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Consumers are becoming aware of health benefits of dietary fiber intake. In past years, the development of products containing different fiber is increasing. The aim of this research was to look into the effect of addition pea fiber to dough for crackers. Rheological and textural properties were evaluated. In order to develop dough in which wheat flour was partly substituted with pea fiber, it was necessary to increase water content. The addition of 5% and 10% of pea fiber affected intramolecular linkages of gluten and lowered elastic properties of the dough. Dough with addition of 30% of fiber was brittle, grainy and impossible to process.

Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G′ was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics. [ABSTRACT FROM AUTHOR]

In addition to the fact that the "ideal" fat mimetic should have all functional characteristics of fat, it is preferable to be from natural sources. Dietary fibers from different natural sources have large potential for fat mimetic roles in low-energy food products. This work observes the functional characteristics of wheat-fiber-based fat mimetics (microstructure, rheological and textural properties), as well as the influence of addition of small molecules of additives, which are usually necessary during the production of food products. Different concentrations of fat mimetics were analyzed (from 1–10% of fibers) alone and also in combination with a mixture of additives (sodium ascorbate, trisodium citrate and sodium acetate). The concentration of hydrated wheat fibers above 3% formed viscoelastic gel structures with an antithixotropic type of Newtonian flow, with a domination of elastic properties (G′) and ability for partial recover. Firmness and consistency were also stable at higher fiber concentration (5–10%). Thus, these fat mimetics have high ability to imitate fat functional properties and to provide the role of continuous phase in food systems. The application of food additives significantly reduced all observed properties of wheat fibers' fat mimetics by disturbing the proper hydration process during gel formation and crosslinking of the three-dimensional structure of fat mimetics. [ABSTRACT FROM AUTHOR]

Cellulose based fat mimetics play important role in substitution of fat in reduced fat food products. Production of food often includes application of additives. This work examines the influence of additives on the obtaining stable fat mimetic based on fibers of microcrystalline cellulose. Applied additives affect to the durability of food products and increase their shelf life. The influence of added additives was observed trough the rheological and textural properties of MCG fat mimetic, thus its further functional characteristics. Increasing concentration of fibers positively influenced to crosslinking during hydration and increased strength and consistency of obtained gel. But, application of small hydrophilic molecules of additives disturbed rheological and textural properties of fat mimetics. Obtained gels were still with the thixotropic behavior, but with significantly reduced viscoelastic properties, consistency, firmness and cohesiveness. Based on results, in the aim to ensure obtaining of stable, cross-linked gel of fat mimetic with adequate rheological, textural and functional properties, the mixture of additives is added after the hydration of fat mimetic gels, because of competition for polar water molecules between small additives molecules and available hydroxyl groups of cellulose chains. [ABSTRACT FROM AUTHOR]

