Batter Viscosity Research Articles

Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate

ABSTRACT This research evaluates the quality and acceptability of 25%, 50%, and 75% fish protein concentrate (FPC) egg substituted cakes. Proximate chemical composition, batter and cake physical quality, microbial activity, and sensory evaluation were carried out. An impressive increase in protein, fats and ash content was noticed in GPSC. By increasing the FPC concentration, the viscosity of batters and cake volume decreased, while the specific gravity increased. In texture, the hardness, chewiness, and gumminess were increased while elasticity and cohesiveness were decreased with increase in substitution. An increase in substitution increased baking loss (BL) but reduced the water activity (aw) and the number and size of air bubbles in cake batter. By evaluating microbial activity, the total plate count (TPC) value increased, and the total fungal count (TFC) decreased while the cake crumb showed inconsistent change. The cake with 75% egg substitution was highly nutritious but displayed lower sensory attributes due to slight fishy flavor and dark color, while 25% and 50% GPSCs showed almost similar sensory attributes but nutritional value of 50% GPSC was higher than 25% GPSC. So, the cake with 50% substitution is a better option to prepare a good quality protein-enriched cake with acceptable sensory attributes.

Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

AbstractInclusion of breadfruit (BF) and unripe plantain (UP) in gluten‐free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten‐free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3‐10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten‐free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.

Wasted bread flour as a novel ingredient in cake making

AbstractBread is one of the most wasted products in both industry and retail. This study analysed the use of bread flour of various particle sizes (1000 μm, 500 μm and 200 μm) in different percentages for sponge formulations (10% and 20%) and layer cakes (10%, 20% and 30%). Viscosity, microstructure and density of batters, as well as specific volume, texture and colour of cakes were evaluated. The inclusion of bread flour change batter microstructure. Viscosity does not affect the sponge batters but it tends to increase in the layers, mostly in the case of finer flours. The specific volume is reduced in sponge cakes while hardness is generally increased, even with the lowest percentages of bread flour. In layers, this reduction in volume is only visible at the highest doses of flours below 500 microns with no changes in hardness.

The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets.

Soy protein (SP), egg white protein (EP), and whey protein (WP) at 6% w/w were individually incorporated into the batter of a wheat starch (WS) and wheat gluten (WG) blend (11:1 w/w ratio). Moisture adsorption isotherms of WS and proteins and the viscosity, rheological behavior, and calorimetric properties of the batters were measured. Batter-breaded fish nuggets (BBFNs) were fried at 170 °C for 40 s followed by 190 °C for 30 s, and pick-up of BBFNs, thermogravimetric properties of crust, and fat absorption were determined. The moisture absorption capacity was the greatest for WS, followed by WG, SP, EP, and WP. The addition of SP significantly increased the viscosity and shear moduli (G″, G′) of batter and pick-up of BBFNs, while EP and WP exerted the opposite effect (p < 0.05). SP, EP, and WP raised WS gelatinization and protein denaturation temperatures and crust thermogravimetry temperature, but decreased enthalpy change (ΔH) and oily characteristics of fried BBFNs. These results indicate that hydrophilicity and hydration activity of the added proteins and their interactions with batter matrix starch and gluten reinforced the batter and the thermal stability of crust, thereby inhibiting fat absorption of the BBFNs during deep-fat frying.

Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality

Pear pomace powder (PPP), xanthan gum (XG), and their combined effect on batter rheology, pasting properties, and the quality parameters of quinoa-based gluten-free cupcakes (GFC) were investigated. The water-retention capacities of flour blends, the batters’ rheological properties, and the flour blends’ pasting properties were analyzed and the quality characteristics of the GFCs were determined. The addition of XG to the formulation led to an increase in peak viscosity, final viscosity, and breakdown viscosity while PPP content caused a decrease. Opposite effects that XG and PPP have on pasting properties help to form a more stable structure. PPP and XG demonstrated escalating impacts on the flour blends’ water-retention capacities, density, and batter viscosity. All batters displayed pseudoplastic behavior, whereas Power-law model was found to be the most suitable model describing the batter's rheological characteristics. Increasing PPP and/or XG amounts led to larger elastic and viscous modulus. The PPP addition decreased the cake volumes and increased the crumb hardness. However, the XG addition to the blends caused the sample volume to increase and the hardness to decrease. The porosity of the samples decreased as the amount of PPP increased in the formulation. However, in the presence of XG, PPP demonstrated increased porosity.

