Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses

Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide. Apple flour is naturally GF, and is obtained from apples which do not accomplish market quality requirements and are being wasted. Apple flour was, therefore, characterized in terms of nutritional profile, bioactive compounds, and antioxidant capacity. The aim of this work was to develop a GF bread with incorporation of apple flour, in order to study its effect on nutritional, technological, and sensory characteristics of sweet GF bread. Additionally, in vitro starch hydrolysis and glycemic index (GI) were also analyzed. Results demonstrated the influence of apple flour in dough’s viscoelastic behavior, increasing G’ and G’’. Regarding bread characteristics, apple flour led to better acceptance by the consumer, with firmness increasing (21.01; 26.34; 23.88 N), and consequently specific volume decreasing (1.38; 1.18; 1.13 cm3/g). In addition, an increase of bioactive compounds content and antioxidant capacity of the breads were revealed. As expected, the starch hydrolysis index increased, as well as GI. Nevertheless the values were really close to low eGI (56), which is a relevant result for a sweet bread. Apple flour showed good technological and sensory properties as a sustainable and healthy food ingredient for GF bread.

Section: Introductionmentioning

confidence: 99%

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Martins

Nunes

Gouvinhas

et al. 2022

“…Osmotic pretreatment had the most positive influence on the K content (+11.54%). The research by Lončar et al [ 42 ] underlined that the addition of osmotically pre-treated and then lyophilized apples to muffin samples was the most influential factor affecting mineral composition, especially K content. Sugar beet molasses, with their high dry matter (80%) and specific nutrient content, are an excellent medium for osmotic pre-treatment, given their complex chemical composition that includes over 200 different inorganic and organic compounds [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization

Lončar,

Pezo,

Knežević

et al. 2024

Self Cite

This study focuses on predicting and optimizing the quality parameters of cookies enriched with dehydrated peach through the application of Support Vector Machine (SVM) and Artificial Neural Network (ANN) models. The purpose of the study is to employ advanced machine learning techniques to understand the intricate relationships between input parameters, such as the presence of dehydrated peach and treatment methods (lyophilization and lyophilization with osmotic pretreatment), and output variables representing various quality aspects of cookies. For each of the 32 outputs, including the parameters of the basic chemical compositions of the cookie samples, selected mineral contents, moisture contents, baking characteristics, color properties, sensorial attributes, and antioxidant properties, separate models were constructed using SVMs and ANNs. Results showcase the efficiency of ANN models in predicting a diverse set of quality parameters with r2 up to 1.000, with SVM models exhibiting slightly higher coefficients of determination for specific variables with r2 reaching 0.981. The sensitivity analysis underscores the pivotal role of dehydrated peach and the positive influence of osmotic pretreatment on specific compositional attributes. Utilizing established Artificial Neural Network models, multi-objective optimization was conducted, revealing optimal formulation and factor values in cookie quality optimization. The optimal quantity of lyophilized peach with osmotic pretreatment for the cookie formulation was identified as 15%.

“…Recent studies have employed Yoon's interpretation method to investigate different food materials and drying techniques. Lončar et al found that the addition of osmotically pre-treated apple powder and the osmotic treatment of sugar beet molasses were crucial factors influencing muffin samples' chemical compositions and texture [72]. Conversely, Šovljanski et al utilized global sensitivity analysis to explore the effects of various drying methods (including convective drying, lyophilization, and osmotic dehydration in sugar beet molasses) and sweet potato variety selection on multiple output variables, such as total phenolic contents, antioxidant capabilities, pharmacological activity, color properties, chemical composition, and mineral content [73].…”

Section: Global Sensitivity Analysis-yoon's Interpretation Methodsmentioning

confidence: 99%

Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability

Šuput,

Rakita,

Spasevski

et al. 2024

Self Cite

In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input parameters of the drying process were varied: temperature (20 °C, 40 °C, and 60 °C), time (1 h, 3 h, and 5 h), and concentration of sugar beet molasses (40%, 60%, and 80%). Basic quality indicators were determined for the dried beetroot samples: dry matter content, water loss, solid gain, mineral and betaine content, and phenols and flavonoids, as well as antioxidant potential. After optimizing the results, favorable drying parameters were selected: temperature 60 °C, molasses concentration 70%, and processing time 5 h. According to the optimal drying conditions, the beetroots were dried and stored at 4 °C for 28 days. Half of the dried samples were coated with an edible biopolymer coating based on Camelina sativa oilcake, while the other half of the samples remained uncoated. The sustainability study aimed to confirm the effects of the biopolymer coating on the quality and sustainability of the osmotically dried beetroots.