Adhesiveness Values Research Articles

Production of set-type probiotic and prebiotic yogurt-like products using Enterococcus faecium and Enterococcus faecalis strains in combination with pumpkin waste

This study investigated the effect of pumpkin powder (2 %, 4 %, and 6 %) and Enterococcus faecium and Enterococcus faecalis probiotics on the physicochemical, microbiological, and sensory properties of yogurt samples during 28 days of storage at 4 °C. The prebiotic effect of pumpkin powder (Cucurbita pepo) and the probiotic effect of Enterococcus faecium and E. faecalis were determined. Adding pumpkin powder to yogurt did not significantly alter the pH, acidity, fat, protein, and ash content (p > 0.05). Water holding was not changed during the storage time in the samples of probiotic yogurts, but as the pumpkin powder content increased, the water holding capacity also increased (p < 0.05). This situation did lead to a reduction in syneresis (p < 0.05). The lowest gumminess value at the end of storage was found in the D2 sample (p < 0.05), and the highest adhesiveness value was found in the D4 sample (p < 0.05). Furthermore, throughout the 28-day storage period, E. faecium and E. faecalis maintained a live cell count of ≥6 log CFU g-1 in the probiotic product. As a result of the statistical evaluation, there was a decrease in E. faecium in the D4, S2, and S4 samples, and then it increased again (p > 0.05) during the storage time. As a result of the statistical evaluation, it was determined that the smell, consistency in the spoon, consistency in the mouth, flavor, and acidity changes during the storage were not substantial (p > 0.05). In conclusion, it was found that pumpkin, a byproduct of the pumpkin seed industry, has the potential to act as a prebiotic and improve the properties of dairy products. Additionally, the study suggests that E. faecium and E. faecalis strains could be suitable for probiotic yogurts.

Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes

This study was aimed to determine the effects of various fruit juices used as impregnation solutions on the physicochemical, textural and sensory properties of dried chicken meat cubes. The pH, color parameters, total phenolic, antioxidant activity, water holding capacity, textural (TPA) and sensorial properties of the cubes were tested. Impregnation solutions used in the treatment groups were prepared with pomegranate, black grape and black mulberry juices, and salt solution (control). Impregnation was performed in two replicates and two samples were analyzed per replicate. The cubes were immersed in the solutions and the 10 min vacuum (250 mbar absolute pressure) − 10 min atmospheric pressure cycle was repeated at 4 °C for 2 h. pH values decreased (P < 0.01) by impregnation with various anthocyanin-rich fruit juices. Total phenolic and antioxidant activity were the highest (P < 0.01) in samples impregnated with pomegranate juice and were 720.71 mg GAE/kg and 840.22 mg TE/kg, respectively. The use of anthocyanin-rich fruit juices as impregnation solution decreased a* and b* values of samples (P < 0.01; P < 0.05, respectively). The TPA results indicated that impregnation with pomegranate, black grape and black mulberry juices induced lower (P < 0.01) hardness and higher (P < 0.05) adhesiveness values compared to the control. Consequently, the impregnation with anthocyanin-rich fruit juices such as pomegranate, black grape and black mulberry has the potential to improve the quality properties of dried chicken cubes.

Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagia.

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio-calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.255, 0.50%, 0.75%, 1.0%, and 2.0%) showed suitability for use in enriching diets of these patients. Porridges were examined using specified tests from the International Dysphagia Diet Standardization Initiative (IDDSI) and National Dysphagia Diet (NDD), and coupled with rheological, textural analyses, in vitro swallowing simulator and sensory analysis performed by a trained panel. Porridges with 0%-0.25% and 0.50%-2.0% XG were classified as IDDSI level 3 and 4, respectively, and apparent viscosities of porridges showed samples with XG displayed shear thinning behavior beneficial for patients with dysphagia. Increasing XG concentrations increased the consistency coefficient and decreased the flow behavior index (p < .05) with positive correlation of XG concentration with textural properties including firmness, consistency, cohesiveness, adhesiveness, and stickiness values. The relationship between instrumental measurements, in vitro and in vivo swallowing behavior showed high correlations with regards to XG concentration (r = .995). The findings indicate Riceberry porridges containing XG have significantly improved textural properties over those without XG for patients with dysphagia.

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L* (lightness), a* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25°C/30 min or 45°C/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L* (lightness), a* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25°C/30 min or 45°C/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations.