Production of pregelatinized sweet potato flour and its effect on batter and cake properties

Production of pregelatinized sweet potato flour by drum drying and the effect of pregelatinized flour addition on the properties of cake and frozen cake were evaluated. Drum drying temperature was varied at 110, 120, and 130°C. The water absorption index of pregelatinized flour was significantly higher and the water solubility index was lower than native sweet potato flour. Loss of birefringence in starch granules was observed in all pregelatinized flour. The addition of pregelatinized flour to wheat flour at 5%–15% showed a decrease in peak viscosity, breakdown, and setback values. Low enthalpy of gelatinization and retrogradation was observed in wheat flour substituted with pregelatinized flour. Cake batter viscosity and density increased with increasing pregelatinized flour substitution. Volumes of cake made from wheat flour and wheat flour substituted with pregelatinized flour at 5% were similar. The addition of pregelatinized to wheat flour increased hardness and decreased the enthalpy of fresh and frozen cake. Practical applications Enhanced utilization of white flesh sweet potato flour in the baking industry was studied. Pregelatinized sweet potato flour was produced by economical drum drying. Results revealed the addition of pregelatinized sweet potato flour to wheat flour increased the viscosity and density of cake batter and hardness of cakes. The reduction of retrogradation rate was observed in a cake made from wheat flour substituted with pregelatinized sweet potato flour.

Physicochemical characterization of carboxymethyl cellulose from differently sized rice husks and application as cake additive

Derivatization of cellulose from rice husk for food application can be a sustainable approach of valorization. Three differently sized rice husks exhibited differences in compositional arrangements. Cellulose extraction gave variable yield (85–94%), purity (92–98%) and crystallinity (43–64%). Different molecular arrangements were reflected upon pyrolytic thermogravimetry. Carboxymethyl celluloses (CMC) were obtained by appropriate derivatization resulting in 0.42, 0.53 and 0.87 degrees of substitution. Long grain P10 rice husk gave the highest cellulose yield and best CMC quality. CMC samples showed substantial reduction in crystallinity (3–8%) and thermostability with enhanced hydrophilicity. When applied as a minor ingredient, CMC improved batter viscosity and cupcake volume. Approximate retention of hardness and chewability over 7 days of storage indicated improved textural integrity of the cakes with CMC behaving as a binder, supporting gas and structure retention. Use of rice husk CMC in different foods as improver and prebiotic ingredient can be explored.

Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins

Brewers’ spent grain (BSG) is the major co-product of the brewing industry having a high content of protein and fibre. Enzymatic modification improves the properties of different ingredients when they are incorporated into confectionary products. This study characterised the rheological, textural and sensory properties of unmodified BSG (BSGA) and enzymatically modified BSG (BSGB, i.e., proteinase and carbohydrase modified BSG) when substituted at different levels (5, 10 and 15%) in a muffin ingredient mix. Rheological assessment showed a lower viscosity for the BSGB compared to the BSGA batters. Baked BSGB containing muffins had lower hardness values compared to BSGA and control without added BSG. Sensory assessment showed no significant differences in liking of the different attributes tested (overall appearance, texture, smell, colour and taste) between the 5% BSGA and BSGB supplemented muffins. Incorporation of BSGB at 10% had no negative impact on the sensory attributes in comparison to BSGA 10%. Overall, low level substitution of enzymatic modified BSG beneficially reduced batter viscosity and muffin hardness and gave comparable sensory attributes to those of unmodified BSG supplemented muffins. Therefore, prior enzymatic modification can enhance the ingredient functionality of BSG in confectionary products.

Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system

Machine learning algorithms were applied to predict the oil uptake of rice flour in batter-coated fried foods, depending on its physicochemical features before frying (amylose content, pasting parameters, and batter viscosity). Low coefficients of Pearson correlation (0.29–0.61) were observed between the oil uptake of rice frying batters and other physicochemical parameters. Based on an exhaustive search method by the regsubsets function, the four experimental features (amylose content, peak time, peak temperature, and final viscosity) were selected as the best subset to affect the oil uptake of rice batters after frying, and then subjected to two machine learning algorithms – multivariable linear regression and multilayer perceptron neural network. Based on K-fold cross-validation, the experimental results were divided into 5 datasets consisting of each 80% training and 20% testing dataset. Compared to the multivariable linear regression (R2 = 0.6204–0.7219), the iterative application of the multilayer perceptron model made a relatively higher prediction (R2 = 0.7388–0.7781) of the oil uptake of rice flour frying batter. Thus, the multilayer perception model with a hidden layer outperformed the multivariable linear regression by showing higher R2 and lower relative error.

