Processing, Quality and Storage of Part-Baked Products

Rosell, Cristina M.

doi:10.1007/978-3-319-10677-9_9

Cited by 2 publications

(2 citation statements)

References 52 publications

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“…Egg pie products are possible alternatives to gluten-free pie products, as eggs have complex macro-and micronutrient compositions as well as high protein content [34]. Although, storage of bakery products often causes decline of the product quality, thus it is still a problem we need to solve [35].…”

Section: Gluten-free Product Developmentmentioning

confidence: 99%

Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

et al. 2020

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In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remains usable for a long time. Besides, it satisfies various consumer needs while remaining sustainable by not having a great impact on the environment. A dough containing rice, millet, and buckwheat flour was developed. The fillings also appeared in unflavored and flavored form (spinach onion, cheese) with and without increased egg white content. Acceptance of the product was measured by sensory test. Texture and dry matter content measurement, triangular test, and color measurement were performed to track changes through six months of frozen storage. The stored pies’ hardness declined for three months, then doubled the original value at the end of the frozen storage. The stored pies hardness declined for three months (from 10.76 ± 1.78 and 11.22 ± 1.47 N to 8.52 ± 1.74 and 9.91 ± 1.16 N), then doubled the original value at the end of the frozen storage (21.69 ± 2.55 and 19.62 ± 1.67 N). The dry matter content showed increasing tendency. Results of the triangular tests showed that the stored flavored pies were less distinguishable from freshly baked ones than the unflavored egg-pies. Color measurement showed that the fillings of the pies were darkening during the frozen storage. Consumer liking test showed values between 6.52 ± 1.76 and 7.56 ± 1.2 on a 9-point hedonic scale. Color measurement showed that the fillings of the pies were darkening during the frozen storage, and the lightness values decreased from 90.17 ± 0.06 and 90.53 ± 0.11 to 81.43 ± 0.41 and 83.22 ± 0.87 in six months. Results generated in this study suggest that consumers’ acceptance was high, though results of penalty analysis showed that more flavorings would increase the overall acceptability.

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Section: Gluten-free Product Developmentmentioning

confidence: 99%

Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

et al. 2020

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“…Bakery products are prominent sources of calories and nutrients such as proteins, carbohydrates, vitamins and minerals (Mukkundur et al, 2017), and they are among the foods that are well consumed globally (Rosell 2015).…”

Section: Introductionmentioning

confidence: 99%

Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

Karigidi

Akintimehin

Ogunbameru

et al. 2021

Acta Universitatis Cibiniensis. Series E: Food Technology

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This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in the baking of the wheat bread. The inclusion of CVLP led to significant (p < 0.05) and dose dependent increases in the polyphenol contents and antioxidant properties of the CVLP-substituted bread. Also, there were significant (p < 0.05) increments in the crude fibre, crude ash and many mineral elements of the CVLP-substituted breads. Antinutrient (tannins and oxalate) contents of the wheat bread substituted with 10% CVLP were significantly higher (p < 0.05) than the wheat bread. Consumer acceptability of the substituted breads showed that wheat bread with 5% CVLP inclusion has the best acceptance. Therefore, 5% CVLP inclusion is recommended as a suitable level in the bread making.

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Processing, Quality and Storage of Part-Baked Products

Cited by 2 publications

References 52 publications

Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

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