The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers' preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterization were investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as "creamy," "smooth," and "handmade." In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43±0.36N), adhesiveness (-0.38±0.00gs) and gumminess (2.12±0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%-43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36g/100g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP ("toasted," "fluffy," and "sweet"), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.

Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food

Gel microparticles are tiny, soft particles made from proteins or polysaccharides using particle size reduction. In creating texture-modified food and thickened liquids, gel microparticles are frequently employed to customise the rheological and textural features of foods or thin liquids. Gel microparticles aid by lowering flow behaviour, and modifying the taste perception of the texture-modified food. By cross-linking fish gelatine with the microbial transglutaminase enzyme (mTGA) using the homogenisation process, fish gelatine has tremendous potential to be used to create gel microparticles. The size measurements, texture profile, viscoelastic characteristics, and impact of sugar content on the texture profile of gel microparticles were all examined in the present work for the developed gel microparticles. The results of a particle size investigation revealed that gel microparticle sizes, which ranged from 18 to 1445 µm, increased with higher enzyme concentrations. With increasing mTGA concentration, the texture profile analysis (TPA) also revealed increasing values for hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness parameters. The cross-linked gel microparticles had higher dominance on elastic behaviour than viscous behaviour from the rheological investigation, as evidenced by a higher G' compared to G". Additionally, larger TPA values were seen as the sugar concentration increased. These outcomes are anticipated because sugar will strengthen fish gelatine’s hydrogen bond. Based on all completed analyses, fish gelatine cross-linked with 0.7% mTGA to create gel microparticles has shown encouraging results, which can be used as a thickener in texture-modified food to aid those who have trouble swallowing.

A methodological approach to assess the ropy character of stirred acid dairy gels based on the measure of adhesiveness.

This work aims to evaluate the potential and limits of adhesiveness measurement using a texturometer to assess the ropiness of acid dairy gels for starter selection. Commercial yogurts of various formulations and textures were used to assess the ability of adhesiveness to detect ropiness and to compare different probes' performance. Chemically acidified gels using different concentrations of glucono-delta-lactone (GDL) were tested to determine the effect of pH on adhesiveness. In addition, acidified (GDL) milk containing 3 EPS-producing adjunct strains were produced to evaluate the detection of ropy strains using adhesiveness, compared with an inoculation loop stretching test. The adhesiveness of commercial yogurts was mainly impacted by its formulation. Visually ropier commercial yogurts with high protein and fat contents presented higher adhesiveness. Globally, adhesiveness analysis was not impacted by probe material, but larger probes resulted in higher adhesiveness values. The addition of adjuncts increased the adhesiveness of GDL gels compared with the controls. Results between inoculation loop stretching test and adhesiveness were similar, except for Lactobacillus. delbrueckii lactis LMA-1511 which exhibited high adhesiveness but no threading with the loop stretching test. When varying GDL concentration, adhesiveness increased with decreasing pH until pH 4.45, and remained stable until pH 4.18. In the pH zone from 4.18 to 4.45, differences in adhesiveness could indicate the presence of a ropy strain. This method is promising for industries as a quality control or screening method for starter cultures due to its simplicity and the availability of texturometers.

Study of Continuous Ohmic Heating on Quality Attributes of Paneer and Its Shelf Life

The study was aimed to compare the quality attributes of paneer prepared by milk heated using a two-stage continuous ohmic heating system was compared with convectional method. The comparison was based on compositional and textural analysis of conventionally prepared paneer. The changes occurred in sensory, acidity and microbial profile during storage at refrigeration temperature was studied . Desired temperature of milk (80°C) was achieved by applying voltage of 137.7 V in stage-1 and 72.2 V in stage-2, whereas steam was used as a heating medium in conventional method. The composition of paneer was not affected significantly and showed similar values for moisture, fat, protein, lactose and ash content at par. Moreover, the values of hardness, cohesiveness, springiness and adhesiveness were slightly lower compared to samples heated using conventional methods, indicating better textural profile of ohmically prepared paneer.

