A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes

2015 ◽  
Vol 11 (4) ◽  
pp. 557-562 ◽  
Author(s):  
Elham Nourmohammadi ◽  
Seyed Hadi Peighambardoust
Keyword(s):  
Physical Properties ◽  
Water Activity ◽  
Specific Volume ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Comprehensive Study

Abstract In the present study the possibility of reduced-calorie sponge cake production with maltitol and oligofructose was investigated (control: 100% sucrose; M1: 100% maltitol; M2: 77% maltitol–23% oligofructose; M3: 23% maltitol–57% sucrose–20% oligofructose; M4: 25% maltitol–75% sucrose). The sensory and physical properties of the final product such as volume, specific volume, moisture and water activity, crust color, firmness and overall acceptability were evaluated. Among four samples, M3 (maltitol–sucrose–oligofructose) showed very close results to the control in terms of water activity, firmness and sensory properties and even outmatched it in volume and specific volume. M3 also presented darker crust in comparison with control. According to the results, M2 and M4 were also appropriate in some properties like volume, specific volume, water activity and crust color. M1 showed the weakest physical and sensory attributes. Moisture was not affected by maltitol and oligofructose (p > 0.05).

scholarly journals Sensory Attributes of Snail’s Meat Prepared in Different Ways

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Drago Sando ◽  
Radoslav Grujić ◽  
Dragan Vujadinović
Keyword(s):  
Meat Quality ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Human Nutrition ◽  
Overall Acceptability ◽  
The World ◽  
The Mediterranean

Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail’s meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail’s meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically significant (p<0.05) more acceptable.

scholarly journals Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 344-351 ◽  
Author(s):  
Xian Na ◽  
Hu Guohua
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Response Surface ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Partial Replacement ◽  
Corn Flour ◽  
Overall Acceptability ◽  
Positive Effects

Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.

scholarly journals Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 534-540 ◽  
Author(s):  
S. Beikzadeh ◽  
S.H. Peighardoust ◽  
M. Beikzadeh ◽  
M. Asghari Javar-Abadi ◽  
A. Homayouni-Rad
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Protein Content ◽  
Water Activity ◽  
Apparent Density ◽  
Elevated Level ◽  
Control Sample ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Psyllium Husk

The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control.

Effect of Feeding Regimen and Vacuum-Packaged Storage on Sensory and Physical Properties of Beef Steaks

1982 ◽  
Vol 45 (13) ◽  
pp. 1227-1231 ◽  
Author(s):  
S. C. SEIDEMAN ◽  
J. D. CROUSE ◽  
H. R. CROSS
Keyword(s):  
Physical Properties ◽  
Storage Period ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Beef Steaks ◽  
Feeding Regimen ◽  
Muscle Color ◽  
Effect Of Feeding

The longissimus, semitendinosus and semimembranosus muscles from 12 grain-fed and 12 forage-fed cattle were vacuum packaged, stored for either 7 or 21 d and retail packaged and displayed. Primal and retail cut appearance traits and sensory attributes were evaluated. Longissimus steaks had a more yellow fat color after 5 d of display (P&lt;0.05) and semitendinosus had a more intense flavor (P&lt;0.05) when taken from forage-fed cattle. Generally, there were only a few minor differences in sensory properties due to feeding regimen. Primal and retail cut appearance traits (primarily muscle color and percentage surface discoloration) of all three muscles were significantly affected by the length of storage; however, storage period affected sensory properties on only the longissimus and semitendinosus muscles.

scholarly journals Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1109-1115
Author(s):  
A. Akesowan ◽  
A. Choonhahirun ◽  
U. Jariyawaranugoon
Keyword(s):  
Physical Properties ◽  
Water Activity ◽  
Sensory Profile ◽  
Gluten Free ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Preference Mapping ◽  
Sensorial Attributes ◽  
Wild Almond

