Properties Of Spreads Research Articles

Physico-chemical changes in developed probiotic chicken meat spread fermented with Lactobacillus acidophilus and malted millet flour

This study was envisaged to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (Lactic acid bacteria-LAB) and malted sorghum flour as a substrate and evaluation of its quality. Chicken meat spread was prepared by incorporating malted sorghum flour at 0, 2, 4 and 6 % (w/w) levels as a substrate in the product's formulation, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of the product. The product prepared with different formulations i.e. C (meat spread only), C1 (meat spread with 0 % malted sorghum flour + LAB), T1 (meat spread with 2 % malted sorghum flour + LAB), T2 (meat spread with 4 % malted sorghum flour + LAB) and T3 (meat spread with 6 % malted sorghum flour + LAB) were assessed for fresh product study and the storage stability at refrigeration temperature for 16 days when the physico-chemical parameters were analyzed. The fresh product study revealed significantly (p ≤ 0.05) higher moisture content in the T3 group. However, lower protein, ether extract, and ash content in T2 and T3 samples compared with the control, whereas a higher emulsion stability and cooking yield in the T2 group were observed when compared with the control. Free fatty acid, thiobarbituric acid, and titratable acidity values significantly (p ≤ 0.05) increased for the fermented samples in comparison to the control, and the same trend continued during the entire storage period. This study showcases the potential of using malted sorghum flour and Lactobacillus acidophilus to enhance the functional properties of chicken meat spreads, making them more nutritious and appealing to health-conscious consumers. Future research should focus on optimizing ingredient proportions and exploring alternative substrates to further improve these functional meat products.

Effect of fat on physicochemical, rheological, textural and sensory properties of Ricotta cheese spreads

SummaryThe effect of different fat contents of milk and cheese whey mixture (20:80) on physicochemical, rheological and sensory properties of Ricotta cheese spread (RCS) was evaluated. Four types of product such as no‐fat milk (NFM)‐RCS, low‐fat milk (LFM)‐RCS, medium‐fat milk (MFM)‐RCS and full‐fat milk (FFM)‐RCS were prepared from Ricotta cheese curd added with salt (1.5%) and guar gum (0.4%). The NFM‐RCS had higher (P < 0.05) protein, ash, acidity, dynamic modulus (G' and G"), critical stress, firmness, work of shear, stickiness, work of adhesion values and lower fat, and pH, L*, a*, b* values when compared with LFM‐, MFM‐ and FFM‐RCS. Except spreadability, highest sensory scores for all other attributes were found in MFM‐RCS when compared with other experimental samples. This study indicated that increase in fat content or decrease in protein content of RCS samples produced lower viscoelastic modulus values, firmness, stickiness, adhesiveness and higher spreadability, yield, solids recovery and highly acceptable sensory characteristics.

Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices

Transitioning to a plant-based diet presents a number of complex ethical, environmental, and health-related considerations. This trend is not only reshaping consumer diets, but also steering the food industry towards the development of new plant-based products. The primary aim of this study was to examine and identify the sensory similarities and differences in soybean spreads consisting of vegetable purées—specifically, beetroot, pumpkin, broccoli, and carrot—with the addition of spices such as marjoram and cumin. The sensory assessment was conducted using the Quantitative Descriptive Analysis (QDA). Twenty-three descriptors were selected and defined following the profiling procedure. The sensory properties of soy-based spreads have been significantly altered by the addition of vegetable purées and spices. Adding vegetable purées reduced the intensity of soybean odour and flavour, lowered fatty notes, and resulted in a less dense texture, while enhancing vegetable odour and flavour. This also improved the moisture content and overall sensory quality of the spreads. Although spices did not notably enhance these sensory attributes, soy-based vegetable spreads remain an attractive option for unique vegetarian finger foods and lunch dishes, catering to diverse consumer preferences. The addition of vegetable purées and spices to spreads creates opportunities for innovative and flavourful plant-based options.

