Rheological and Textural Properties of Clean‐Label 3D‐Printed Traditional Thai Dessert

The objective of this research was to investigate the effect of substitution of wheat flour with Sangyod rice (Oryza Sativa L.) flour and supplemented with carrot powder on color and sensory qualities of pasta product. Five pasta formulae were prepared by substituting wheat flour with 0% (control), 25%, 50%, 75%, and 100% Sangyod brown rice flour and analyzing their quality attributes. The results of pasta formula development indicated that increasing the amount of Sangyod brown rice flour resulted in decreasing lightness (L*) and yellowness (b*), while the redness (a*). There, the appearance of products became darker. The scores of all sensory attributes significantly decreased (P<0.05) with an increase in the amount of Sangyod rice flour, whereas the odor and texture scores of pasta substituted with 25% Sangyod rice flour were higher than those of control (100% wheat flour), 50%, and 75%, respectively. The substitution of wheat flour with 25% Sangyod rice flour was found to be the most suitable ratio for pasta production. The effects of the addition with different levels of carrot powder (5, 10, 15, and 20%w/w) of pasta have been studied. An increase of the carrot powder decreased L* and a* value. The sensory evaluation indicated that all treatments obtained an overall liking score of 6.78-7.02 (like slightly-like moderately). The study suggested that the levels of 15% w/w carrot powder could be a desirable use to produce healthy. The developed pasta with an overall liking score of more than 7.00 was considered acceptable.

The aim of research is to develop recipes for gluten-free oriental flour sweets with increased nutritional value using rice flour and pea flour in gluten-free flour compositions. Objectives: to study domestic and foreign studies on the use of rice and pea flour in the production of gluten-free oriental flour sweets; to study the chemical composition of rice and pea flour, to argue the possibility of using them to create gluten-free flour compositions; to establish the effect of gluten-free flour compositions on the quality of finished products; to develop recipes and determine the nutritional value of gluten-free oriental flour sweets. The objects of research are rice flour, pea flour, control and experimental samples of oriental flour sweets. Generally accepted and special methods were used to study the quality of raw materials and gluten-free oriental flour sweets. The prospects of using rice and pea flour in gluten-free flour compositions with a high content of easily digestible starch, protein, dietary fiber, lipids, vitamins, micro- and macroelements for the production of oriental flour sweets have been established. The effect of gluten-free flour compositions on the quality of oriental flour sweets has been studied based on organoleptic and physicochemical indicators. The ratio of rice flour and pea flour in the gluten-free flour composition (91 : 9) has been determined, which will ensure optimal product quality indicators, an increase in protein content by 26.3 %; dietary fiber – by 33.5; vitamin B1 – by 41.4; vitamin P and E – by 87.5 and 96.4, respectively; calcium – by 31.6; iron – by 37.7; magnesium – by 80.1; phosphorus – by 50 %, copper – by 2.96 times, selenium – by 4.1 times, which generally increases the nutritional value of the developed products. The recipes for gluten-free oriental flour sweets presented in the work can be recommended for expanding the range of the domestic market of flour confectionery products with increased nutritional value.

Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest. Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.

Background: Vermicelli is a traditional Indian food product, commonly known as ‘Sewai’ or ‘Jave’. The present study aims at the value addition of vermicelli enriched with iron and beta-carotene. Methods: Barnyard millet flour (BMF) and rice flour (RF) along with malt flour from whole green gram, carrot powder, fenugreek powder and xanthan gum (XG) are used to develop nutritionally enriched barnyard millet vermicelli (BMV). Response Surface Methodology (RSM) was employed to optimize the formulation by analyzing the effect of BMF, RF and XG levels on the sensory attributes like hardness, stickiness, color, flavor and masticability. Result: Results revealed that the independent variables have a significant effect on the dependent variables. The moisture, protein, ash, fat and carbohydrate content in optimized product was found to be 6.40%, 10.07%, 1.44%, 1.72% and 80.31% respectively. The optimized product is nutritionally enriched having 3.81mg/100g of iron and1039µg/100g of beta-carotene present in it.

In this study, carrot (orange and black) powder substitution (0-15%) and different dough applications (guar gum (GG) addition, pregelatinization (PG) and a PG + GG combination) were researched in gluten-free pasta preparation to improve the bioactive components and technological properties. Some quality attributes and bioactive components of the pasta were determined. Black carrot powder substitution into the pasta revealed rich functional properties with higher total dietary fiber (TDF), Ca, K, Mg, P and total phenolic content (TPC) than orange carrot powder. An increased carrot powder addition ratio in the gluten-free pasta formulation resulted in enrichment in ash, mineral, β-carotene, total anthocyanin, TDF, antioxidant activity and TPC. The amounts of β-carotene and anthocyanin in the pasta samples rose to 4.42 mg/100 g and 26.08 mg CGE/100 g with the addition of 15% orange and black carrot powders, respectively. Increasing cooking loss due to high utilization ratios of carrot powder was eliminated by PG and PG + GG applications, and technologic quality was improved, especially with the PG + GG combination.