This research aimed to investigate the quality of fruit bars prepared with different ratios of sapodilla-wild almond seed (80:20 and 70:30 w/w) and sugar substitution with stevia (0, 1/3, and 2/3 as equivalent sweetness basis). Physical properties (moisture and water activity), sensory acceptability, and preference mapping of the fruit bars were investigated. The samples formulated with a higher proportion of sapodilla pulp had higher moisture and water activity than those with less sapodilla pulp. Increasing the sugar substitution with stevia tended to decrease the moisture and water activity of the fruit bars. The stevia incorporation had effects on sensorial attributes, especially the flavor depending on how much sapodilla pulp proportion used in fruit bar preparation. The fruit bars formulated with 80:20 of the sapodilla-wild almond seed and 2/3 sugar substitution and that with 70:30 and full-sugar perceived the highest overall acceptability. The preference mapping revealed the importance of product attributes, and the texture was an important attribute on sensorial acceptance. In conclusion, the fruit bar prepared with 80/20 of sapodilla-wild almond seed and 2/3 sugar substitution with stevia was the most preferred formulation.

Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread

2012 ◽  
Vol 554-556 ◽  
pp. 1589-1592
Author(s):  
Xiao Qing Ren ◽  
Zong Hai Huang ◽  
Xin Yi He
Keyword(s):  
Physical Properties ◽  
Cold Storage ◽  
Specific Volume ◽  
Profile Analysis ◽  
Sensory Properties ◽  
Texture Profile Analysis ◽  
Frozen Dough ◽  
Texture Profile ◽  
Spread Ratio ◽  
Steamed Bread

The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Technology of pre-steamed steamed bread, proofed-frozen dough and fermented-frozen dough which were used in the industry of bread commonly were not fit for steamed bread.

scholarly journals APLIKASI BIJI KEFIR AIR SEBAGAI BAHAN PENGEMBANG ROTI KUKUS

2017 ◽  
Vol 8 (2) ◽  
pp. 74
Author(s):  
Sri Rejeki Retna Pertiwi ◽  
Noli Novidahlia ◽  
Amanah Amanah
Keyword(s):  
Physical Properties ◽  
Specific Volume ◽  
Sensory Properties ◽  
Optimum Concentration ◽  
Fiber Content ◽  
Bread Making ◽  
Crumb Structure ◽  
Steamed Bread ◽  
Kefir Grains ◽  
Water Kefir

