Response surface methodology in β‐glucan wheat rolls production using microwave convection

Kurek, Marcin Andrzej; Wyrwisz, Jarosław; Wierzbicka, Agnieszka

doi:10.1111/ijfs.12913

Cited by 8 publications

(4 citation statements)

References 31 publications

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“…A study by Kurek et al . () showed that the addition of β‐glucan in bread rolls had a significant influence on the bread firmness level. Also, the addition of pea flour to bread prepared with semolina was found to decrease bread firmness (Mastromatteo et al .…”

Section: Resultsmentioning

confidence: 99%

Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation

Balic

Miljkovic

Özsisli

et al. 2016

Journal of Food Processing and Preservation

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Using fat in bread production is expensive, and from the diet point of view, it counts as high caloric food. Since obesity is a significant problem in the USA and many other countries, food industries are turning to the fat replacers in food. This research investigated the effectiveness of octenyl succinate anhydride (OSA) modified starches, from two sources (wheat and tapioca), as fat replacers in bread formulation. Sample for control was 2% shortening, and for test samples 2% and 4% OSA modified starch and tapioca were used as fat replacers. Tests were performed on dough and baked product (bread). Results showed that samples with 4% OSA modified wheat and tapioca starch can be used as fat replacers in bread production. Dough and bread properties in comparison with control sample with 2% shortening had better or the same characteristics. Practical Applications Modification of starch with octenyl succinic anhydride (OSA) alters the starch properties in many ways that are beneficial to the food industry. Because of the dual, hydrophobic/hydrophilic, nature of OSA starches they have applications as emulsifier or fat‐replacement ingredients in bakery products. Modification of starch with OSA also changes the levels of slowly digestible starch, which is an added benefit for formulation of low calorie breads using OSA starches as fat‐replacers. It is important to carefully investigate the use of OSA starches as fat‐replacers to determine their specific functionality and to develop a formula with the same characteristics as bread containing fat.

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Section: Resultsmentioning

confidence: 99%

Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation

Balic

Miljkovic

Özsisli

et al. 2016

Journal of Food Processing and Preservation

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“…Physical properties were assessed to describe the quality of the baked gluten-free cake based on previous studies [ 3 , 23 ]. Texture profile analysis (TPA) was determined using a universal testing machine (Instron 5965; Instron, Canton, MA, USA) with Bluehill 2 software installed.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake

Wyrwisz

Karp

Kurek

et al. 2022

Foods

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Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO2/100%/N2 (MAP1), 60% CO2/40% N2 (MAP2), and approx. 78% N2/21% O2/0.04% CO2 (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (p ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP2. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging—60% of CO2 and 40% of N2—where cinnamon or clove essential oils were used.

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“…The response, or dependent, variables, were the quality characteristics of the muffins: firmness, springiness, chewiness, cohesiveness, and porosity. The significant terms in this model were found by the analysis of variance (ANOVA) for each response, the lack of fit, and coefficients of determination ( R 2 ), which were calculated to check the model accuracy (Kurek, Wyrwisz, & Wierzbicka, ).…”

Section: Methodsmentioning

confidence: 99%

Optimization of modified atmosphere gases composition used for storage of high‐fiber muffins

Wyrwisz

Kurek

Karp

et al. 2016

J Food Process Engineering

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Four different dietary fibers were studied: oat fiber (AS), apple fiber (MD), carrot fiber (DC), and cocoa fiber (TC) and control sample. The muffins were produced to achieve more than 6 g/100 g of the final product. Each muffin with dietary fiber was packed in MAP with an initial gas mixture: 25% CO 2 , 50% CO 2 , 75% CO 2 , 100% CO 2 using nitrogen as an inert gas in MAP system. The quality of muffins was examined on the 1st and 15th day of packaging. We have observed that the firmness of the control sample was mainly dependent on CO 2 concentration in the MAP. The interaction between the CO 2 and days most significantly affected the firmness of DC samples. The firmness of MD samples was mostly affected by the CO 2 level. The opposite was with AS samples, where the springiness was significantly dependent on the interaction between the CO 2 and N 2 interaction, similar to TC. DC samples were affected slightly by the interaction between the CO 2 and the day. The optimized composition of gases to MAP for each of the muffins with dietary fiber was developed. The verification of the model stated that for the control sample, the CO 2 was 98.2%, AS-62.7%, DC-87.0%, TC-92.0%, and MD-76.5%. Practical applicationAccording to WHO Report 2015 about obesity, around 17% of children and more than 30% of adults are currently considered obese so the obesity epidemic remains one of the nation's most severe health crises. One way to prevent this disease is to reduce the intake of fat or sugar and be comparable to conventional products according to consumer acceptance. Therefore, in the present work, we have developed an innovative packaging system in which the dough (i.e., muffins) is loaded with increased dietary fiber content and increased antioxidant status to maintain their healthy value.For this purpose, an effective statistical method-response surface methodology, which is appropriate for optimization of processes or formulations, was used. The technology of storage of high-fiber muffins was developed to prevent deterioration and prevent a decrease in quality. K E Y W O R D S dietary fiber, MAP, muffins, optimization J Food Process Eng. 2017;40:e12494.

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Response surface methodology in β‐glucan wheat rolls production using microwave convection

Cited by 8 publications

References 31 publications

Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation

Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake

Optimization of modified atmosphere gases composition used for storage of high‐fiber muffins

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