대추고를 첨가한 대추브라우니의 품질 특성

The purpose of this study was to create a standard recipe for brownies, replacing part of chocolate with jujube paste. Jujube paste was used to substitute 10%, 20%, 30%, and 40% of the chocolate in the brownies. The specific gravity and viscosity of the brownie batter increased significantly as the jujube paste content increased (p＜0.001). The baking loss rate decreased as the jujube paste addition increased (p＜0.01). The volume of the brownies was with 20% addition of jujube paste, and there was a significant difference between the control and brownies with 40% jujube (p＜0.05). The pH was the highest in control, and significantly decreased as the jujube paste content increased (p＜0.001). The brownie’s hardness and cohesiveness significantly increased as the amount of jujube paste increased. In the consumer acceptance test, the 20% addition group was the highest in color, texture, and overall acceptance. Therefore, jujube brownies may be said to be best made by adding 20% jujube paste as a substitute for chocolate.

Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color.

Sunflower protein meal could be an alternative and sustainable plant-based protein source, with the potential to add value and replace egg (E) in cakes due to its surface-active properties, however, contains chlorogenic acid and its oxidation leads to greening. Additionally, the electrostatic complexes prepared from the mixture of proteins and polysaccharides can be an important tool to improve the technological properties compared to them are used individually. The aim of this study was the replacement of E in cakes by sunflower protein meal dispersion (SPMD) or electrostatic complexes of sunflower protein meal-pectin (ECSPM-P), evaluating their effects on the cake batter and fresh and aged baked product. Results of the Rapid Visco Analyser (RVA) analysis indicated higher initial viscosity of the cake batters with SPMD and ECSPM-P and lower peak viscosity and less swelling of the starch granules of the cake batter with ECSPM-P. The formulation with SPMD showed the greatest aeration of the cake batter, however resulted in a cake with collapsed structure. The formulation with ECSPM-P showed lighter color (ΔE = 9.95) and improvement in the cake structure, where the cake crumb was similar to the cake with E. During aging, cake formulated with SPMD (ΔE = 36.25) showed intensification in the greening of the cake crumb. The positive effects on the structure and color of the cake crumb showed the potential uses of the ECSPM-P as E replacer in cakes, besides promising ingredient in terms of the trend towards plant-based foods and healthiness.

Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties

Proanthocyanidins (PA) cross-link wheat gluten proteins and dramatically enhance batter viscosity; PA could similarly affect related grains. This study aimed to determine PA effect on viscosity and pasting properties of barley, rye, and oat flours, and the relative contributions of PA interactions with proteins and non-starch polysaccharides (NSP). PA significantly increased batter viscosity, stability, and RVA peak viscosity in rye and barley flours (2.8× and 1.2×, respectively). Interestingly, viscosity peaked distinctively ~75 °C in PA-treated rye and barley flours, and their isolated protein-starch systems, indicating prolamins unravelled and complexed with PA during heating. Oat was largely unaffected by PA, likely because of its protein composition. Furthermore, water-soluble rye NSP and arabinoxylans, but not barley β-glucans, significantly increased starch pasting viscosity with PA; oxidative gelation was not a factor. Thus, rye flour viscosity dramatically increased through interactive effects of PA on rye proteins and NSP, which could expand its food applications.

Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility

Rice cake (RC) was prepared from rice flour subjected to starch hydrolyzing enzymes and studied for in vitro digestibility, glycemic response, morphological characteristics and storage stability. Moisture, water activity, carbohydrate, starch, glycemic index, glycemic load and energy values were significantly lower while, crude protein, fat, fiber, ash, resistant starch and dietary fiber were higher in RC than control (p<0.05). Significantly (p<0.05) higher batter viscosity but lower batter density was observed in hydrolyzed flour than control. Scanning electron microscopic (SEM) studies revealed indistinguishable starch granules and covered mucilage coated compared to control. Storage studies revealed that RC exhibited non-significant increase in aw, moisture, free fatty acids (FFAs), hardness, cohesiveness and gumminess under both ambient and refrigerated conditions (p>0.05). Chewiness increased significantly after 0 day (p<0.05) however, springiness exhibited non-significant variation from2nd to 6th day of storage (p>0.05).Thus RC has lower energy, starch, glycemic index (GI) and glycemic load (GL) and higher resistant starch content and better storage stability than control.