Encapsulation of debittered pomelo juice using novel Moringa oleifera exudate for enrichment of yoghurt: A techno-functional approach

Debittering of pomelo juice was conducted using 3.7 g of activated resin, resulting in a 36.8% reduction in bitterness without affecting the bioactive properties of juice. The debittered juice was then encapsulated with Moringa oleifera exudate at various ratios (1–5%), yielding a powder with a slightly rough surface. Total phenol content (TPC) increased by 46–56% compared to the debittered juice. Functional yoghurt containing encapsulates at concentrations of 1% and 2% demonstrated that the 2% concentration led to longer storage duration, resulting in increased acidity and syneresis compared to the control. TPC of the yoghurt (161.89–198.22 μg Gallic acid equivalent (GAE)/g) remained significantly higher (p < 0.05) than that of the control (47.15 μg GAE/g) and acacia gum-based yoghurt (141.89–171.37 μg GAE/g), decreasing with storage duration. Addition of encapsulates significantly altered the yoghurt's texture, resulting in lower firmness (0.57 to 0.64 N) compared to the control, while adhesiveness values remained comparable (6.33 to 6.25 g.s). The highest values of G' and G" were observed in samples containing 2% encapsulates with moringa compared to those with acacia gum. This study suggests potential avenues for further exploration in functional foods with enhanced health benefits.

Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.

One-bite-sized 3D printed finger foods, oriented to malnutrition, sarcopenia and frailty prevention in the older people.

In this study, innovative chocolate, citrus and mixture flavoured tofu-based nutritionally customised, dysphagia-oriented, comfortably consumed, appetising, one-bite-sized finger foods, oriented to malnutrition, sarcopenia and frailty prevention in older people were created by using 3D printing technology. Developed products were characterised by evaluating chemical composition and physical properties and performing sensory evaluation among geriatric clinic residents (≥60 years). The dietary composition of the developed foods was: 19-21 g (100 g)-1 protein, 6-8 g (100 g)-1 fibre, 8-9 g (100 g)-1 fat, 11 mg (100 g)-1 iron, 14 mg (100 g)-1 zinc, 70 μg (100 g)-1 selenium. Foods were also enriched with branched-chain amino acids, such as leucine, isoleucine and valine. All formulated foods were classified as level 6 by International Dysphagia Diet Standardisation Initiative classification. Chocolate-flavoured food was much harder (4914 g) with lower adhesiveness value (-33.6 g s), compared to the citrus- or mixture-flavoured foods. Older people evaluated all finger foods as very easy handled by hand, soft, easy to swallow, having a moderate flavour intensity and a weak afterfeel. Despite the fact that the chocolate food was evaluated as having the highest hardness and gumminess values by the instrumental method, this difference was not noticeable to the evaluators. However 7% of the participants said that 3D printed foods were sticky to dentures. The results suggest that it is possible to create nutrient-dense comfortably consumed 3D printed foods, oriented to malnutrition, sarcopenia and frailty prevention in older people. © 2024 Society of Chemical Industry.

Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy.

In this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.

Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson’s viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ2), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ0), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis.

Quality characteristic of instant rice produced using microwave‐assisted hot air drying

AbstractBackground and ObjectivesIt is of utmost importance for the instant rice processing sector to reassess its methodologies to enhance the overall quality of instantized rice products. This study aimed to analyze how the combination of microwave (MW) drying and convective heated air drying influences the quality of instantized rice. Novel approaches for drying precooked rice were explored, involving the utilization of an industrial MW operating at a frequency of 915 MHz with treatment conditions set at 4 kW power for 8 min. This was followed by two distinct convective oven drying strategies, each lasting 4 min. Specifically, stepwise convective hot air drying involved progressively decreasing temperatures, while constant temperature convective hot air drying maintained a consistent temperature. The convective hot air‐drying temperatures ranged from 160°C to 230°C, while the constant temperature options were either 160°C or 200°C. Both strategies encompassed three relative humidity levels (20%, 40%, and 60%). The impact of these techniques on the quality attributes of a newly developed long‐grain (LG) hybrid rice variety, RT 7521 FP, was assessed.FindingsThe drying approach and percentage RH significantly impacted the percentage points of moisture removed, with both their p values smaller than .01. For water activity, the main effect of the drying approach was significant because the p values of its hypothesis test were smaller than .05. The results showed that increasing the percentage of RH increases the mean water activity under the constant medium, constant high, and stepwise medium approaches. MW drying followed by a Constant high approach under 40% RH had a higher rehydration ratio value of instantized rice than all other drying treatments. The second highest rehydration ratio was observed in MW drying, followed by stepwise high treatments. None of the effects of the factors of RH and drying approach were significant for the rehydration ratio because their p values were all larger than .05. For bulk density, the main effects of RH and the drying approach were not significant since their p values were larger than .05. The drying temperature had significant impacts on textural parameters such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience, except springiness. RH impacted both adhesiveness and resilience. All parameters measured, including percentage RH and drying approach, did not significantly impact the rehydration ratio, color, and bulk density of treated instant rice samples (p &gt; .05).ConclusionsPrediction profiler for multiattribute optimization using a desirability function approach from John's Macintosh Project Pro 17 statistical software was used to identify the best setting of RH and the drying approach that maximizes the percentage of moisture content removed, minimizes water activity, and reaches an adhesiveness and resilience values close to −4.615 and 0.6722, respectively. The best setting for RH was identified as 20%, and the best drying approach was stepwise high. Under these settings, the predicted mean percentage of moisture removed, water activity, adhesiveness, and resilience of the models were 44.43%, 0.478, −9.02, and 0.5, respectively. Therefore, these settings are recommended to achieve rice samples with attractive moisture content removed, water activity, adhesiveness, and resilience.Significance of StudyThe study has provided crucial information on the instantizing potential of a new variety of hybrid rice and the feasibility of combining a 915 MHz industrial MW and convective hot air to dry and obtain instant rice with improved quality attributes, including high rehydration ratios for shorter cooking times, lighter weight, and longer shelf life. The information generated from this study may be useful to guide decisions on drying conditions for industrial processing of instantized rice with premium quality.

