Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach

Doğan, Mahmut; Ersöz, Nevruz Berna; Toker, Ömer Said; Kaya, Yahya; Caniyilmaz, Erdal

doi:10.1007/s00217-013-2063-1

Cited by 20 publications

(12 citation statements)

References 26 publications

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“…The WPI model foods formulated here exhibit rheological parameters (G 0 , G 00 , fracture mechanics) of similar magnitudes to those reported for a range of real food textures in the literature. This is demonstrated by similarities in storage and loss moduli, phase angle and compliance measurements to values reported for foods such as tomato juice, pudding, cheese and biopolymer solutions and gels (Brown et al 2003;Barrangou et al 2006a;Quintas et al 2006;C¸akır and Foegeding 2011;Chung et al 2013;Dogan et al 2014;Moelants et al 2014). For this reason, foods such as pudding and cheese were included in the standardization of the trained panel in sensory evaluations.…”

Section: Discussionmentioning

confidence: 85%

An ISO‐Protein Model Food System for Evaluating Food Texture Effects

Campbell

Daubert

Drake

et al. 2016

Journal of Texture Studies

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Perceptions of food quality, acceptability and satiety are often driven by food texture. It is hypothesized that food texture alters satiety by adjusting eating rate and enjoyment; however, few studies have evaluated wide ranges of food textures with standardized nutritional compositions. The goal of this study was to formulate and characterize a set of isocaloric, macronutrient‐matched model foods with varying textures. Six distinct food textures were produced by varying the extent and type of aggregation of 11% whey protein isolate solutions. Textures were grouped into fluid‐like (fluid, thin and thick semisolids) and solid‐like (three soft solid gels) based on rheological and sensory properties. Increasing sample mechanical stiffness coincided with increasing cohesiveness in fluid‐like textures and decreasing cohesiveness in solid textures; total oral manipulations increased with increasing stiffness. Trends in sensory cohesiveness reflected that solid textures are fractured with the molars while fluid‐like textures are manipulated by tongue and jaw movements. These model foods demonstrated properties in the range of commercial food products. They are applicable to investigating structural mechanisms responsible for texture and satiety. A scheme was developed that outlines structural breakdown and coinciding perception of textural properties during oral processing. Practical Applications Understanding the multidisciplinary relationships among food structure, texture, sensory perception, satiety and nutrient availability are fundamental in the formulation of healthy and enjoyable food products. However, the selection of products to evaluate the role of food structure upon texture and health is often difficult due to variations in macronutrients, total calories, and sample volume. This research provides a nutritionally standardized model food system that spans a textural spectrum of fluids, semisolids, and soft solids. The basic model foods presented here can be used to establish fundamental relationships between food structure and physiological outcomes. Additionally, these model foods can easily be reformulated to represent more complex structures (e.g., mixed gels, emulsions) or to evaluate the effects of added flavor or color.

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Section: Discussionmentioning

confidence: 85%

An ISO‐Protein Model Food System for Evaluating Food Texture Effects

Campbell

Daubert

Drake

et al. 2016

Journal of Texture Studies

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“…A multiresponse optimization was utilized in order to determine the optimum formulation, using a desirability function approach based on the idea that the quality of a product has multiple characteristics. This method found the oil blend ratio that could provide the most desirable response values (Dogan et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Optimization of ZTC shortening formulation was conducted by Design‐Expert software 7.0.0 trial version (mixture design, D‐optimal, Stat Ease Co., Minneapolis, MN, USA) in order to obtain the desired quality for cake shortening. Mixture experimental design is used to optimize formulations with two or more components and determines the relationship between factors and responses by predictive mathematical models (Dogan, Ersoz, Toker, Kaya, & Canıyılmaz, ). Based on SMP and SFC results of primary interesterified oil blends (Table ), oil ratios were specified and 13 treatments (Table ) were suggested.…”

Section: Methodsmentioning

confidence: 99%

Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Saghafi

Naeli

Tabibiazar

et al. 2018

J Americ Oil Chem Soc

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Cake shortening is an important ingredient that imparts taste and texture in the cake as the final product. Hydrogenated shortenings contain high amounts of trans fatty acids, which is considered a risk factor for obesity, cancers, and cardiovascular diseases. In this research, chemically interesterified blends of canola oil (CO) and palm stearin (PS) were recruited in order to formulate zero-trans shortening, specifically for cake application. The optimization of shortening formulation was performed by Design-Expert software, considering melting, congelation, textural, and rheological properties of cake shortening as responses. The formulated shortening in the weight ratio of 66.41:33.58 (PS:CO) (%, w/w) was analyzed and compared with two commercial cake shortenings in terms of fatty acid and triacylglycerol composition, slip melting point (SMP), solid fat content (SFC), and rheological and textural properties. The results showed that the formulated zero-trans cake shortening with 0.2% trans, 47.2% saturated fatty acids, SMP of 40.9 C, SFC of 10.51% at 37 C, firmness of 1522.5 g, and linear viscoelastic range of 0.035% had the most acceptable criteria among cakeshortening samples. The findings of this study offer insights into the relationship between shortening functionality and physicochemical properties and serve as a base for future studies on zero-trans shortenings formulation.

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“…The range of instantaneous compliance values was from 0.0009 (Sample 8) to 0.007 (Sample 2) 1/Pa and the viscoelastic compliance of all the samples was observed to be between 0.0005 (Sample 8) and 0.008 (Sample 2). High values of instantaneous compliance (J 0 ) and viscoelastic compliance represented a weak structure (Dogan et al, 2014;Sozer, 2009). It is interesting to note that the gum fraction of Sample 2, which had the highest creep parameters, was composed of A. rahensis and A. fluccosus.…”

Section: Resultsmentioning

confidence: 99%

Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species

Nejatian

Jonaidi-Jafari

Abbaszadeh

et al. 2018

Food Sci Biotechnol

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In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s-1 were subjected to sensory evaluation. According to rheological measurements, the addition of GT species of A. gossypinus led to the production of a dessert with a strong structure. Then, two samples with the highest consistency index and the lowest creep parameters were compared with two commercial saffron desserts. The results revealed that the overall acceptance of the two selected samples [containing 4% (w/w) A. gossypinus or 2.66% (w/w) A. gossypinus and 1.33% (w/w) A. fluccosus] was similar to those of the two commercial samples.

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Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach

Cited by 20 publications

References 26 publications

An ISO‐Protein Model Food System for Evaluating Food Texture Effects

An ISO‐Protein Model Food System for Evaluating Food Texture Effects

Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species

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