Effect of corn starch–hydrocolloid interactions on the rheological properties of coating batters

In this study, the effect of CMC, xanthan gum, and guar gum addition on corn starch solutions and batters formulated with corn starch was determined. Steady and dynamic rheological tests were evaluated. Herschel–Bulkley model provided a good fit for the flow behavior of the solutions and batters. Flow curves showed that all batters and solutions were to be shear-thinning characteristic. A clear difference between G′ and G″ values of samples were observed. It is observed that adding hydrocolloids in batters that contain corn starch makes them more gelled or become solid regarding the increment of G′ was always greater than G′′. Hydrocolloid addition showed significant changes in the apparent viscosity of solutions and batters at 25°C. Comparing the hydrocolloids, CMC had the highest apparent viscosity, followed by xanthan and guar. After 55°C, all batters showed thermo-gelling ability. At the temperature range of 70–80°C corn starch and CMC mixed batter showed the highest complex viscosity values. Novelty impact statement We conducted a study considering to create optimum coating dough formulations used in fried products. Rheological tests were evaluated to explore similarities/hidden patterns and there was a clear difference between G′ and G″ values of both solution and batter samples. Thermo-gelation properties of batters were influenced by the addition of hydrocolloids, especially CMC.

Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice

Paddy of pigmented rice was subjected to heat-moisture treatment (HMT) at 120°C for 15, 30, and 45 min. After milling the flour was used to develop gluten-free baked cakes using xanthan gum. The cake batter was studied for viscoelastic behavior and specific gravity and the results indicated shear thinning behavior of the batter; addition of xanthan gum helped to increase batter viscosity. Complex viscosity increased with the severity of HMT which helped to trap air in the batter and increase the specific gravity. While weight loss decreased with HMT, the volume index of the rice cakes increased as compared to the control. All the textural parameters increased after 24 hr of storage at RT. HMT rice cakes had acceptable sensory attributes. Thus, HMT of paddy instead of brown/milled rice in whole/powder form is an easy process to follow and can be used to develop gluten-free baked cakes. Novelty Impact Statement Paddy can be subjected to heat-moisture treatment and need not be milled before treatment. Paddy of a low-amylose pigmented variety after subjecting to heat-moisture treatment yields milled rice with desirable characteristics for baking of gluten-free cakes. In view of the rise in the prevalence of celiac disease, baked rice cakes from heat-moisture-treated low-amylose pigmented paddy has the potential to be popularized as a gluten-free product.

Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage

This study was aimed to investigate the effects of ultrasound, basic amino acids (l-lysine and l-arginine), and their combination treatments on the physicochemical properties of emulsion sausages and raw meat batters. A combination of ultrasonic and l-lysine treatment resulted in 69.8% decrease in cooking loss, 70.6% decrease in total expressible fluids, 11.1% decrease in expressible fat in sausages as compared to those with ultrasonic treatment; and 15.7% reduction in cooking loss, 18.8% reduction in total expressible fluids and 6.8% reduction in expressible fat in sausages as compared to those with l-lysine treatments, respectively. Similarly, a combination of ultrasonic and l-arginine treatment led to 91.9% decrease in cooking loss, 89.5% decrease in total expressible fluids, 27.1% decrease in expressible fat in sausages as compared to those with ultrasonic treatment; and 48.3% reduction in cooking loss, 43.9% reduction in total expressible fluids and 14.9% reduction in expressible fat in sausages as compared to those with l-arginine treatment, respectively. Meanwhile, their combination treatments were more effective than their individual treatments in improving textural properties. Confocal laser scanning microscopy revealed that the emulsion sausages treated with a combination of ultrasound and l-lysine/l-arginine exhibited smaller and more uniform fat/oil droplets, compared to the emulsion sausages treated with ultrasound, l-lysine, or l-arginine, respectively. l-Lysine/l-arginine treatments could lead to changes in the rheological pattern of meat batters, while ultrasonic treatment could not. Nevertheless, ultrasonic treatment resulted in increase in the storage modulus and apparent viscosity of meat batter regardless of l-lysine/l-arginine in most cases. Summarily, ultrasound could assist l-lysine/l-arginine to improve the quality characteristics of emulsion sausage.

Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties

Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme addition showed to be effective in improving its quality. In this study, influence of enzymes glucose oxidase (GO), xylanase (XYL) and protease (PR) (0.05 and 0.1 g/100 g) on textural, rheological, pasting and sensory quality of the gluten-free foxtail millet bread has been evaluated. Addition of enzymes significantly increased (p < 0.05) specific volume and crumb springiness while crumb hardness and cohesiveness decreased in comparison to control. Enzyme addition changes the rheological properties of batter. Complex viscosity (G*) decreased due to lack of water holding capacity and reduced batter resistance to deformation. PR addition decreased phase angle (δ) and batter viscosity significantly (p < 0.05) indicating increased elasticity and improved batter development due to protein hydrolysis. In pasting properties, all parameters significantly increased (p < 0.05) compared to control. Lower peak temperature in PR addition leads to continuous structure development in crumb and helps in re-aggregation of starch granules. In sensory properties, PR added bread has better taste, aroma and overall quality. Results from the study indicates that PR enzyme at 0.1 g/100 g can be used to prepare foxtail millet bread with better textural and sensorial properties.

Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

PurposeDeep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).Design/methodology/approachBanana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.FindingsHydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.Originality/valueApplication of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.

Physicochemical and retrogradation properties of low‐fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers

Inulin and hydroxypropyl methylcellulose (HPMC) at 0.2 and 8% were evaluated as fat replacements in low-fat muffins. The viscosity of the muffin dough decreased from 903 cP in full-fat muffins (C1) to 377 cP in low-fat muffins (C2). The viscosity increased with 8% inulin (L2, 740 cP) or 0.2% HPMC (H1, 1332 cP). With increasing amounts of inulin, hardness decreased, whereas the opposite effect was found with HPMC. The hardness of L2 (8.66 N) and H1 (9.74 N) was not significantly different from C1 (8.25 N). Substitution with inulin or HPMC decreased the rate of retrogradation (n: 1.56–3.16) compared to C2 (3.22), except for 8% HPMC (5.28). In oiliness evaluated by the sensory panel, L2 (3.66) and H1 (3.62) had a better mouthfeel than C2 (2.82), which was next to C1 (5.13). Inulin and HPMC seemed to work as a fat replacers in low-fat muffins. However, different fat replacers need to be adjusted for the optimal amount. The addition of inulin at 8% or HPMC at 0.2% to low-fat muffins was found to produce acceptable qualities that were similar to those of full-fat muffins. Practical applications A muffin is a type of bread containing 50% fat to provide a smooth and soft texture. Two different carbohydrate-based fat replacements (inulin and HPMC) were evaluated in low-fat muffins. As the fat was reduced from 23% to 7%, the viscosity of the muffin batter decreased and the hardness of the muffin increased. Inulin or HPMC improved the viscosity of the batter and the hardness of the muffins as well as the sensory qualities. However, it is important to determine and use the optimal amount of different fat substitutes. Adding a large amount (8%) of inulin or a small amount (0.2%) of HPMC to low-fat muffin was found to be acceptable and can be widely applied.

Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

Gluten-free diets are characterized by being deficient in dietary fibre and minerals. The use of rice or maize wholegrain flours is complicated due to the presence of lipids that cause rancidity in a short period of time. The aim of the work was to make layer cakes using wholegrain maize flours stabilized by different extrusion processes to evaluate their effect on the final quality of the cakes. The viscosity and density of the batter, and specific volume, texture, colour and acceptability of cakes were measured.Extruded wholegrain flours decreased the specific volume (up to 17% less) of cakes and increased hardness (approximately double) compared to the Control and the non-extruded wholegrain cakes. However, cakes made with extruded wholegrain flours obtained better acceptability scores than those made with untreated wholegrain flour (6.04 vs 6.72). The stabilization treatments also reduced the differences in the colour of the cakes between the treatments and the Control. Among the types of stabilized flours, those stabilized at lower temperatures had a batter viscosity and specific volume more similar to those of the Control.