oalib
Search Results: 1 - 10 of 100 matches for " "
All listed articles are free for downloading (OA Articles)
Page 1 /100
Display every page Item
Using Of Redox Agents In Conditory Products, Cakes And Biscuits
Majlinda Sana,Gafur Xhabiri,Elton Seferi,Abdyl Sinani
Albanian Journal of Agricultural Sciences , 2012,
Abstract: Using of additive tested has a reduction effect on hydrogen’s links of gluten proteins in preparing of dough for confectionary production. Effects is attributed the action of the additives (redox agents) that have at their optimum from 12 in 20 ppm, which affect in decreasing of the dough resistance increasing extension ranged. The activity of the additive has a correlative connection with cultivars of the wheat and radius of flours. Redox agents (additives) are the products with chemical-based, which through oxidation or reduction reactions that develop in the dough, change the physical and rheological properties of confectionary product. Structures and formations quantitatively of gluten proteins determine the quality of the dough for cakes and biscuits. Reductants are substances that affect in the gluten soften, weakening the links from –SS- in –SH. Their impact is reducing of overall molecular weight to aggregates of the gluten proteins. The first stage of the reaction is interaction of reluctant with gluten proteins that is an exchange of SH/SS, which release a unit of proteins and leaves a link –SS- between proteins and reluctant, leaving so second group of proteins –SH free and giving the oxidized form to the reluctant. The most used of reluctant are L-Cysteine and Sodium Metabisulphites. By tests made results that using of these reductants leads to an advanced extension of the confectionary dough and to a very good form of the final product.
Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams  [PDF]
Rafeek M. Abolila, Hassan Barakat, Hassan A. El-Tanahy, Hamdy A. El-Mansy
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.613129
Abstract: Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.
Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations
Henryk Zieliński, Zuzana Ciesarova, Agnieszka Troszyńska, Alicja Ceglińska, Danuta Zielińska, Ryszard Amarowicz, Ma gorzata Przygodzka, Kristina Kukurova
Polish Journal of Food and Nutrition Sciences , 2012, DOI: 10.2478/v10222-011-0038-0
Abstract: The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to the traditional formula (type 1 and type 2), and on the mixed white wheat flour with dark and brown rye flours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH). Phenolic acids profile was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed flours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49±4 μg/kg). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye flours (type 1 and type 2) was higher than of those formulated on white wheat and rye mixed flours (type 3 and type 4). The results of this study indicate the possibility of modulating the sensory and antioxidant properties of ginger cakes by the type and quality of flours in the formulation as well as by batter preparation and baking process.
Gluten-Free Bread Enriched with Vegetable Flours  [PDF]
Maria A. Saccotelli, Sara Spinelli, Amalia Conte, Matteo A. Del Nobile
Food and Nutrition Sciences (FNS) , 2018, DOI: 10.4236/fns.2018.94028
Abstract: The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Among the vegetable flours, the addition of fennel flour significantly improved sensory bread quality. Artichoke flour has the highest phenolic (26.51 ± 1.92 mg/g dw) and flavonoid content (26.43 ± 1.93 mg/g dw). Even though the content of total phenol and flavonoids in vegetable flours was higher when compared to supplemented bread, the addition of artichoke and zucchini flours increased the total phenolic and flavonoid content and improved antioxidant activity. The incorporation of high level of vegetable flours (15%) also decreased the glycemic index of bread, in particular with artichoke and zucchini flours (59 ± 1.21 and 62 ± 0.49, respectively). To sum up, the results are very interesting because the addition of vegetable flours into gluten-free bread can improve nutritional and sensory properties of bread.
Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)
Tanada-Palmu, Patrícia Sayuri;Grosso, Carlos R.F.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000200027
Abstract: edible films based on gluten from four types of brazilian wheat gluten (2 "semi-hard" and 2 "soft") were prepared and mechanical and barrier properties were compared with those of wheat gluten films with vital gluten. water vapor, oxygen permeability, tensile strength and percent elongation at break, solubility in water and surface morphology were measured. the films from "semi-hard" wheat flours showed similar water vapor permeability and solubility in water to films from vital gluten and better tensile strength than the films from "soft" and vital gluten. the films from vital gluten had higher elongation at break and oxygen permeability and also lower solubility in water than the films from the brazilian wheat "soft" flours. in spite of the vital gluten showed greater mechanical resistance, desirable for the bakery products, for the purpose of developing gluten films brazilian "semi-hard" wheat flours can be used instead of vital gluten, since they showed similar barrier and mechanical properties.
Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)  [cached]
Tanada-Palmu Patrícia Sayuri,Grosso Carlos R.F.