Emollients with natural emulsifier Olivem 1000 as topical formulations for urea or sodium hyaluronate

Xerosis is one of the common dermatological problems. Preparations recommended for daily care of the dry skin are emollients. Emollient preparations demonstrate a moisturizing effect, they soften and smoothen the skin, keep water in the epidermis, supplement lipids of skin upper layers and protect from external harmful agents. The purpose of this study was to develop and characterize emollients containing natural emulsifier Olivem 1000 as topical delivery systems for urea or sodium hialuronate. Physicochemical and mechanical properties of designed formulations were evaluated. Moreover, ex vivo adhesion study on the hairless mice skin as a model of adhesive layer was carried out and in vivo preliminary assessment of transepidermal water loss (TEWL) was performed. Prepared emollient formulations were characterized by smooth consistency, they were easily spreadable on the skin surface and showed no phase separation. Formulations containing xanthan gum as a thickening agent were characterized by higher viscosity, hardness, cohesiveness and adhesiveness values. Prepared emollients showed thixotropic properties and they were classified as non-Newtonian shear thinning systems. All prepared emollients demonstrated bioadhesive properties. The analysis of TEWL showed that the greatest decrease in the TEWL value was noted in the case of emollient containing sodium hyaluronate which was applied to the person with the skin described as “the skin in a very poor condition”. The results of the conducted research indicate that developed emollients containing natural emulsifier Olivem 1000 seem to be a promising form of care preparations for topical use in case of chronic dryness of the skin.

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

AbstractBackground and ObjectivesThe production of high‐quality gluten‐free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten‐free sorghum bread quality. Lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus) and yeast (Saccharomyces cerevisiae) were used as starter cultures.FindingsThe bread crust color and titratable acidity were comparable; although, the crumb color of sourdough bread made with L. acidophilus was measured darker. In both starter cultures, sourdough bread had a softer texture than the control, with significant (p &lt; .05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough bread showed similar Fourier Transformed Infraredtransformed infrared (FTIR) spectra with the control bread, with four major peaks in the functional group region (4000–1200 cm−1) and a unique peak in the fingerprint region (1200–600 cm−1).ConclusionBreads made with L. acidophilus (at 20% and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).Significance and NoveltyThe results suggested that selected lactic acid bacteria‐based sorghum sourdough might be a promising ingredient for the development of gluten‐free bread with improved quality and nutritional value.

