Batter Viscosity Research Articles

Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake

Buckwheat hull (BWH) is a source of insoluble dietary fiber (IDF), which can be added to starch-based foods to increase their nutritional characteristics. The influence mechanism of different amounts (10, 20, 30 g/hg) of BWH at cell-scale (CBH, 10–50 μm) and tissue-scale (TBH,100–500 μm) on the physiochemical and textural properties of steamed rice cake was analyzed. With the decrease of BWH particle size and the increase of addition amount, the water retention capacity of rice flour-BWH mixture significantly (P < 0.05) increased. Compared with TBH, the addition of CBH significantly (P < 0.05) increased the viscosity of rice cake batter. The 20 g/hg and 30 g/hg addition of TBH significantly (P < 0.05) decreased the specific volume of rice cake, while that of CBH reversed the negative effects on the specific volume. Texture properties showed that the hardness of cake added with CBH was significantly (P < 0.05) lower than TBH. CBH with higher water affinity and stronger physical support enhanced the interactions of water-starch-IDF and the starch gel network of cake, thus leading to an open and fluffy cake structure. Therefore, milling the IDF to cell-scale might be a promising alternative for developing dietary fiber-enriched starch-based products.

Effect of Sourdough-Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter.

Fagao is one of China's traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during sourdough-yeast co-fermentation were investigated. The results showed that compared with yeast fermentation, the gas production and viscosity of the batter increased with co-fermentation. The co-fermented batter showed a higher hydrolysis of starch and less amylose content. The integrity of starch granules in the co-fermented batter was damaged more seriously, and the crystallinity and short-range ordered structure were less than in the yeast-fermented batter, even though the crystal structure type of starch did not obviously change. The peak viscosity, minimum viscosity, final viscosity, decay value, and recovery value of the corn batter were reduced by co-fermentation, which improved the thermal stability of the batter and slowed down the aging. Co-fermentation also resulted in a more pronounced reduction in protein subunit content than yeast fermentation. The changes in the physicochemical properties of the corn Fagao batter help explain the improvement in quality of corn Fagao made from the co-fermentation method and may provide theoretical references for co-fermentation with sourdough and yeast to other gluten-free foods.

Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior

The investigation focused on the batter properties, baking performance, and retrogradation behavior of gluten-free sponge cakes after partial (15%, 30%, and 45%) substitution of glutinous rice flour with exogenous protein, including whey protein isolates (WPI), egg white protein (EWP), and soy protein isolate (SPI). The viscoelastic properties and apparent viscosity of batter positively correlated with substitution levels, with SPI superior to WPI and EWP. WPI could produce batter with smaller and more evenly distributed cells, contributing to an enhanced specific volume of the cake due to its stabilizing effect of gas cells to form viscoelastic films. The gelatinization of starch granules proved to be constrained by the incorporation of WPI and SPI, as evidenced by elevated gelatinization temperature and reduced enthalpy change values. The restriction could be attributed to the strengthened hydrogen bonding between the starch and protein, which subsequently alleviated the retrogradation and water redistribution of cake during storage. An unpleasant eggy or beany flavor of cake was generated at 45% substitutions of EWP and SPI. In comparison, 30% WPI contributed to an appealing aroma and mouthfeel, making it a nutritional supplement to enhance its protein content while maintaining its fine sensory attributes of gluten-free sponge cake.

The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake

SummaryThe aim of this study was to create gluten‐free chiffon cakes by replacing wheat flour with rice flour (100%, 90% and 70% w/w) and adding yam (0%–30%). The effect of yam's water‐soluble fibre on cake batter properties was studied, including batter density, specific volume, colour, texture, moisture content, water activity and volatile compounds. Results revealed that yam addition decreased crumb lightness value, crust brown index and batter density. Batter viscosity and cake specific volume increased with yam levels, with the optimal amount being 10%. Specific volume decreased at a yam addition of 30%. Twenty‐four compounds were identified in gluten‐free chiffon cake with 10% yam addition (10Y). 1‐Octen‐3‐ol was the primary contributor, accounting for 89.9% odour activity value (OAV) of the aroma with a fruity, buttery, and mushroom odour, attributed to its low threshold. In addition, aldehyde compounds including hexanal, 3‐methylbutanal, 2‐methylbutanal, pentanal, 2‐methylpropanal, nonanal, octanal and heptanal, accounting for 9% of OAV, had high perception thresholds.