Biji kefir air berupa matrik gel polisakarida, bening seperti kristal, didalamnya terdapat simbiosis kompleks antara bakteri asam laktat dan khamir.  Penelitian ini bertujuan mendapatkan konsentrasi optimal biji kefir air sebagai pengembang roti kukus.   Roti kukus dibuat dengan tiga konsentrasi biji kefir air: 75, 100, dan 125% berdasarkan 100% tepung, kemudian dianalisis sifat mutu fisik dan sensorinya.  Roti kukus dengan pengembang biji kefir air terbaik dibandingkan sifat fisik dan kadar seratnya dengan yang diolah menggunakan khamir (standar).  Hasil penelitian menunjukkan bahwa roti kukus yang dibuat dengan biji kefir air 100% memiliki mutu fisik (volume spesifik, struktur remah) lebih baik daripada yang diproses dengan biji kefir air 75% dan 125%.  Mutu sensori roti kukus yang dibuat dengan 100% dan 125% biji kefir air (kenampakan, kehalusan permukaan, pori, tekstur, kelengketan, aroma) lebih tinggi dibandingkan yang diolah dengan biji kefir air 75%.  Penggunaan biji kefir air 100% ditentukan sebagai konsentrasi bahan pengembang optimal pada pembuatan roti kukus.  Roti kukus yang dibuat dengan biji kefir air 100% memiliki volume spesifik dan struktur remah tidak beda nyata dengan roti kukus standar, sedangkan kandungan serat pangannya lebih tinggi.  Kandungan serat pangan berturut-turut roti kukus dengan biji kefir 100% adalah  18.5% (bk) dan roti kukus standar 12.5% (bk).  Dapat disimpulkan bahwa konsentrasi biji kefir air optimal sebagai bahan pengembang roti kukus adalah 100% berdasarkan 100% tepung.Kata kunci: bakteri asam laktat (BAL), biji kefir air, khamir, roti kukus. APLICATION OF WATER KEFIR GRAINS AS LEAVENING AGENT OF STEAMED BREAD ABSTRACTWater kefir grain is a complex symbiosis between lactic acid bacteria and yeast in transparent gel matrix crystal-like.  The objective of this study was to get optimum concentration of water kefir grains as leavening agent of steamed bread.  Steamed bread was prepared with three concentrations of water kefir grains: 75, 100, and 125% based on 100% flour, then their physical and sensory properties were analyzed.  The chosen steamed bread using water kefir grains was then compared its physical properties and fiber content to the standard steamed bread using yeast.  Results showed that steamed bread made with 100% of water kefir grains had better physical properties (specific volume, crumb structure) than that of 75% and 125%.  The sensory properties (appearance, surface smoothness, crumb structure, tenderness, adhesiveness, aroma) of steamed bread made with 100% and 125% of water kefir grains were superior than that of 75%. The use of 100% water kefir was chosen as the optimum concentration for leavening agent of steamed bread.  Steamed bread using 100% water kefir had no differences on specific volume and crumb structure compared to those of standard steamed bread, whereas its fiber content was significantly higher.  Fiber content of steamed bread using 100% water kefir grains and steamed bread using yeast was 18.51% (db) and 12.51% (db), respectively.  It can be concluded that optimum concentration of water kefir grains used as leavening agent for steamed bread making was 100% based on 100% of flour.

scholarly journals Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1476
Author(s):  
Ana Cristina Ferrão ◽  
Raquel P. F. Guiné ◽  
Elsa Ramalhosa ◽  
Arminda Lopes ◽  
Cláudia Rodrigues ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Physical Properties ◽  
Water Activity ◽  
Induction Time ◽  
Oxidation Stability ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Nutritional Characteristics ◽  
Physical And Chemical ◽  
And Chemical Properties

Hazelnuts are one of the most appreciated nuts worldwide due to their unique organoleptic and nutritional characteristics. The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. In general, the results revealed statistically significant differences between the varieties under study. The Gunslebert had more elongated hazelnuts and with heavier shelled fruits, while the kernels of the Grada de Viseu revealed to be heavier. Grada de Viseu was harder in the shell, Gunslebert had a harder core, and Segorbe was more resistant to fracture. Fat was the more representative component for all varieties and in some cases the values of moisture and water activity were over the recommended amount (≥0.62). Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation stability. Moreover, discriminant analysis revealed that the variables more important to distinguish the varieties were protein (λ = 0.007) and water activity (λ = 0.010). The results of this study help to better understand the differences between some hazelnut varieties that are cultivated in Portugal, which gives important hints for all players in the hazelnut sector.

scholarly journals The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 254
Author(s):  
Aislinn M. Richardson ◽  
Andrey A. Tyuftin ◽  
Kieran N. Kilcawley ◽  
Eimear Gallagher ◽  
Maurice G. O’Sullivan ◽  
...  
Keyword(s):  
Physicochemical Analysis ◽  
Acceptance Testing ◽  
Rebaudioside A ◽  
Simultaneous Reduction ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Intensity Parameters ◽  
Sensory Parameters ◽  
Instrumental Texture

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

scholarly journals Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 44
Author(s):  
Margherita Modesti ◽  
Colleen Szeto ◽  
Renata Ristic ◽  
WenWen Jiang ◽  
Julie Culbert ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Sensory Properties ◽  
Ozone Treatment ◽  
Cabernet Sauvignon ◽  
Negative Effects ◽  
Volatile Phenols ◽  
Post Harvest ◽  
Perceived Intensity ◽  
Wine Composition ◽  
Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

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