Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes

Lebesi, Dimitra; Tzia, Constantina

doi:10.1016/j.ifset.2011.08.001

Cited by 66 publications

(36 citation statements)

References 23 publications

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“…In contrary, increasing the PP residue level was decreased the volume and specific volume being affecting the gluten net with low strength and gas retention. These results are agreements with some previous studies [24] [28] [44] [45] [47].…”

Section: Physical Properties Of Different Wf Cupcakes Substituted Witsupporting

confidence: 94%

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Khalifa¹,

Barakat²,

El-Mansy³

et al. 2015

FNS

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Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% -20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn't influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn't affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% -10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g −1 dw and 3.44 µmol TE g −1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.

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Section: Physical Properties Of Different Wf Cupcakes Substituted Witsupporting

confidence: 94%

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Khalifa¹,

Barakat²,

El-Mansy³

et al. 2015

FNS

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“…In literature, compared to the raw material, the SDF content of oat bran treated with endoxylanase was elevated from 10.24 ± 0.59% to 14.12 ± 0.33%. For rice bran, it was enhanced from 6.93 ± 0.34% to 9.83 ± 0.76% (Lebesi & Tzia, 2012). The concentration of SDF extracted from alkali-treated corn bran was increased from 1.6 ± 0.3% (unmodified corn bran) to 30 ± 1% (Pai et al, 2009).…”

Section: The Physicochemical Properties Of Wheat Bran Treated With Bepmentioning

confidence: 93%

“…In addition, insoluble DF (IDF) was detrimental to the sensory characteristics of food products (Robin, Schuchmann, & Palzer, 2012) since IDF could cause changes in the rheological properties and the availability of the amount of free water (Santala, Kiran, Sozer, Poutanen, & Nordlund, 2014). Some attempts have been made to enhance the SDF concentration of corn bran by chemical treatment (Pai, Blake, Hamaker, & Campanella, 2009) and rice bran by enzymatic treatment (Lebesi & Tzia, 2012).…”

Section: Introductionmentioning

confidence: 99%

Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

2015

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“…Volume of cake was measured using coriander seeds displacement method (Lebesi and Tzia 2012;Sahin and Sumnu 2006;Tan et al 2010Tan et al , 2011. A 6,220-cm 3 container was first filled with 1,000 cm 3 of coriander seeds before the cake was placed on it and overfills with remaining space in the container with more seeds and tap before the surface was leveled with a ruler.…”

Section: Cake Volume and Densitymentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

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Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes

Cited by 66 publications

References 23 publications

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

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