Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

Abdel-Haleem, Amal M.H.; Awad, R. A.

doi:10.1007/s13197-015-1755-x

Cited by 28 publications

(21 citation statements)

References 38 publications

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“…The three dispersions behaved as pseudoplastic liquids, having a flow behavior index ( n ) < 1, and when the value of ( n ) decreased, the consistency index ( K ) increased. The values of ( n = 0.736) and ( K = 8.542) for β‐glucan gum of Giza 130 were superior to those of Giza 129 and Giza 131, suggesting its suitability as a good fat replacer in dairy products, particularly in low‐fat ice cream or as thickening agents in sauces and salad dressings (Burkus &Temelli, 1998; Ahmad et al., 2010; Abdel‐Haleem & Awad, 2015).…”

Section: Resultsmentioning

confidence: 99%

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Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties

Abdel-Haleem

Agwa

Mahgoub

et al. 2020

Journal of Food Science

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Three hulless barley varieties were grown under normal conditions during 2017/2018 and 2018/2019, to improve their agronomic yield, and to assess how the genotype influences β‐glucan contents, and its structural, thermal, rheological, and functional properties, as intended to be used in food applications. The extracted gums with hot water at 55 °C and pH 8.0, showed contents from 5.75% to 6.41% (w/w), and concentrations from 68.55% to 79.29% of β‐glucan, with some starch and protein impurities. The results of the agronomic trail indicated the highly significant (P ≤ 0.01) influence of the genotype on all studied characteristics, and on the β‐glucan contents (0.28** and 0.33**) at both seasons. The morphology of the three gums was significantly different in the distribution and structure of networks. Peak intensities of the –OH and –CH groups and CH2 stretching were higher and wider in Giza129 and Giza131. β‐Glucan networks melt from 71.5 to 87.18 °C, and Giza131 exhibited the highest thermal stability. The aqueous dispersions (1%) of β‐glucan gums exhibited a non‐Newtonian behavior, and Giza130 presented the highest significant (P ≤ 0.05) apparent viscosity (η) and foaming stability. Giza129 showed the highest significant water and fat binding capacities, whereas Giza131 showed the highest significant foaming capacity. β‐Glucan gums showed different potentials in food applications as fat replacers, stabilizers, thickeners, and foaming agents in food systems. This study suggests planting the proper barley variety in breeding and genetic improvement programs to supply the food industry with the expected β‐glucan content with consistent structural, thermal, rheological, and functional properties. Practical Application β‐Glucans play an important technological role in processed foods. Little current information is available on β‐glucan contents, and its potentiality on food applications, as influenced by variability among hulless barley genotypes. Accordingly, knowledge of β‐glucan levels in barley varieties is a valuable attribute for both consumers and food processors, and it will create an opportunity for scientific cooperation between food technologist and breeders to identify the suitable barley varieties to be used in breeding programs, to obtain barley with required β‐glucan contents, targeted for specific end uses.

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Section: Resultsmentioning

confidence: 99%

“…FC and FS are two important factors when the β‐glucan is used as a functioning ingredient in the food industry, particularly in the cake batter, ice cream, and beverages (Lusk, Duncombe, Kay, Navarro, & Ryder, 2001; Ahmad et al., 2010; Abdel‐Haleem & Awad, 2015). The FC values of β‐glucan gums ranged from 112% to 141% (Table 4).…”

Section: Resultsmentioning

confidence: 99%

Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties

Abdel-Haleem

Agwa

Mahgoub

et al. 2020

Journal of Food Science

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“…Em nosso estudo, o porcentual de polpa adicionada influenciou estatisticamente (p > 0,05) na textura (firmeza) do sorvete (Tabela 4), ou seja, formulações com 20% de polpa obtiveram menor textura que as formulações com 30% de polpa. De acordo com Abdel-Haleem & Awad (2015), o aumento significativo na textura dos sorvetes com maior acréscimo de polpa pode ser atribuído ao maior teor de fibra alimentar, a qual pode atuar como estabilizante e reduzir o teor de água livre. Resultados similares ao presente estudo foram reportados em sorvetes elaborados à base de pequi e curriola, porém os sorvetes produzidos com araticum ou mangaba apresentaram valores inferiores de textura (Morzelle et al, 2012).…”

Section: Formulaçãounclassified

Propriedades físico-químicas da polpa de tamarillo (Solanum betaceum) e sua aplicabilidade na elaboração de sorvetes

Fernandino

Nepomuceno

Fonseca

et al. 2021

Braz. J. Food Technol.

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Resumo O tamarillo, também conhecido no Brasil como tomate de árvore, tem ganhado projeção devido à riqueza de nutrientes e compostos bioativos que apresenta, sendo um candidato promissor para aplicação pela indústria alimentícia. Ressalta-se que a adição de frutas tropicais na elaboração de sorvetes desempenha papel fundamental tanto nas características finais do produto como na aceitação dos consumidores. Os objetivos deste trabalho foram caracterizar físico-quimicamente as polpas de duas variedades de tamarillo e caracterizar físico-química e sensorialmente quatro formulações de sorvetes elaborados com a polpa do fruto. Para caracterização da polpa de fruta e do sorvete, foram realizadas análises de umidade, cinzas, carboidratos, proteína, gordura, acidez titulável, textura e overrun. Os sorvetes foram analisados sensorialmente para os atributos de cor, sabor, textura, impressão global e intenção de compra. Os parâmetros físico-químicos apresentaram diferenças tanto entre as variedades de tamarillo quanto entre as diferentes formulações de sorvete, exceto no teor proteico do fruto. Os valores de overrun dos sorvetes elaborados variaram de 66,41% a 92,30%. O sorvete adicionado de 20% de polpa de tamarillo roxo obteve a melhor nota no atributo sabor, 7,85. No geral, os produtos obtiveram boa aceitação. Conclui-se que a concentração e a variedade da polpa utilizada influenciam nas características do sorvete e que o tamarillo pode ser considerado uma fruta em potencial na fabricação do produto.

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“…A certain level of viscosity is essential for proper whipping and retention of air cells in the yoghurt system [30]. Generally, the viscosity of yoghurt is related to several factors such as total solids and the amount and type of stabilizers.…”

Section: Influence Of Esbf On Quality Of Yoghurt After Postripeningmentioning

confidence: 99%

Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality

Zhao

Zhang

et al. 2020

Journal of Food Quality

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There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food.

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Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

Cited by 28 publications

References 38 publications

Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties

Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties

Propriedades físico-químicas da polpa de tamarillo (Solanum betaceum) e sua aplicabilidade na elaboração de sorvetes

Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality

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