Sunflower lecithin, together with commonly used soy lecithin, is a by-product of degumming of crude oil during refining process and can be defined as a mixture of phospholipids, residual oil and minor components. This paper investigated the influence of sunflower lecithin on rheological and textural characteristics of cocoa spread cream. Cocoa spread cream samples were made with the addition of 0.3, 0.5 and 0.7% of sunflower lecithin, with a milling time of 40 and 50 minutes in a laboratory ball mill. The results are compared with the results obtained for rheological and textural analyses of standard cocoa spread cream with soy lecithin added. Cocoa cream spread samples with the addition of all applied concentration of soy lecithin in milling time range of 40 to 50 minutes show lower values of thixotropic curve area, mean viscosity and Casson viscosity, but higher values of Casson yield stress, compared with cocoa cream samples with sunflower lecithin. Optimal concentration of soy lecithin is 0.5% with retention time of 40 minutes in laboratory ball mill, while addition of 0.7% of soy lecithin increases complexity of cocoa spread cream, but reduces Casson viscosity. On the other hand, the addition of 0.7% of sunflower lecithin and milling time of 50 minutes show the lowest values of rheological parameters. Cocoa cream samples with sunflower lecithin have lower values of textural parameters comparing with samples with standard soy lecithin. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the effect of different concentrations of transglutaminase ( TG), inactivated or not inactivated - 0.02, 0.06 and 0.12% (w/w) - on the textural characteristics and flow properties of stirred probiotic yoghurt prepared from pasteurized skim milk (0.1% [w/w] fat). The physicochemical characteristics and the textural and rheological properties of yoghurt samples were determined after production and during 10 days of storage. The gel structure of yoghurt samples produced with not inactivated TG was stronger than that of samples produced with inactivated TG and control sample. Yoghurt containing 0.12% (w/w) TG not inactivated showed the highest hysteresis loop area (3,580 Pa·s) after 5 days of storage. Hysteresis loop area of samples with 0.12% (w/w) inactivated TG after incubation for 2 h at 40C is 56% lower compared with samples manufactured with the same concentration of not inactivated TG after 10 days of storage. Practical Applications To produce yoghurt with low energy value, improved gel characteristics, and good physical and chemical properties, enzyme transglutaminase ( TG) can be used. Enzymes are potential tools to increase the formation of covalent cross-links in protein foods. The addition of TG can reduce proteins and milk fat to produce nonfat yoghurt with the same rheological characteristic as yoghurt from whole fat milk. There are two different ways for the application of TG: simultaneously or prior to the fermentation. In the first case, TG was simultaneously added with starter culture. Pretreatment of milk with TG addition prior to fermentation demands additional process time as well as thermal inactivation step and has the advantage of a constant pH during the cross-linking reaction. [ABSTRACT FROM AUTHOR]

Different methods are available for the monitoring of visual and structural changes during bread staling such as differential scanning calorimetry, X-ray diffraction, enzymatic tests, sensory evaluations and/or crumb texture analysis. However, since they are often rather expensive and time consuming, the aim of this study was to investigate the possibility to monitor the progress of bread stalling by following the changes in bread crumb colour characteristics. In order to achieve this, the results of crumb colour changes observed 2, 24 and 72 h after baking were compared to the results of texture analysis and moisture migration. For this experiment different types of bread were prepared: control bread and bread supplemented with 5% of three types of modified octenyl succinate starches which were expected to retard stalling. The progressive loss in crumb humidity was observed during bread storage. Bread crumb firmness increased as a consequence of starch retrogradation and water loss which led to crumb shrinkage. Consequently, the changes in bread crumb colour occurred registered as the increase in crumb lightness and whiteness and decrease in yellowness. The addition of sodium octenyl succinate and pre-gelatinized sodium octenyl succinate starches resulted in bread crumbs with initially higher moisture content and more tender crumb texture in comparison to control bread. Moreover, bread formulations containing these two starches were characterised with lighter bread crumbs. [ABSTRACT FROM AUTHOR]

The influence of two types of resistant starch, type 3 ( RS3) and type 4 ( RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch ( RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than 'conventional' fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products. [ABSTRACT FROM AUTHOR]

Confectionery fillings are products used in confectionery and baking industry containing approximately 30–40 g fat/100 g product. Due to the high fat content, they have considerable high caloric value. Therefore, there is a trend to decrease fat content in confectionery filling formulations. The objective of this study was to investigate the feasibility of using two types of maltodextrin gels as potential fat replacers in confectionery fillings. Vegetable fat was partially replaced by potato maltodextrin and specially derived waxy-maize maltodextrin aqueous gels (15 and 20 g/100 g) in three different ratios (5, 10 and 15 g/100 g). The increase in the amount of fat reduction resulted in an increase in hardness and change in colour of the final product. According to sensory analysis performed by trained sensory panel as well as by measurements of product acceptance–preference performed by untrained panellists (consumers), confectionery filling with 5 g/100 g fat reduction had the highest scores. However, according to product acceptance–preference test, it was estimated that the final product with 15 g/100 g fat reduction was also sensory acceptable. [ABSTRACT FROM AUTHOR]