The Effect of Glucose Syrup on Rheological Properties of Sago Starch

The effect of glucose syrup on the rheological properties of sago starch was examined. The glucose syrup (30 - 75 g) was mixed with sago starch 100 g and baked at 60 °C for 16 h. The sago starch formulas 1 - 10 were analyzed rheological properties using a strain sweep test for evaluated Linear Viscoelastic Range (LVR) used for studied temperature test and frequency test. The result showed that the G’ values of the sago starch formulas 1 - 10 decreased respectively which indicated an increase in the amount of glucose syrup resulting in the storage modulus within the starch structure decreasing causing agglomeration. In addition, in the temperature range of 70 - 95 °C, the sago starch formula 1 - 10 began to gelatinize and then stabilize. It indicated that the sago starch slurry was more similar to the solid. When the temperature was lowered from 95 to 30 °C, the G’ and G” values of the sago starch formulas 1 - 10 gradually increased and then decreased because the starch solution during heating is agglomerated into large particles. The flexibility of solids within the powdery structure is very high and very viscous, so that during the initial decrease in temperature, the G’ and G” values increase. After a while, when the temperature inside the structure begins to decrease, which causes the value of G’ and G” to decrease. In the analysis of texture characteristics of the sago starch formulas 1 - 10, it was found that Hardness, Gumminess and Chewiness decreased significantly as the ratio of glucose syrup was increased in the formulations of the sago starch. The lower hardness value of the sago starch formulation with more added content of glucose syrup. Adhesiveness, cohesiveness and springiness values were not different between all the sago starch formulations. HIGHLIGHTS Rheological properties of the sago starch formulas showed that more glucose syrup mixed with sago starch, increased viscoelastic behavior because when increasing the frequency, there will be a value G' &gt; G'' The different textures of the sago starch formulations indicated the basic action of glucose syrup on the microstructure of the sago starch The differences in rheological properties and texture of the sago starch formulas are the reasons for choosing different filling ratios of sago starch and glucose syrup for cooking GRAPHICAL ABSTRACT

The Effect of Okra Seed (Abelmoschus esculentus) Powder Supplementation on Nutritional, Textural, Microstructural, and Sensory Properties of Gluten‐Free Muffins

Celiac disease is an autoimmune‐mediated systemic disorder that develops in those who are genetically predisposed, the management of which is limited to a lifelong gluten‐free diet. Gluten‐free foods contain fewer proteins, dietary fiber, and minerals than their gluten counterparts. Among the appropriate ingredients, okra seed is known for its high protein, fat, and dietary fiber content, its well‐balanced amino acid composition, and its rich unsaturated fatty acid profile. In the present study, muffins were prepared with part of the rice flour substituted by okra seed powder (OSP) (15, 30, and 45%) and the nutritional, textural, microstructural, and sensory properties of the gluten‐free muffins were evaluated. The most preferred formulation was determined using the integrated SWARA‐TOPSIS multicriteria decision‐making method, revealing the 30% OSP‐added muffin to be the optimum alternative, with 2.43% ash, 28.01% fat, 10.0% protein, 7.39% total dietary fiber, and 49.75 mg GAE/100 g total phenolic content. In a mineral matter analysis, the Mg, P, K, Ca, Mn, Fe, and Zn contents of the 30% OSP‐added sample were found to be 4.3, 1.2, 2.3, 2.7, 1.4, 4.9, and 2.0 times higher than the control sample, respectively. The OSP‐added gluten‐free muffin samples were also found to be an important source of essential and nonessential amino acids and a good source of linoleic and oleic acids. All of the muffin samples received acceptable sensory scores (&gt;4/7). A texture profile analysis revealed that the hardness, adhesiveness, gumminess, and chewiness values of the muffins increased with the supplementation of OSP, while scanning electron microscope imaging revealed a homogeneous pore structure in the control samples that decreased as the OSP substitution rate increased. The results of the study revealed OSP to be an appropriate natural source of protein and dietary fiber in gluten‐free muffin production.

Walnut kernel waste valorization for gluten free burfi development and effect of storage period on its various quality attributes

Walnuts are known as a high-quality food that benefit human health as they contain all essential omega-3 fatty acids, including linolenic acid and alpha-linolenic acid. The current study was aimed to develop an indigenous walnut product called "burfi" by utilizing waste generated by walnut milk extraction and with addition of jaggery instead of sugar. A significant (p < 0.05) change in the proximate composition, physicochemical, textural, sensory and microbial load of walnut burfi during storage was recorded during refrigerated storage. At a refrigerated storage (4 °C), the moisture content decreased from 16.43% to 14.02%, fat content varied from 34.61% to 34.76%, protein content increased from 8.57% to 8.74%, and ash content varied from 1.62% to 1.71%. Textural characteristics like cohesiveness and springiness values decreased while hardness, gumminess, chewiness and adhesiveness values increased. There was a substantial decline in the sensory scores for colour, appearance, aroma, taste, texture and overall acceptability. The shelf life of walnut burfi was recorded as 30 days at refrigerated condition, after which it was deemed unacceptable.