties compared to those of the control and hence can be a good alternative. The results demonstrated that chocolate combinations containing 87.8% maltitol and 12.2% xylitol were found as the optimum concentrations producing the most acceptable rheological properties.

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Section: Resultssupporting

confidence: 91%

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Pirouzian¹,

Peighambardoust²,

Azadmard‐Damirchi³

2017

Czech J. Food Sci.

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“…To study the consumers' behavior and analyze their attitude toward stored food products, many quantitative and qualitative research techniques have been utilized in order to identify potential consumers and characterize their demands and expectations (TOMLINS et al, 2005). In shelf life studies, it is important to evaluate the behavior of all attributes that confer quality to the product such as texture, taste, appearance, and color during storage to assess the changes and to check if the products keep acceptable levels over time (LAWLESS;HEYMANN, 1999). In this regard, food industries have attempted to identify and satisfy the expectation of consumers in relation to their products (MINIM, 2006).…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

Stability studies and shelf life estimation of a soy-based dessert

Granato¹,

Masson²,

Freitas³

2010

Ciênc. Tecnol. Aliment.

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“…Current industrial dessert products are basically milk-based, which may represent inconveniences due to their lactose and cholesterol contents (HEENAN et al, 2004). However, technological advances have made it possible to alter some structural characteristics of matrices by modifying food components in a controlled way and also by replacing milk with other by-products derived from oat, soy, fruits, and other vegetables, which have been extensively studied to develop novel good-looking and palatable foods (CHEN; WEINGARTNER; BREWER, 2003;PINTO et al, 2003;IZIDORO et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

2012

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The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage indicating adequate physical stability of the emulsion process. Samples F2 (25% PFJ, and 3.0% SP), F4 (35% PFJ, and 3.0% SP), and F5 (30% PFJ, and 2.5% SP) presented mean hedonic scores above 'slightly liked' for all sensory attributes. The acceptance index of samples varied from 62.50 to 88% showing the great sensory potential of such products.

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Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

Cited by 78 publications

References 31 publications

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Stability studies and shelf life estimation of a soy-based dessert

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

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