Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

Almeida, Melina Maynara Carvalho de; Francisco, Cristhian Rafael Lopes; Oliveira, Anielle de; Campos, Sabrina Silva de; Bilck, Ana Paula; Fuchs, Renata Hernandez Barros; Gonçalves, Odinei Hess; Velderrama, Patrícia; Genena, Aziza Kamal; Leimann, Fernanda Vitória

doi:10.1007/s11947-018-2057-x

Cited by 32 publications

(19 citation statements)

References 52 publications

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“…When the crust and crumb color of MHOP-100 and control sample was compared, it was observed a significant difference in the L* parameter. The result indicated that using 100% microencapsulated oil powder contributed to the more effective color change during baking, similar to the result was found by de Almeida et al (2018), who reported that microencapsulated chia oil powder for cookie production has led to obvious color change. Jeyakumari et al (2016) also reported that cookies containing microencapsulated fish oil powder showed a lower L* value than the fish oil.…”

Section: Color Properties Of Cake Samplessupporting

confidence: 87%

“…The use of microencapsulated oil powder in the formulations allows the fat to be added as a powder, facilitating the production process on the food industry (Wehrle et al, 1999). Besides, it has been reported that the use of microencapsulated oil powder can improve the oxidation stability of the baked product, reduce rancidity, and extend the shelf life (O'Brien et al, 2003;de Almeida et al, 2018;González et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake

Oskaybas

Çevik

Alaşalvar

et al. 2021

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Microencapsulation is widely used as an effective method for protecting oils containing unsaturated fatty acids against oxidative deterioration. The use of microencapsulated oil powder can affect the textural and physicochemical characteristics of bakery products. In the present study, microencapsulated hazelnut oil powder (MHOP) was prepared in skim milk powder (SMP) with oil/SMP ratio of 1/1 using a spray dryer. Cakes were produced using only hazelnut oil (control) and also with substitution of hazelnut oil by MHOP at substitution rates of 50% and 100%. The flow properties indicated that the cake batter presented pseudoplastic behavior with the use of MHOP. Consistency index values of the batters were increased significantly (p<0.05) with the increase in MHOP substitution. An increase in MHOP-substitution reduced the L* values of crust and crumb colors. MHOP substitution had a similar effect on the b* values of crust and crumb color, but the α* values of crust color did not affect by the MHOP substitution. Moisture content of cakes decreased from 19.06% to 17.30% with increase in the amount of MHOP. The water activity values of cakes were in the range of 0.74-0.75. MHOP substitution was found to be significant (p<0.05) in affecting the hardness value of cakes. The highest hardness value of cakes was obtained with a substitution of 100% MHOP. The results showed that certain amounts of MHOP could be used to improve the texture and physicochemical properties of the cake.

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Section: Color Properties Of Cake Samplessupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake

Oskaybas

Çevik

Alaşalvar

et al. 2021

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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“…Many articles, in order to develop healthier foods as well and analyze their physical and chemical characteristics, use various statistical tools. de Almeida et al (2018) Figure 1 illustrates the U-matrix, the component maps of the analyses performed and the two-dimensional cluster neural map or topological map of the network for better visualization of the sample distribution and group formation according to their similarities to the 9 cookie formulations and their 2 repetitions, resulting in a total of 18 samples. The color gradient observed in the bars on the right side of each map shows the variation of the results obtained in the analytical determinations, except for the U-matrix, where the color scale indicates the distance between the adjacent neurons.…”

Section: Clustering By Kohonen's Self-organizing Mapsmentioning

confidence: 99%

Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

Barros

Natarelli

Tavares

et al. 2020

Food Bioprocess Technol

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The aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw materials, soy and green banana flours, according to their nutritional characteristics and to evaluate them sensorially, through exploratory methods. The results of proximate composition, phenolic compounds, antioxidant activity, hardness and color were submitted to Kohonen's self-organizing maps (KSOMs) and the samples trend to form three groups. All treatments showed functional properties due to their high protein content, dietary fiber, phenolic compounds, and antioxidants. All formulations had good sensory acceptance (grades between 6.71 and 7.11) and the simplex-centroid design used to optimize the acceptance was effective. The Check-All-That-Apply (CATA) analysis indicated sensory differences between the treatments. It is concluded that the KSOMs is effective to nutritionally describe and classify samples and cocoa shell, soy, and green banana flours provided nutritional and sensory characteristics acceptable to consumers, making them viable for inclusion in human nutrition.

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“…In previous attempts to use chia seeds ( Salvia hispanica L.) in the production of oil (de Almeida et al, ; Julio et al, ), their waste was shown to be a valuable food additive. In , the European Union authorized the marketing of chia seeds as a novel food component for use at a level of up to 10% in bakery products, breakfast, and cereals as well as in fruit, nut, and seed mixtures (Official Journal of the European Union 24, 01013, ).…”

Section: Introductionmentioning

confidence: 99%

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Zdybel

Różyło

Sagan

2019

J Food Process Preserv

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The aim of the paper was to evaluate the effect of a waste product from the pressing of chia seed oil on wheat and gluten‐free bread baking. The bread quality (pH, volume, color, texture, and sensory properties), polyphenol content, and antioxidant activity were determined. Chia seeds and chia seed waste, which have fat contents of 6 and 15%, respectively, were added at a level of 5%. The addition of the chia waste and seeds to the wheat bread was found to increase the bread volume with no deterioration in its sensory qualities. Higher sensory quality was obtained for gluten‐free bread prepared with chia seeds and waste. These materials resulted in a darkening of the crumb of the wheat and gluten‐free breads. The contents of polyphenols and antioxidant activities were higher in the breads supplemented with the chia waste and seeds than in the control sample in the cases of both the wheat and gluten‐free breads. Practical applications Similar to whole seeds, a waste product from chia seed oil pressing can also be used in the production of wheat and gluten‐free bread. The bread crumb hardness is one of the most frequently determined parameters in the evaluation of bread texture. It was observed that, compared with the control, the addition of the ground chia seeds and waste resulted in a statistically significant reduction in the hardness of the wheat and gluten‐free breads. Chia seed waste, that is, a by‐product of oil pressing, can be regarded as a valuable technological additive in bakery products, and this material will increase the assortment and enhance the attractiveness of wheat and gluten‐free breads. As a source of polyphenols, this waste from chia seeds can be a valuable functional food additive.

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Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

Cited by 32 publications

References 52 publications

Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake

Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake

Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

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