A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products

AbstractScraped surface heat exchangers (SSHE) are very important in many industries including chemical, cosmetic, pharmaceutical, and food. Some of the applications of SSHE in the food industry are to control the crystallization process in fats and frozen desserts, among other applications. This can be achieved because of the scraping action of the fixed blades that continuously rotate within the cooling surface removing the crystallized product from the surface, improving heat transfer, preventing crystal build‐up on the wall, and accelerating the crystallization process. There are many process parameters that can be controlled in the SSHE to control and tailor the fat crystallization process, and many fat‐based products can benefit from this machine, such as shortenings, spreads, and chocolates. Moreover, SSHE have recently been coupled to other processing devices such as high intensity ultrasound (HIU), high pressure homogenizers, and others to improve the crystallization process even further. This review focuses on the importance of SSHE in fat and fat‐based products and discusses the importance of the parameters of the SSHE in the crystallization process, as well as how they affect the physical properties of different fat sources and spreads.

Role of apple pomace in the formulation of a novel healthy mayonnaise

Currently, there is a growing interest in valorizing agro-food byproducts having interesting bioactives with functional and health properties. This paper deals with the use of apple pomace (AP), the most abundant by-product of apple juice industry, to formulate a novel value-added mayonnaise (AP mayo). The effect of AP on the chemical and rheological characteristics, microbiological quality, and sensory attributes of the new product was studied during a 30-day storage at refrigerated temperature. A comparison with two commercial mayo samples was also carried out. The results highlighted that the AP mayo showed a total phenol content of 2.12 mg gallic acid equivalents (GAE)/g, and improved antioxidant properties (DPPH radical-scavenging activities 2.47 mg TE/g; 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt, ABTS 3.18 mg TE/g; ferric reducing antioxidant power, FRAP 2.78 mg TE/g). After 30 days, it was more stable than the other two mayo. Moreover, AP mayo showed even higher overall acceptability scores by the assessors than the commercial samples. The results confirm that the addition of AP represents a valid approach to increase the health properties of spreads and sauces, satisfying the demand of health-conscious consumers, even those who prefer plant-based foods. The proposed healthy mayonnaise confirm the AP is a multifunctional ingredient with interesting potential applications in the formulation of new spreads/sauces with antioxidant properties.

Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads

Dietary fiber may contribute to increasing the nutritional value of "unhealthy food"-for instance, spreads with high fat and sugar content. The high amount of fiber and the presence of phenolic compounds, organic fruit acids, and aroma compounds make currant pomace a promising ingredient to be used in a wide range of foods. However, the particle size of this by-product is a key factor influencing texture, rheology, physical stability, and sensory properties of the final commodities. Wet planetary ball milling of seedless currant pomace suspended in oil resulted in particles <30 µm, which is required for a creamy texture. Spread stiffness and viscosity were adapted by lowering the solid fat content in a way that the fruity spreads with 16 g/100 g pomace resembled a sweet commercial nut spread. The pomace showed stabilizing effects, as oil separation was reduced and a viscosity increase during storage was prevented. Principal component analysis after sensory flash profiling of five formulations highlighted differences in fruitiness, sweetness, greasiness, and viscosity. Hence, depending on the pomace level and fat composition in the formulation, the properties of sweet spreads can be specifically designed to fulfill the respective requirements. Additionally, sweet and savory wafer fillings provide great potential to be enriched with fruit pomace.

Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads

In this study, the potential of hazelnut skin powder (HSP) as a cocoa powder (CP) substitute in the production of cocoa hazelnut spreads was evaluated. CP was replaced with HSP at the ratio of 15%, 30%, and 45% by weight in novel formulations. Free fatty acid (FFA), peroxide value (PV), fatty acid composition, instrumental color and textural properties, sensory attributes, total phenolic content (TPC), antioxidant capacity (AC), and microbial load of the final products were investigated after 30, 60, 90, 180, and 270 days of storage. FFA and PV of cocoa hazelnut spreads significantly increased during storage (p < .05). Palmitic, oleic, and linoleic acid were determined as predominant fatty acids in the new cocoa hazelnut spreads. The cocoa hazelnut spreads with HSP were generally preferred by panelists, and the highest overall acceptability was observed in the cocoa hazelnut spread with 15% HSP. In addition, the substitution of CP with HSP significantly increased TPC, while it did not affect AC. Practical applications Substitution of the cocoa powder with hazelnut skin powder enhanced the textural and sensory properties of the cocoa hazelnut spreads. In addition, a healthier product containing more phenolics can be produced by partially replacing cocoa powder with hazelnut skin powder. The use of hazelnut skin powder as cocoa powder substitute could provide cost reduction in the production of cocoa hazelnut spread and contribute to zero waste in the industry.

Sovereign credit and exchange rate risks: Evidence from Asia-Pacific local currency bonds

We study the dynamic properties of sovereign bonds in emerging markets and their associated risk premiums. We focus on the properties of credit spreads, exchange rates, and their interaction. Relying on the term structure of local currency bonds issued by Asia-Pacific sovereigns, we find that local variables are significant in the dynamics of currency and credit risk, and the components of bond risk premiums reflecting these risks. Local currency bonds dramatically improve the investment frontier.

Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design

Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.

Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels

The food industry confronts an enormous challenge to develop stable margarine-type water-in-vegetable oil (W/O) emulsion-based table spreads with reduced concentration of saturated fat and without trans fats. In the present work, we developed a gelled W/O emulsion (Gelled-W/O-E) containing 20% of water using a mixture of a conventional W/O emulsion (W/O-E) stabilized with glycerol monostearate (GMS), and an ethyl cellulose (EC) oleogel. The mechanical, microstructure and stability of the resulting gelled emulsion (Gelled-W/O-E) was compared with control systems consisting of conventional W/O emulsions (W/O-E) and EC-GMS oleogels (EC-GMS-O; no water added) formulated using the same GMS (0.5% and 1.0%) and EC (7%) concentration as in the Gelled-W/O-E. The Gelled-W/O-E showed higher elasticity and emulsion stability in comparison with the control systems. This in spite the EC and GMS concentrations used were below the minimal concentration required to develop a gel, and the tentatively lower solid content in the Gelled-W/O-E than in the EC-GMS-O because the presence of water. We observed that by increasing the GMS concentration in the Gelled-W/O-E, the water droplet size decreased as gel elasticity and W/O emulsion stability significantly increased. We associated this behavior to a synergistic GMS-EC interaction that kept the GMS at the water–oil droplet interface. These results showed the role of water droplets as active fillers in determining the rheological properties of the Gelled-W/O-E, and that the GMS efficiency as emulsifier increased in the presence of EC in the oil phase. After comparing the microstructural properties of commercial margarine spreads with those of the Gelled-W/O-E, we concluded that the structured W/O emulsion is a novel way to achieve similar functionality to margarine spreads, without the use of saturated and trans-fats.

Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria

The objective of this study was to optimise the composition of emulsion spreads based on inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin crystal seeds and lactic acid bacteria were added, and the rheological and textural properties of the resulting emulsion spreads were analysed. The optimal concentration of inulin and of milk fat was 20%, and only the emulsion spreads obtained using WPC contained live Lactobacillus acidophilus La-5, Streptococcus thermophilus and Bifidobacterium animalis BB-12 at a level above 107 cfu g−1, which is sufficient to achieve therapeutic effects. The rheological and textural analysis showed that the emulsion spreads were similar to commercial margarines.

Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production

Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3-butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone). The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione).