Ciência e Tecnologia de Alimentos , 2003,
Abstract: Edible films based on gluten from four types of Brazilian wheat gluten (2 "semi-hard" and 2 "soft") were prepared and mechanical and barrier properties were compared with those of wheat gluten films with vital gluten. Water vapor, oxygen permeability, tensile strength and percent elongation at break, solubility in water and surface morphology were measured. The films from "semi-hard" wheat flours showed similar water vapor permeability and solubility in water to films from vital gluten and better tensile strength than the films from "soft" and vital gluten. The films from vital gluten had higher elongation at break and oxygen permeability and also lower solubility in water than the films from the Brazilian wheat "soft" flours. In spite of the vital gluten showed greater mechanical resistance, desirable for the bakery products, for the purpose of developing gluten films Brazilian "semi-hard" wheat flours can be used instead of vital gluten, since they showed similar barrier and mechanical properties.
Chemical Characteristics and Pasting Properties of Commercial Slovak Common and Spelt Wheat Flours
Zlatica Kohajdová,Jolana Karovi?ová
Agriculturae Conspectus Scientificus (ACS) , 2009,
Abstract: The objective of this paper was to show differences among qualitative parameters of commercially produced Slovak fine and wholemeal wheat fl ours prepared from Triticum aestivum L. (common wheat) and Triticum aestivum ssp. Spelta L. (spelt wheat). The selected chemical parameters (protein, starch, ash, glucose, fructose, sucrose, maltose, pH, lactic acid, acetic acid, citric acid, succinic acid, calcium, iron and zinc), gluten characteristics (wet and dry gluten, extensibility of gluten and swelling of gluten) and pasting properties (pasting temperature, peak viscosity, hot paste viscosity, peak viscosity temperature and breakdown value) of flours were analysed. Spelt wheat wholemeal fl our produced in ecological system of farming differed from other commercially produced wheat fl ours mainly in ash (1.82 %), proteins (16.5 %), wet gluten (43.2 % in dry matter), minerals (Ca, Fe, Zn) and organic acids content. Maltose was found as the most predominate saccharide in the common wheat fi ne fl our (0.46 g/100g) and sucrose was prevalent in common and spelt wheat wholemeal flours (0.68 and 0.76 g/100g). It was also stated that commercially produced common wheat fi ne fl our was characterised by lower pasting temperature (59 °C), peak viscosity (575 BU) and breakdown value (210 BU) than common and spelt wheat wholemeal flours.
L-CYSTEINE INFLUENCE ON THE PHYSICAL PROPERTIES OF BREAD FROM HIGH EXTRACTION FLOURS WITH NORMAL GLUTEN  [PDF]
Alexandru Stoica,Corina Popescu,Elena B?r?scu,Maria Iordan
Annals : Food Science and Technology , 2010,
Abstract: Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to reduce mixing andfermentation time. The aim of this study is to determine if L-cysteine may be an improving agent for the quality of breadobtained from high extraction flours with normal gluten.The tested high extraction flour was analyzed by determination of several quality indicators such as wet gluten content,gluten deformation index, moisture, ash, Falling Number index and alveogram parameters of dough. The resultsindicate that flour has a normal gluten network, is “good” for bread making and has a normal α-amylase activity.After its addition to dough, L-cysteine improves the physical properties of bread made with high extraction flour. Theobserved increase for bread volume was maximum 10%, for porosity maximum 5,75% and for elasticity maximum2,58%, comparing with reference bread.The proposed solution can be assimilated into pan bread making technology.
Omental cakes: unusual aetiologies and CT appearances
Mark Daniel Mamlouk,Eric vanSonnenberg,Sridhar Shankar,Stuart G. Silverman
Insights into Imaging , 2011, DOI: 10.1007/s13244-011-0105-4
Abstract: The anatomy and embryology are discussed, as well as the importance of biopsy when the aetiology of omental cakes is uncertain.
Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours
Zhen Ma,Joyce I. Boye
Journal of Food Research (JFR) , 2013, DOI: 10.5539/jfr.v2n2p167
Abstract: Significant opportunities exist for using pulses in the development of health promoting foods as consumers increasingly look for functional foods with disease prevention qualities. Pulse ingredients could be considered for use in the development of novel, value-added products such as salad dressing. In this study, the rheological properties, color, physical stability, and microstructure of model salad dressing emulsions supplemented with various types of pulse flours (red lentil, green lentil, desi chickpea, kabuli chickpea and yellow pea) were evaluated. Supplementation with pulse flours significantly increased (P < 0.05) the consistency coefficient (m) and decreased (P < 0.05) the flow behavior index (n) of the control dressing in accordance with the power law modelduring steady state flow tests. The pulse-supplemented dressings also showed increased recoverable strain (i.e., increased Q(t)% values) compared with the control. The observed rheological results were supported by scanning electron microscope (SEM) observations, where a more compact and uniform network was observed for supplemented dressings in comparison with the control sample. Addition of pulse flour increased the physical stability of the salad dressing emulsions and also modified color by increasing yellowness and redness hues depending on the type of flour used. This study, thus, demonstrated that pulse flours hold promise as ingredients that could be used in salad dressing formulations.
Page 1 /100
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.