Quality Characteristics of Muffins with Added Acorn Jelly Powder and Acorn Ethanol Extract Powder

Kim, Seung-Hee; Lee, Won-Kyung; Choi, Chang-Suk; Cho, Soo-Muk

doi:10.3746/jkfn.2012.41.3.369

Cited by 22 publications

(4 citation statements)

References 7 publications

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“…The consequence of texture changes was lower consumer acceptance (Masmoudi et al., 2020; Molavi et al., 2015). Other results were obtained by Kim, Lee, Choi, and Cho (2012). The authors proved that the addition of acorn jelly powder and acorn jelly powder with acorn ethanol extract powder, resulted in a reduction of texture features, such as: hardness, adhesiveness, cohesiveness, gumminess, and chewiness.…”

Section: Effects Of Acorn Flour On Pastry Production and Propertiessupporting

confidence: 68%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour‐based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.

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Section: Effects Of Acorn Flour On Pastry Production and Propertiessupporting

confidence: 68%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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“…Previous studies have shown a direct relationship between the dietary fiber content and moisture content, with a reported moisture content of 14.02% [30]. Therefore, it is anticipated that the binding force between the moisture and XanFlax powder increased due to the high dietary fiber content in XanFlax, leading to a decrease in moisture content as the ratio of bound water increased relative to the control [31]. This variation in the water retention abilities of the samples, depending on the dietary fiber and its water-binding capacity, is thought to have affected the water content of the muffins [32].…”

Section: Measurements Of Moisture Content Sugar Content and Ph Of Muf...mentioning

confidence: 98%

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

Lee,

Shim,

Reaney

et al. 2023

Foods

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Flaxseed is becoming increasingly popular as a superfood due to its many health benefits. While flaxseed is considered an oilseed, flaxseed meal (the by-product of flaxseed oil extraction) also contains many nutritional compounds not found in the oil. This study explored the use of a Canadian flaxseed (Linum usitatissimum L.) meal product to fortify bakery foods and improve their nutritional properties. Muffins were made using a control recipe as well as four different formulations that included varying amounts of a standardized flaxseed meal supplement called XanFlax (5, 10, 20, and 40%). The physicochemical properties of the muffins, including their texture, color, sugar content, pH, specific gravity, loss rate, and moisture, were evaluated. Additionally, the sensory attributes contributing to muffin quality were thoroughly examined. The lightness (L*) and yellowness (b*) of the muffins, which were highest in the control group at 82.22 and 34.69, respectively, decreased as the amount of XanFlax increased (p < 0.05). Additionally, the redness (a*) of the muffins increased as the amount of XanFlax increased (p < 0.05). The muffins’ sugar content (2.00 brix%) remained consistent across all treatments and controls except for those prepared with 20% XanFlax (2.17 brix%). As the amount of XanFlax powder increased, the pH of the muffins increased significantly. The moisture content in the muffins was highest at 23.71 ± 0.79% in the 10% XanFlax treatment and lowest at 22.06 ± 0.30% in the 40% XanFlax treatment. The muffins enriched with 5% XanFlax had an average height of 5.35 cm and volume of 131.33 mL, surpassing the results for the muffins made with other formulas (p < 0.05). Additionally, the cohesiveness and gumminess of the muffins tended to increase with the addition of XanFlax. The most favorable attributes, namely the appearance, flavor, taste, texture, and overall acceptance, were consistently associated with the 5% and 10% XanFlax treatments (p < 0.05). This study marks the first time a standardized flaxseed gum product, XanFlax, has been described in a functional baking application.

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“…Positive results regarding the appreciation of other acorn products have been reported for acorn bread [22,24,25], biscuits [26], muffins [27] or cake [28]. Moreover, some of them report a consumer preference for the acorn product, to the detriment of the classic product [24,25] of the same value [26].…”

Section: Sensory Evaluation Of Chocolate Samples With Roasted Acorn P...mentioning

confidence: 99%

“…They also contain protein between 2 and 8% and fat between 0.7 and 9% [18,[21][22][23]. For this reason, most studies present acorns as a suitable component for the bakery and pastry industry, in items such as acorn bread [22,24,25], biscuits [26], muffins [27] or cake [28].…”

Section: Introductionmentioning

confidence: 99%

Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties

Marc

Niculae

Páll

et al. 2021

Forests

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Cocoa powder is a basic ingredient in the manufacture of chocolate, one of the most appreciated sweet products in the world for its sensory and nutritional properties. Furthermore, it displays a central nervous system stimulant effect. This study aimed to investigate acorn-derived powder as an alternative to cocoa powder, in order to obtain a chocolate that does not contain stimulants of the nervous system. Both the chocolate technological process and acorns roasting process (180 °C/25 min, 200 °C/20 min and 220 °C/15 min) were optimized to obtain acorn powder with an organoleptic profile as close as possible to that of cocoa powder. The chocolate sensory evaluation was performed by means of the hedonic test. Furthermore, the aqueous extracts obtained from the resulting powder were evaluated for total polyphenol content, and in vitro antimicrobial and antiproliferative properties. The results point out a high content of phenolic compounds (500.78–524.01 mg GAE/100 g); protection against microbial contamination based on the ability to inhibit a Gram-positive bacterium (Bacillus cereus) was also noticed. The aqueous acorn extracts were also able to reduce the cell viability of HFL-1 (human fetal lung fibroblast) and DLD-1 (colorectal adenocarcinoma) lines. This study suggests red oak (Quercus rubra) fruits as a potential alternative to cocoa powder in the manufacture of chocolate.

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Quality Characteristics of Muffins with Added Acorn Jelly Powder and Acorn Ethanol Extract Powder

Cited by 22 publications

References 7 publications

Acorn flour properties depending on the production method and laboratory baking test results: A review

Acorn flour properties depending on the production method and laboratory baking test results: A review

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties

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