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of microorganism on media plate similar to the PS and CP. The effect of utilization of PPP on quality characteristics of muffins were compared with the muffins with chemical preservatives (0.1% PS and 0.5% CP). The viscosity and specific gravity of batter significantly increased from 7.98 to 11.87 Pa s and 1.089–1.398 respectively on addition of 8% PPP. The optical microscopic structure of PPP added batter revealed the decrease in the number of air cells from 24 to 12 with radius range of 6.42–72.72 μm and area range of 511.03–15,383.17 µm2. The functional properties of flour with PPP had higher water absorption capacity, foaming stability, emulsification activity and emulsion stability than others. The addition of PPP significantly increase the weight (32.83 g), and decrease the height (31.3 mm), volume (61.43 cm3), specific volume (1.67 cm3/g) and baking loss (10.19%). The 418.36% increase in fibre content, 14.46% and 18.46% decrease in carbohydrates and energy value was observed in muffin with 8% PPP as compared to control respectively. The total phenols was increased from 0.92 to 12.5 mg GAE/100 g, total tannin from 0.2 to 8.27 mg GAE/100 g, In-vitro antioxidant activity by DPPH from 6.97 to 29.34% and In-vitro antioxidant activity by FRAP from 0.497 to 2.934 mg AAE/100 g in muffins added with 8% PPP. The muffin with PPP was softer than control and muffin with 0.1% PS. The addition of PPP resulted to improve in muffin texture but taste slightly bitter. During the storage of muffins at room temperature (27–30 °C), the moisture content of muffin with PPP was reduced from 17.04 to 13.23% which was higher than the rest of the treatments. Similarly, the hardness of sample with PPP was higher than the sample with 0.5% CP, but lowers than control and sample with 0.1% PS throughout the storage period. The results suggest that pomegranate peel powder can be successfully used as a natural preservative in place of chemical preservatives in muffins, to extend the shelf life. This study provides the opportunity to use PPP as functional ingredient and natural preservative in different bakery products.

Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations

AbstractBackground and ObjectivesPulse flours are gaining popularity in baked goods, but their use is limited due to strong flavors. This study analyzed the addition of pea flour to pancakes, with and without sodium metabisulfite (SMB), to assess their impact on pancake quality and reduce off‐flavors.FindingsBecause pancake formulations were standardized based on batter viscosity, only at 20% pea flour incorporation did changes to pancake physical quality occur. Adding pea flour to pancakes impacted sensory aspects such as cooked pea flavor, nutty flavor, and pea odor. In combination with SMB, pea flour can be added up to 5% without imparting significant cooked pea flavor to pancakes. SMB also reduced pea odor in pancakes with 1%–5% pea flour.ConclusionsPea flour can be added to pancakes without significantly affecting physical quality, as long as the batter viscosity is optimized. SMB can have a positive effect on limiting off‐flavors in pancakes containing pea flour. This research provides valuable insights into the effects of substituting pea flour in soft wheat batter‐based bake systems.Significance and NoveltyPancakes with up to 20% pea flour had similar physical characteristics to wheat pancakes. Pea flavors were detectible at 5% inclusion, and SMB reduced off‐flavor perception at low pea flour inclusion rates.

Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour

AbstractThe effect of blend proportion on the functional properties of wheat–taro–lentil composite flour and the physicochemical and sensory quality of scones was studied. The water absorption capacity (WAC), oil absorption capacity (OAC) and bulk density (BD) significantly (p &lt; .05) increased whereas the swelling index (SWI) decreased with increase in the proportion of lentil flour. Batter viscosity significantly (p &lt; .05) decreased from 1972 to 1968 cP with increase in the proportion of lentil flour. The crude protein content increased from 5.81% to 9.83% and the ash content decreased from 4.61% to 2.29% with increase in the lentil proportion. Specific volume, volume and height decreased with increase in the proportion of lentil. The baking loss increased from 5.36% to 13.56% with increase in taro flour proportion. The L*, a* and b* colour values and sensory attributes were also significantly affected by the blend proportions. Based on the results, lentils can be incorporated up to 30% and taro up to 10% for a protein‐enhanced and acceptable product.

Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams

Reduced sugar and fat products are increasingly in demand due to the link between excessive consumption of these substances and chronic noncommunicable diseases. Therefore, this study aimed to produce a low-calorie cake by replacing sugar and fat with whey protein isolate/sodium alginate/licorice extract ternary foam at three substitution levels of 0 %, 25 %, and 50 %. As the amount of foam used as a replacement increased, there were marked decreases in batter viscosity (5.29–2.64 Pa s) and density (1.13–0.88 g cm−3), as well as in the cake's fat (8.91–4.73 g/100 g), carbohydrate (67.92–47.09 g/100 g), specific volume (3.13–1.76 mL g−1), calories (371.37–252.57 kcal/100 g), and porosity (10.25–5.05 %). On the other hand, moisture and water activity increased significantly (p < 0.05) with the increase of foam replacement. In terms of crust color, a* decreased while L* and b* increased remarkably. The cake samples with 0 % and 50 % substitution levels had the lowest and highest values for hardness (0.76 vs. 2.38 N), cohesiveness, and chewiness, respectively. The sensory evaluation results showed that the sample with a 25 % substitution level was more similar to the control sample. This suggests that foam can be used as a substitute for sugar and fat to produce a healthier product.

High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes

Oleogels have been pointed out as a potential alternative for saturated and trans-fat replacement, but their successful application in food remains a challenge. This research aimed to explore the production of oleogels formed by an indirect approach and their further application to pound cakes. Oleogels were obtained from a scaffold of percolating 3D network of biopolymer, primarily adsorbed at the interface of an oil-in-water high internal phase emulsion (HIPE) (φ = 0.80). Precursor HIPEs were stabilized by sodium caseinate (SC) - quercetin (Q) covalent complexes formed via an alkaline process or only SC. Better HIPEs for oleogel production were stabilized by SC-Q complexes instead of the native protein. SC-Q complexes acted as functional emulsifiers providing great protection against oil release after shearing and less formation of hydroperoxides and malonaldehyde in oleogels. In addition, oleogels obtained after drying (water removal) at the highest studied temperature (120 °C) did not show surface oil release. Finally, the performance of these oleogels was assessed in pound cakes in comparison to palm fat (PF) and sunflower oil (SO) as controls. Apparent viscosity and aeration of oleogel-based cake batters were lower than PF. However, after baking, the specific volume of cakes with oleogels was higher than the PF formulation. Nevertheless, the quality parameters of the cakes produced with oleogels (SC or SCQ) were similar to those prepared with SO. These outcomes incite further research guiding the practical application of oleogels, building knowledge to define components and processes to design saturated and trans-fat-free products.

Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads

A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulations; for further nutritional improvement of GFB, the inclusion of 5 or 10 % roasted-sprouted lentil flour (SLF) was also investigated. FSS and SLF addition increased hardness, consistency, storage and loss moduli, and viscosity of the composite batters. The specific volumes of fortified breads were reduced, compared to control bread containing methylcellulose; however, they were greatly improved compared to bread made without any added hydrocolloid. Fresh breads containing solely FSS (3, 4.5 %) and that made with 3 % FSS-5 % SLF exhibited crumb textural characteristics similar to the control; the 3 % FSS-5 % SLF fortified sample showed similar textural changes upon storage (48 h, 25 °C) and slightly lower amylopectin retrogradation, compared to control bread. Further to increasing the contents of protein and total dietary fiber, FSS incorporation into GFB decreased the glucose release upon in vitro starch digestion, whereas inclusion of both FSS and SLF weakened this effect. Moreover, the “nutty” and “roasted legume” flavor-aroma notes, introduced by FSS and SLF, reduced the typical flat “rice” flavor-aroma of GFB, thus contributing to the higher overall consumer acceptability scores received for breads containing solely FSS as well as those fortified with 3 %FSS-5 % SLF. Overall, both FSS and SLF appear to be promising functional ingredients for production of “clean-label” GFB, having higher contents of macronutrients, improved sensorial characteristics, and acceptable textural attributes.

Superheated steam treatment of soft wheat on the physicochemical properties and structure of wheat starch

AbstractSoft wheat grains were treated with superheated steam (SS) at 165 and 190°C, respectively for 1–5 min to understand the changes in the structures and properties of wheat starch following SS treatment. The damaged starch contents, amylose ratio, gelatinization properties, surface morphology, viscosity, and crystalline structure of the starch in wheat flour were determined. Damaged starch content, amylose ratio, and starch viscosity significantly increased after SS treatment. The onset temperature (To) and peak temperature (Tp) of wheat starch increased with the extending of treatment time, while an opposite variation trend was observed for (Tc − To). Additionally, the gelatinization enthalpy (ΔH) decreased after 3–5 min of SS treatment. Starch aggregation was observed in scanning electron microscopy (SEM) graphs. Compared to traditional heat treatment methods, SS treatment of wheat grains may be preferable for modifying the starch properties of soft wheat since much time and energy could be saved.Practical ApplicationThe physicochemical properties and structure of soft wheat starch significantly affect the quality of cakes made with soft wheat flour. After SS treatment of wheat kernels, the amylose ratio and damaged starch content in wheat starch significantly increased. Moreover, gelatinization properties and starch viscosity of wheat starch were also significantly affected. The changes in physicochemical properties were mainly due to the changes in the structure of starch granules and starch molecules. The above results in the physicochemical properties and structure of starch led to the increase in the viscosity and gas retention capacity of cake batter, which might be the reason why the specific volumes and texture of cakes could be improved after SS treatment of wheat. This research verified SS treatment may be preferable for improving cake quality compared to traditional heat treatment methods, which promotes the application of SS in wheat process engineering.

Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters

This study investigated the effects of the combined application of transglutaminase (TG) and κ-carrageenan (KC) on the rheological behaviours, gel properties, and microstructures of meat batters before and after heat treatment. The results indicated that the combined addition of TG and KC could significantly improve the apparent viscosity and viscoelastic behaviour of uncooked meat batter, and lead to a more rigid network structure and faster elastic response than the addition of either TG or KC. Moreover, apart from the formation of a denser and finer gel network, the gel properties of cooked meat batter were effectively improved after the addition of TG and KC. Compared with the samples containing either TG or KC, cooked meat batter containing 0.3% TG and 0.2% KC exhibited the highest hardness, adhesiveness, chewiness, and springiness (P < 0.05), this was verified by the rheological test under the temperature sweep mode. Therefore, compared with the addition of TG or KC alone, the combined addition of TG and KC could synergistically enhance the gel properties and viscoelastic behaviour of meat batter.

Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets

To investigate the effect of hydrocolloids on oil penetration and distribution in fried batter-breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG), and xanthan gum (XG) were individually blended (0.2 or 0.3%, w/w) into the mixture (1:1, w/w) of wheat gluten (WG) and wheat starch (WS) to form batters. The moisture absorption capacity of XG was found to be the highest, followed by CMC-Na, GG, WG, and WS. Hydrocolloids increased the batter viscosity, shear modulus, WS gelatinization and WG denaturation temperatures, BBFNs pick-up, thermogravimetry temperature, and the bound water content in crust. This trend was opposite with enthalpy change (ΔH) during starch gelatinization and protein denaturation, both of which lessened pores and cracks, leading to an inhibition of oil penetration into fried BBFNs. Of the three hydrocolloids, XG exhibited the greatest effect, followed by CMC-Na and GG. Therefore, XG was suitable for reducing fat content of fried BBFNs. Overall, the hydrophilic and thickening capabilities of the three studied hydrocolloids and their interactions with WS and WG altered the batter characteristics and reinforced the thermal stability of the crust, thereby reducing oil penetration and distribution in deep-fried BBFNs. This work will not only provide new ideas to clarify oil penetration based on hydrocolloids for fried BBFNs, but also provide scientific instructions for the large-scale production of low-fat fried batter-breaded foods.

Carboxymethylation enhances the low oil absorption of freeze-thawed tapioca starch in fried ham sausage batter

Excessive consumption of high oil content deep-fried foods increases the risk of obesity and cardiovascular disease. In this study, carboxymethylation was utilized to improve the oleophobic ability of freeze-thawed tapioca starch for deep-fried ham sausage batter. The smallest specific surface area, largest contact angle and oil distribution of the freeze-thawed carboxymethyl tapioca starch (CM-FTS) proved that it had the weakest oil absorption capacity. Carboxymethylation damaged long-range crystalline structures in FTS, but the oil absorption did not increase. Furthermore, carboxymethylation appropriately increased the viscosity of FTS batter which evenly improved its coagulation and adhesion and reduced oil absorption during frying. The decrease of tan δ also indicated that the improvement of gel property of batter inhibited the oil absorption in CM-FTS-batter for the lowest oil penetration. These results demonstrate that carboxymethylation enhances the oleophobic structure of FTS and maintains low oil absorption properties of the batter and the internal ham sausage.

The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.

Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%-5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis.

Powder properties, rheology and 3D printing quality of gluten-free blends

Food personalization and customization is now easier due to 3D printing, but the printing performance of gluten-free cereal material has hardly been explored. This research investigated the suitability of four gluten-free powder blends for snack 3D printing. The blends were analyzed for their powder properties, and a selected blend served as a model to optimize median particle size (20.9; 155.4; 255.9 μm), amount of water (90; 95; 100% blend basis), and nozzle diameter (0.84; 1.0; 1.2 mm). The best printing quality was achieved with a particle size of 20.9 μm, a water amount of 97.5% (blend basis) and a nozzle diameter of 0.84 mm. With optimized parameters, blends with similar chemical composition but different botanical origin were also printed successfully. However, the mixture with the highest viscosity (τ = 4580 Pa s) showed the best printing accuracy (88%). Powder analysis should be further investigated to be used as a predictor for printing quality. • Printing quality is strongly dependent on powder particle size and nozzle diameter. • Cryomilling of ingredients results in fine particles and high printing quality. • Higher batter viscosity contributes to higher printing accuracy. • Conditions defined for a model blend are applicable to others with similar composition.

Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems

We investigated the use of sodium glutamate and glutamic acid decarboxylase (GAD) as alternative for classical chemical leavening systems (CCLS) in batter-derived bakery products. In the presence of its cofactor pyridoxal 5′-phosphate, GAD catalyses (sodium) glutamate conversion into carbon dioxide and γ-aminobutyric acid. Based on its high recombinant production yield in Escherichia coli and high in vitro specific activity, GAD from Streptococcus thermophilus was selected from a series of GADs for further research. The enzymatic leavening system (ELS) and CCLS were compared in terms of efficiency of carbon dioxide release in pancake batter at 50 °C. At this temperature, the ELS led to the highest leavening. In pancake baking, fast heating resulted in swift inactivation of the GAD, leading to reduced leavening. In cream cake baking, however, the slower heating rate allowed the ELS to exert its activity for a longer period under the conditions used, resulting in more leavening than with the CCLS. Sucrose affected the ELS neither in pancake batter nor in cake batter, but resulted in increased batter leavening due to the increased batter viscosity.

