Filters
Role of Stearic Acid as the Crystal Habit Modifier in Candelilla Wax-Groundnut Oil Oleogels
This study investigated the effects of incorporating stearic acid (SAC) in candelilla wax (CW) and groundnut oil (GO) oleogel with potential health benefits as an alternative to saturated fats in processed foods. Results showed that SAC possesses crystal habit-modifying properties on the oleogels, causing its average crystallite size to increase, as observed through polarized light microscopy and XRD analysis. Additionally, SAC caused an increase in ordering within the crystallite network as a result of the decrease in d-spacing. Interestingly, the firmness of the oleogels remained unaffected, even at a higher fraction of SAC. It is believed to be due to the interference caused by the crystallization of high-melting SAC within the fine crystal network of CW-GO oleogel. However, adding 3 mg of SAC significantly increased the work of the shear of the oleogel (SAC3), which decreased the spreadability. As observed through colorimetric analysis, SAC3 showed a dense and uniform distribution of prominent bright crystals with minimal amorphous regions, leading to a high whiteness index. SAC3 also demonstrated the highest compactness and dislocation density among the oleogels, likely due to the formation of prominent crystals. However, SAC did not affect the overall oleogel crystallization rate. SAC3 had delayed secondary crystallization and thermal equilibrium by having a prolonged crystallization time of CW crystals. In the case of controlled delivery studies, the addition of SAC improved CPCR. On the other hand, CPCR decreased with the increase in SAC amount, where SAC3 showed a moderate curcumin release ability among the oleogels.
Selected materials techniques for evaluation of attributes of sourdough bread with Kombucha SCOBY
Abstract There is a high demand for new techniques and applications, which are typically used in materials science for food product development. As a novel food example, sourdough bread (SDB) has been previously evaluated for its prolonged shelf life, positive health effects, and distinctive flavor, yet conventional fermentation is time-consuming. The influence of dough hydration on the properties of SDB prepared using symbiotic culture of bacteria and yeast (SCOBY) derived from black tea Kombucha and how SCOBY reduced the overall time of the starter preparation to ∼16 h were studied. This decrement in the fermentation period, aided by the metabolically active microbial association in SCOBY, acts as a suitable alternative to conventional sourdough cultures that need extended fermentation periods. Several characterization techniques were employed to elucidate the effect of hydration levels (70–90%) of the samples, including impedance profile analysis. Results have revealed that the SDB with an 80% hydration level (SB80) displayed optimal characteristics concerning porosity, starch crystallization, texture, total phenolic content, and viscoelasticity. These findings suggest that SB80 attained a stable matrix with enticing nutritional and mechanical attributes, thereby emerging as an ideal candidate for developing novel bakeries with improved properties. Higher hydration levels enhanced the moisture retention ability and antioxidant activity. Furthermore, FTIR studies confirmed hydration-mediated molecular interactions, thereby affecting gluten structure and the process of starch gelatinization. Stress relaxation studies have revealed the superior mechanical strength of SB80, thus demonstrating improved texture and mouthfeel attributes. Electrical impedance spectroscopy studies further displayed hydration-driven modifications in water distribution and starch arrangement. These findings open a new dimension in utilizing SCOBY as an alternative in formulating novel SDBs to create sustainable, functional food products.
Impact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta
AbstractThe current study investigates replacing water (2.5–15%) in whole wheat pasta with groundnut oil/candelilla wax (GNO/CW) oleogel. To assess the impact of incorporating GNO/CW oleogel at varied concentrations, both uncooked and cooked pasta samples are physicochemically characterized. The water absorption capacity of oleogel‐containing cooked pasta samples is found to be lower. Microscopic analysis of the surface of pasta samples (uncooked and cooked) exhibits considerable changes in their topology as the composition varied. Black patches on the cooked pasta samples are observed when the GNO/CW oleogel replacement is on the higher side (10% and 15% replacement), implying the formation of starch–lipid complexes. FTIR analysis is performed to analyze the changes in functional groups and molecular bonds. There are no major changes in the water and the starch regions of pasta samples (uncooked and cooked). The addition of GNO/CW oleogel in the pasta samples enhances their stiffness. Additionally, the pasta samples exhibit viscoelastic properties. Therefore, the incorporation of GNO/CW oleogel into the whole wheat pasta dough can change the physicochemical properties of both uncooked and cooked pasta samples.
Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality
Abstract This study investigates the impact of incorporating carboxymethyl tamarind gum (CMT) at varying concentrations (0 %–3 % w/w) into whole wheat bread (WWB) by analyzing several physicochemical properties. The results indicate that the loaf height of CMT2 (1 % CMT) increased by 8 % compared to the control (CMT0, without CMT) (p < 0.05), with more evenly distributed pores observed in CMT2. CMT formulations showed higher moisture content and lower impedance values than CMT0. Color analysis revealed that CMT2 had a 16 % higher L* value and a 19 % lower browning index. Microscopic analysis indicated glossier structures in CMT-containing samples, with CMT2 displaying the lowest hardness (7.46 N ± 0.11) (p < 0.05), 21 % lower than CMT0. Microbial analysis showed that CMT2 had the lowest total viable count (TVC) at 81 ± 6.55 CFU/g (p < 0.05) after 2 days, 68 % lower than CMT0. Overall, CMT2 demonstrated superior characteristics and extended shelf life.
Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel
Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities. This study investigates the impact of incorporating stearic acid-containing candelilla wax–groundnut oil oleogel in various proportions on the production of whole wheat pasta. Five different pasta samples were prepared by replacing water with oleogels in varying concentrations (2.5%, 5%, 10%, and 15%), and their physicochemical attributes were evaluated using a range of analytical methods for both cooked and uncooked pasta (like microscopy, colorimetry, dimensional analysis, texture, cooking qualities, moisture content, and FTIR). Significant differences in width, thickness, and color properties were observed between the control sample (0% oleogel) and those containing oleogel, with notable variations in surface texture and color intensities, particularly with the higher oleogel content (p < 0.05). Cooked pasta exhibited lower L* values and higher a* values than uncooked pasta. Stereo zoom microscope and field emission scanning electron microscope (FESEM) micrographs demonstrated a change in the pasta surface topology and microstructures. Dark spots on the pasta with greater oleogel concentrations (samples with 10% and 15% oleogel replacement) suggest the formation of starch–lipid complexes. Cooking induced pore formation, which was more pronounced when the oleogel content was increased, impacted the water absorption capacity, swelling index, and moisture content. The cooked samples exhibited higher moisture content and improved polymer network stability compared to the uncooked ones, indicating the potential of oleogel incorporation to modulate pasta properties in a concentration-dependent manner. These findings underscore the versatility of oleogels when their applications are diversified in non-bakery foods to enhance food texture and quality.
Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.