For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered. The recipe of cakes “Cosmic” included the organic raw materials: rice flour, grinded ginger, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, black ashberry jam. The recipe of cakes “Lunik” included rice flour, combined with spelt one, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, organic blackberry jam. A control sample was baskets with jelly and fruits, prepared by the traditional recipe. The main difference of the offered samples is in fact that they are prepared of the organic raw materials only. Margarine is a fatty base of the control sample. It is offered to replace the fatty base by creamy butter and sea buckthorn oil. The production technology of a sandy semi-product consists of four stages: preparation of raw materials for production, preparation of a sandy semi-product, its formation, baking. This paper offers the developed scale of organoleptic estimation of the cupcake quality and presents results of studying its food value. The highest quality level by organoleptic parameters was fixed in the “Lunik” sample – 0.96; in the “Cosmic” sample, the quality level is also rather high – 0.95; the control sample differed by much lower quality level – 0.83. The developed samples differed by lower energetic value, namely, 351.00 kcal and 313.50 kcal in the “Cosmik” and “Lunik” samples, respectively, whereas for the control sample this number was 433.70 kcal. The offered recipes of cupcakes included the higher protein content than the control – 7.40 and 7.58g/100 g for “Cosmic” and “Lunik” samples, respectively, whereas the protein content in the control was 5.40 g/100 g.

Legumes, being richer in protein, dietary fiber, vitamins, and minerals, offer a promising ingredient for enhancing the nutritional quality of baked products. This study examined the effect of germinated chickpea powder (GCPP) at different supplements of 10%, 20%, 30%, and 40% combined with turmeric rhizome powder (TRP) and carrot powder (CP), as substitutes for extracted wheat flour in biscuit formulation. The study prepared GCPP, added it to TRP and CP as substitutes for 72% extraction wheat flour (WF) in biscuit formulation, highlighting their nutraceutical properties. The composition of the biscuits was altered according to the specified ratios: Blends of 10%, 20%, 30%, and 40% (w/w) of GCPP/WF, with fixed additions of 5% of CP and 1% of TRP for all samples except the control (100% WF). A farinograph was used to record the dough’s rheological characteristics, and biscuits’ instrumental quality and nutritional value were recorded with assessment of sensory qualities by nutritionists from the Agricultural Research Center. Farinograph analysis shows significant increases (P ≤ 0.05) in water absorption, dough stability, dough development time, and softening degree. Based on physicochemical analysis, higher GCPP concentrations in the flour blends led to higher levels of protein, ash, fiber, and crude fiber contents, but with lower carbohydrates and caloric content. In addition, when GCPP, CP, and TRP were added to flour blends and biscuits samples, a significant increase (P ≤ 0.05) in the essential amino acid profile and biological value was revealed. The biscuits produced had a lower diameter and a lower spread ratio with increased hardness compared to purely wheat flour ones. Moreover, the total scoring of sensory evaluation was decreased. GCPF can be used as a WF substitute in bread goods that contain higher nutritional values and bioactive substances but have lower sensory appeal.

Image-based assessment and machine learning-enabled prediction of printability of polysaccharides-based food ink for 3D printing

The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological value, it was decided to introduce plant raw materials non-traditional for bread. Chia seeds and carrot powder were chosen as additives. The goal of the research was to develop recipes for gluten-free flour mixtures. The research was carried out in several stages: 1. determination of the component composition of the gluten-free mixture recipe and production of prototypes; 2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies of dough and finished products. To carry out the analysis instrumental and visual research methods were used. During the experiment three samples of bread were obtained from different types of gluten-free flour (No. 1 – green buckwheat; No. 2 amaranth flour; No. 3 – gram flour) in combination with rice flour, carrot powder and chia seeds. The control sample was bread made from rice flour, potato and corn starch. The rate of dietary fiber supplementation was calculated on the basis of the recommended daily intake. Thus, 2.8 g of dietary fiber was added with carrots, and 4.4 g of dietary fiber with chia seeds. According to all the studies carried out, sample No. 3 from gram flour turned out to be the best. The research results can be used in the baking industry to expand the range of bakery products. A mixture for making gluten-free bread can be a very useful product, especially for those categories of the population who have a need for such products. Also, given that for the majority of the population bread is a commodity of everyday demand, the production of such mixtures will be in great demand.

The consumer properties of half-finished meat are determined by the chemical composition of raw materials. The use of supplements of plant origin makes it possible to stabilize functional and technological properties of raw materials, increase a biological value, and improve organoleptic indicators of finished products. Linseed meal, buckwheat flour, carrot powder are rich in mineral substances and vitamins, dietary fibers, proteins, and polyunsaturated fatty acids. The unique chemical composition of supplements favours the improvement of taste, nutritional and biological value of half-finished meat products. The research objective was the technological justification of recipes for comminuted meat products using herbal supplements. As a result of a trial experiment it’s found out that the introduction of buckwheat flour in the amount more than 10 % from the minced meat mass to half-finished meat products has an adverse effect on the body, taste and flavor of finished products. During the organoleptic analysis it’s been proved that the samples of meat products containing the minimum content of buckwheat flour and linseed meal (5 %) are characterized by the best indicators, during testing they received 4.8 and 4.5 points (“excellent” quality level). As a result of laboratory investigations it’s determined that the introduction of supplements of plant origin leads to a significant increase in proteins in samples of meat products by 10.7–30.4 %, the introduction of linseed meal results in the growth of fats by 33.7–56.2 % in comparison with check samples. The content of mineral substances and vitamins in test samples of comminuted meat products considerably increases in comparison with check samples. The maximum content of dietary fibers, potassium, calcium, phosphorous, vitamins are found in samples which contain linseed meal and carrot powder as supplements. The use of linseed meal, buckwheat flour and carrot powder in the minced meat recipes leads to the improvement of organoleptic indicators of meat products, the increase in the content of proteins, fats, carbohydrates, dietary fibers, vitamins and microelements.

The article considers the feasibility of using vegetable oil blends to correct the deficiency of PUFA and plant raw materials in the technology of mayonnaise sauce production. The conducted analytical studies confirm the need to develop new types of products of high biological value, which can be obtained as a result of combining non-traditional raw materials and create sauces with new properties based on them. The relevance of developing new functional products is increasing due to comprehensive studies that confirm the direct impact of functional food components, such as polyunsaturated fatty acids, antioxidants, vitamins, minerals, dietary fiber, on human health. The use of blended oil, balanced in fatty acid composition, gum arabic and carrot powder is justified. The article investigates the combination of the proposed ratios of all components, which provides original organoleptic indicators of mayonnaise at the level of traditional technology. The article substantiates and develops the technology of mayonnaise sauce enriched with beta-carotene, proves its functional properties, increased nutritional and biological value. The developed technology of mayonnaise sauce based on a blend of corn-olive oil and carrot powder has a better balanced fatty acid composition. The advantages of using mixtures of vegetable oils to correct PUFA deficiency over dietary supplements and drugs are that vegetable oils are traditional foods, do not cause complications and adverse reactions in the body, and are also much cheaper than dietary supplements. The use of blended oil, balanced in fatty acid composition, gum arabic and carrot powder, the combination of the proposed ratios of all components provide original organoleptic indicators of mayonnaise and at the same time give it functional properties, increase nutritional and biological value. This allows you to get high-quality and safe products enriched with physiologically important nutrients for the human body. The developed sauce meets the established requirements in terms of quality indicators and can be recommended for nutrition of people living in environmentally polluted areas, working in harmful industries and all segments of the population.

Relation between deformation and relaxation of hydrocolloids-starch based bio-inks and 3D printing accuracy

Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G') of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.

The enrichment of gluten-free (GF) baked products with dietary fibre (DF) seems to be necessary since it has been reported that coeliac patients have generally a low intake of DF due to their GF diet. Response surface methodology was used to optimize a fibre-enriched GF bread formulation based on corn starch, rice flour and hydroxypropylmethyl cellulose. Maize fibre and water were the predictor variables (factors), and loaf specific volume, crumb firmness and crumb L value were the dependent variables (responses) used to assess the product quality. The optimal formulation, determined from the data, contained 6.5% maize fibre and 102.5% water, starch/flour base. The developed mathematical models for the measured responses could be successfully used for their prediction during baking. Shelf-life study of the optimized formulation revealed that bread stored under modified atmosphere packaging exhibited lower crumb firmness and moisture content values, and thus remained softer through storage. Scanning electron microscopy of the crumb showed a continuum matrix between starch and maize fibre, in the optimized formulation, obtaining a more aerated structure.

The particle size effects of high-amylose rice (Goami 2) flour on quality attributes of frying batters were characterized in terms of physicochemical, rheological, and oil-resisting properties. High-amylose rice flours were fractionated into four fractions (70, 198, 256, and 415 μm) of which morphology was also analyzed by scanning electron microscopy. Rice flour with smaller particle size exhibited a higher degree of starch gelatinization, giving rise to increased pasting parameters. When the rice flours were incorporated into frying batters, higher steady shear viscosity was observed in the batters with finer rice flour, which could be well characterized by the power law model. In addition, the dynamic viscoelastic properties of the batters were enhanced by the use of rice flour with smaller particle size, which also caused an increase in batter pickup. When subjected to deep fat frying, the batters with finer rice flour exhibited reduced moisture loss. Furthermore, the oil uptake was found to have a positive correlation with the particle size of rice flour (R2 = 0.88), even showing the reduction of oil uptake by 15%. It could be synergistically attributed to the formation of outer starch granular layers, high batter viscosity/pickup, and reduced moisture loss by finer rice flour.