The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality

AbstractThe purpose of the current study was to investigate the influence of wheat flour treated with lab‐scale superheated steam on the batter characteristics and cake quality. Superheated steam treatment (SST) significantly decreased the density and viscosity of cake batter, indicating that the treated samples contained more air bubbles in the batter system. This result also was confirmed by a light microscope. Following SST, treated samples exhibited a lower apparent viscosity compared to native samples, decreasing both the consistency index and flow behavior index. Meanwhile, SST increased the storage modulus (G′), while it decreased both the loss modulus (G′′) and loss tangent (tanδ). These changes in the batter properties influenced the quality of the final cake products. After baking the batters, the treated samples produced cakes with less baking loss and higher volume and quality compared to the native samples. The internal texture exhibited higher porosity and cell density, increasing from 22.9% and 50.3 cells/cm2 (untreated flour) to 35.6% and 65.1 cells/cm2 (flour treated at 150 °C for 4 min), respectively. In addition, SST significantly decreased the hardness of the cake, thereby endowing the final products with a softer texture. The results of the present work may be useful for improving the commercial production of high‐quality cakes.Practical applicationsThis research provides a new technique to produce high‐quality cakes. In this work, superheated steam treatment (SST) was found to change the physical characteristics of the cake batter, adding more air bubbles and improving the internal structure of the cake. The results show that SST has great prospects for being incorporated into grain processing methods to improve the quality of the final products. The lab‐scale superheated steam processing technique proposed herein features a shorter processing period compared to conventional thermal processing methods, taking mere minutes, and thereby shortening the overall workflow. This work expands the potential applications of superheated steam technology in the food industry.

Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.

Extraction of pectin from sugar beet pulp is a side production line to recover value-added by-products in a sugar refining company. We aimed to evaluate the influence of depectinized and non-treated fiber on the quality of food. Pectin was removed from sugar beet pulp, and sugar beet fiber with and without pectin extraction (F and FP respectively) were replaced with rice flour in gluten-free muffins. To achieve a consistent texture, different hydrocolloids (carrageenan, xanthan gum, guar gum, locust bean gum (LBG), and tara gum) were added to the batter formula. The maximum batter viscosity was observed for the xanthan-containing formulation, followed by guar, tara, LBG, and carrageenan formulations. The highest hardness was recorded for baked muffins formulated with guar, followed by xanthan, carrageenan, tara, and LBG formula. Moisture retention was considerably increased in the presence of FP and LBG compared with muffins prepared by F and/or other hydrocolloids. However, muffins containing F showed the least hardness and highest cohesiveness, gumminess, springiness, and chewiness. The samples containing F represented lighter color, lower energy, and less porous in appearance compared with the FP formula. From a sensorial aspect, there was no significant difference between the F and FP formulas, but the control and sample with higher fiber content were not acceptable. This study showed that depectinized sugar beet fiber a by-product of sugar factories, has the possible use in formulation of gluten-free muffins with no adverse effects on its quality. © 2022 Society of Chemical Industry.

Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological properties

SummaryThe effects of hydration level on the rheological properties of oat batters and quality of steamed oat cakes were evaluated. With the increase in hydration level, the apparent viscosity was sharply decreased from 18.47 to 7.08 Pa⋅s, and the frequency sweep results suggested an increasing fraction of uncross‐linked component in oat batter. The water fluidity was enhanced, and the cross‐linking of proteins were weakened, resulting in loose batter structure. Apparent viscosity and microstructure analysis suggested that the gas chamber size was negatively correlated with the viscosity. Large gas chamber formed by low viscosity batter was unstable, resulting in steamed oat cakes collapsed. Besides, a highly viscous batter resulted in excessive cross‐linking and restricted gas expansion. Medium viscosity of oat batter, 15.28 Pa⋅s, with 110% water addition resulted in highest specific volume, cell area fraction and minimum hardness, 2.22 mL g−1, 34.73% and 7.61 N, respectively.