Lime juice and enzymes in clean label pan bread: baking quality and preservative effect

Scarton, Michele; Ganancio, José Ricardo; Avelar, Matheus Henrique Mariz de; Clerici, Maria Teresa Pedrosa Silva; Steel, Caroline Joy

doi:10.1007/s13197-020-04693-y

Cited by 12 publications

(9 citation statements)

References 19 publications

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“…Compared to the control PBMA patties, the L* value of the PBMA patties composed of deamidated TVP was significantly higher. In previous studies, an increase in water and/or oil content in PBMA patties led to increased L* values because small spherical water droplets and oil reflect more light [19,30,[42][43][44]. Therefore, the higher water-and oil-holding capacity of deamidated TVP improves cooking loss, suggesting an increase in the L* value for PBMA patties composed of deamidated TVP.…”

Section: Plos Onementioning

confidence: 83%

“…Various enzymes have been used in food processing and ingredient production to enhance the physical, nutritional, and/or sensory properties of food [15]. Recently, food processing using enzyme catalysis has drawn attention as an attractive strategy to create clean-label foods because enzymes are not considered additives in the case they are denatured or inactivated in the finished food product [16][17][18][19][20]. Modification of TVP (the main ingredient of patties) by enzymes could be an attractive tool for increasing the functionality of PBMA products while meeting clean-label requirements.…”

Section: Introductionmentioning

confidence: 99%

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Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs

Sakai,

Okada,

Yamaguchi

2023

PLoS ONE

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An unresolved challenge for plant-based meat analogs (PBMAs) is their lack of juiciness. Saturated fats significantly contribute to the juiciness of PBMAs, but there are concerns about the undesirable health effects related to saturated fats; thus, demand for their replacement with vegetable unsaturated oils has increased. Although many food additives are used to reduce the leakage of unsaturated oils, this solution cannot meet the clean-label requirements that have been trending in recent years. In this study, we aimed to develop better consumer-acceptable methods using protein-glutaminase (PG) to improve the juiciness of PBMA patties to meet clean-label trends. We found no significant difference between the visual surface of control and PG-treated textured vegetable proteins (TVPs). However, the microstructure of PG-treated TVP had a more rounded shape than that of the control TVP as observed under a scanning electron microscope. After grilling process, the PBMA patties composed of PG-treated TVP showed significantly higher liquid-holding capacities (a juiciness indicator) than the control patties. This suggested that PG treatment could potentially produce PBMA patties with increased juiciness. Interestingly, after the PG-treated TVP underwent the wash process, we found that PG treatment of TVP easily reduced the various beany off-flavor compounds by 58–85%. Moreover, the results of the in vitro protein digestion test showed that the amounts of free amino nitrogen released from PBMA patties composed of PG-treated TVP were 1.5- and 1.7-fold higher than those from control patties in the gastric and intestinal phases, respectively. These findings indicate that PG treatment of TVP could enhance the physical, sensory, and nutritional properties of PBMA patties and meet the clean-label requirements.

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Section: Plos Onementioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs

Sakai,

Okada,

Yamaguchi

2023

PLoS ONE

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“…При добавлении кислой жидкости в тесто значительно увеличивается срок хранения готового хлеба (в нем длительное время не появляется плесень). [23] Цитрусовый фреш часто используется в качестве маринада для мяса -способствует качественному размягчению мышечных волокон. [24] Хотите полакомиться нежным шашлыком?…”

Section: эффективен в лечении дизентерииunclassified

Лаймовый Сок — Уникальный Напиток Здоровья И Долголетия

Ткачева Наталья,

Елисеева Татьяна

2022

ЖЗПД

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Миниатюрный родственник лимона с эффектной зеленой шкуркой часто упоминается в различных рецептах и используется в приготовлении разнообразных блюд. Мякоть лайма имеет оригинальный освежающий вкус, содержит множество витаминов и микроэлементов. Приготовить вкусный и чрезвычайно полезный для организма лаймовый сок можно самостоятельно.

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“…Substitution of chemical additives with clean alternatives has been previously explored. For example, the addition of lemon juice as an alternative to chemical analogs due to its acidification properties was studied by ( Scarton et al, 2021 ). Though the addition of lemon juice improved the shelf life of bread, it increased the dough mixing time, produced lower bread volume, firmer crumb with lighter crust.…”

Section: Introductionmentioning

confidence: 99%

Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

Chaple

Sarangapani

Dickson

et al. 2023

LWT

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Lime juice and enzymes in clean label pan bread: baking quality and preservative effect

Cited by 12 publications

References 19 publications

Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs

Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs

Лаймовый Сок — Уникальный Напиток Здоровья И Долголетия

Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

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