Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains

Nasabi, Mahshad; Naderi, B.; Akbari, Mehdi; Aktar, Tuğba; Kieliszek, Marek; Amini, Mehdi

doi:10.1016/j.lwt.2021.111826

Cited by 16 publications

(14 citation statements)

References 25 publications

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“…The statistical results show that the hardness of the cakes produced by the treatments decreased significantly (p ≤ 0.01) by increasing the amount of oil and MOS (Table 4 and Figure 2D), which was in accordance with the findings by Gharaie et al [41], which showed that the existence of hydroxyl groups in the structure of hydrocolloids and their reaction with water resulted in an increase in water binding capacity via the creation of hydrogen bonds, which will be result in the reduction in the hardness of the final product. Fats and oils, due to their plasticizing role and by penetrating into the protein and carbohydrate chains, cause the easing of the motion of these chains in relation to each other, and as a result, the amount of textural hardness decreases [42]. Although the change in hardness on day 15 was the same as that on day 1, due to the passage of time from day 1 to day 15, the hardness of the texture increased due to the decrease in water content.…”

Section: Hardnessmentioning

confidence: 99%

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Azmoon

Saberi

Kouhsari

et al. 2021

Foods

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The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

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Section: Hardnessmentioning

confidence: 99%

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Azmoon

Saberi

Kouhsari

et al. 2021

Foods

Self Cite

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“…Similarly, Nasabi et al . (2021) reported that the substitution of WF with rye, oat, barley, or corn flour had a negative effect on the sensory properties of wafers in terms of sensorial colour, texture, and taste acceptability. In a recent study, the replacement of water in wafer formulations with raspberry juice did not significantly affect the sensory properties of the wafers except the sensorial colour (Szymanowska et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Moisture content is one of the most important factors of wafers and directly affects the primary textural properties of the product (Dogan, 2006). In general, the optimum moisture content of wafers is ranged from 2.00 to 5.00 g 100 g −1 , and higher or lower moisture levels than these values lead to soft and soggy or crispy and tender texture, respectively (Nasabi et al ., 2021). In this regard, the moisture contents of the wafers produced in this study were found to be within the acceptable range after baking.…”

Section: Resultsmentioning

confidence: 99%

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Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

Altınok

Kurultay

Bölük

et al. 2022

Int J of Food Sci Tech

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In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g À1 (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g À1 significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g À1 to develop a product with higher functionality and nutrient content.

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“…In particular, wholemeal rye flour could be utilized in the production of antioxidant-rich food products [116]. Nasabi et al replaced 20% wheat flour with wholemeal rye flour during the production of wafer batter [117]. The authors observed that rye flour improved the texture of the final product.…”

Section: Arabinoxylansmentioning

confidence: 99%

Rye Flour and Rye Bran: New Perspectives for Use

Dziki

2022

Processes

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Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.

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Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains

Cited by 16 publications

References 25 publications

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

Rye Flour and Rye Bran: New Perspectives for Use

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