The optimization of technological factors during production of hummus spread

The traditional hummus spread is obtained of cooked and grinded chickpeas, blended with susame paste (tahini), olive oil, lemon juice and spices. Hummus spread is a rich source of dietary fibers, polyunsaturated fatty acids, vitamins A, E and C, folate, minerals Mg, K and Fe. During production of such kind of spreadable food product, many factors can have influence on product behavior trough the all phases of production and to the final product quality. In this work, the influence of different technological factors on rheological, textural and sensory properties of hummus spreads made by certain recipes were examined, in the aim to achieve the maximum quality of final product. The way of preparation of raw materials, the composition of the spreads and the amount of water phase have been varied in the aim to define optimal rheological and textural parameters, to increase the production efficiency and in order to obtain desired sensory properties of final spread product.

Sovereign Credit and Exchange Rate Risks: Evidence from Asia-Pacific Local Currency Bonds

We study the dynamic properties of sovereign bonds in emerging markets and their associated risk premiums. We focus on the properties of credit spreads, exchange rates, and their interaction. Relying on the term structure of local currency bonds issued by Asia-Pacific sovereigns, we find that local variables are significant in the dynamics of currency and credit risk, and the components of bond risk premiums reflecting these risks. Local currency bonds dramatically improve the investment frontier.

Nutritional and Sensory Properties of Spreads from Two Mushroom Varieties

Nutritional and Sensory Properties of Spreads from Two Mushroom Varieties

Increasing risk: Dynamic mean-preserving spreads

We extend the celebrated Rothschild and Stiglitz (1970) definition of Mean-Preserving Spreads to a dynamic framework. We adapt the original integral conditions to transition probability densities, and give sufficient conditions for their satisfaction. We then focus on a class of nonlinear scalar diffusion processes, the super-diffusive ballistic process, and prove that it satisfies the integral conditions. We further prove that this class is unique among Brownian bridges. This class of processes can be generated by a random superposition of linear Markov processes with constant drifts. This exceptionally simple representation enables us to systematically revisit, by means of the properties of dynamic mean-preserving spreads, workhorse economic models originally based on White Gaussian Noise. A selection of four examples is presented and explicitly solved.

The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour

Hull-less pumpkin seed flour is a by-product of cold oil extraction from pumpkin seed. Utilization of this by-product in the production of a new kind of spreadable food product was observed in this work from the aspect of textural, color, and sensory characteristics of spreads. The spreads also contained two types of cellulose-based continuous phases, beside the pumpkin seed flour. Obtained results pointed that all analyzed properties of spreads had mostly been influenced by amount of continuous phase. Increase in this factor had reduced hardness of spreads and provided their low stickiness, had increased lightness of spread color, and provided desired sensory properties. Spreads with MCG continuous phase were more acceptable than spreads with WFG continuous phase based on sensory analysis. Optimal characteristics of spread were achieved with 20% of pumpkin seed flour, 80% of MCG continuous phase, and its gel concentration of 7%. Practical applications Modern concept of sustainable development and environmental protection mean maximum utilization of resources, practically without waste. It includes utilization of by-products of industry and the possibility of their application in other kinds of production. Our previous research had opened up a good possibility for the production of this new kind of spread based on pumpkin seed flour from a rheological aspect. The results of this work confirmed that claim by observing the texture, color, and sensory properties of the spreads. Production of nutritionally valuable functional food spread based on an unusual specific low-cost raw material and with desired texture and sensory properties supports the idea of food waste recovery and of the reuse of by-product from vegetable oil industry.

Spreadability, Acceptability and Compositional Properties of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp

Spreadability, Acceptability and Compositional Properties of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread.

Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 109cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28days of storage. It was observed that the storage modulus (G') was higher than the loss modulus (G″) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding okara in soymilk had the highest values of G' and complex viscosity (1120Pa and 11.5Pas, respectively at an angular frequency of 100s-1). G', G″ and viscosity of cheese spread did not change significantly up to 14days, with values of 650, 225Pa and 7.43Pas, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the cheese spread samples.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles