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The consumption of recommended amount of dietary fiber is a challenge not only for most consumers but also for the food scientists to design fiber-enriched foods with acceptable eating quality, texture, color and flavor. The addition of psyllium husk (PS) significantly made the bread texture softer with increasing levels, producing the lowest compression force value (2.48 ± 0.37 N) at a 5% level. Addition of coarse wheat bran (at 10 and 20% levels) to white wheat flour (WWF) produced a significantly softer bread texture (4.65 ± 0.61 to 5.27 ± 0.32 N) compared with the harder texture with the fine wheat bran addition (5.04 ± 0.33 to 6.82 ± 0.57 N) for the control samples, respectively. When psyllium at 5% level was added to either the WWF or wholegrain wheat flour (WGF), it produced a significantly softer bread texture. Interestingly, the incorporation of diacetyl tartaric acid esters of mono- and diglyceride (DATEM) emulsifier (0.5%) in the WWF or WGF bread samples containing 5% psyllium did not significantly improve the textural properties of bread samples. When WWF + 5%PS (4.03 ± 0.12 N) buns were compared with WGF + 5%PS, the WGF +5%PS buns (7.37 ± 0.16 N) had a significantly harder texture. The results of compression force (N) and higher consumer acceptability values of these products clearly brought out the superior textural properties of wheat pan bread and buns made by this newer approach, than the common approach of using only the wholegrain wheat flour. Future studies on the effect of various wheat bran treatments, such as steaming or extrusion on the textural properties of pan bread and buns are recommended.

The emulsifying properties of rice protein ingredients, and their behaviour in the presence of other non-protein emulsifiers, are essential to support food applications. The objective of this study was to investigate the influence of different low molecular weight surfactants (LMWS) on the stability of model infant formula emulsions (10 g protein L−1, 35 g soybean oil L−1, 50 g carbohydrate L−1) based on a rice protein hydrolyzate (RPH). Inclusion of CITREM and DATEM, at concentrations greater than 1 g L−1, gave emulsions with mean fat globule diameters (D[4,3]) less than 1 μm with good creaming stability, while lecithin was less effective across the concentration range tested (i.e., 1–3 g L−1). Coalescence of the control emulsion was observed upon both storage (10 d at 4 °C) and heat treatment (95 °C × 5 min). Increasing CITREM concentration increased storage and heat stability of the emulsions, while addition of CITREM at 2 g L−1 facilitated the formation of a very stable product. This study provides a first insight into the potential of hydrolyzed rice protein to be used as a value-added ingredient in the production of nutritional beverages such as infant formula emulsions, and the influence of LMWS on the stability of such products.

Electron paramagnetic resonance (EPR) spectroscopy has emerged as a fast, reliable, non-invasive and sensitive method to determine the distribution, localization and reactivity of labelled ingredients in micro-heterogeneous systems. However, the commercially available probe molecules are very limited. In the present work, five new nitroxide [(4-hydroxy-2, 2, 6, 6-tetramethylpiperidin-1-oxyl (TEMPOL)] derivatives (1b-5b) of diacetyl tartaric acid esters of monoglycerides (DATEM) (1a-5a), a widely used food emulsifier, were synthesized under Steglich conditions and characterized by MS (mass-spectrometry), FT-IR (Fourier-transform infrared spectroscopy), EPR, NMR (nuclear magnetic resonance spectroscopy), fluorescence spectroscopy, and DSC (differential scanning calorimetry) analysis. Phase partitioning studies proved that the new spin labels are adequately capable of describing the localizations and partitioning of the corresponding DATEM in multi-phase systems. Findings disclosed in this work will provide new knowledge on ingredient reactivity and localization in multi-phase systems; which is vital to aid the design of more efficient delivery systems for bioactive compounds.

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

Background The popularity of coffee, the second most consumed beverage in the world, contributes to the high demand for liquid non-dairy creamer (LNDC). In this study, palm olein emulsions (as LNDCs) were investigated as alternatives to the more common soybean oil-based LNDCs. LNDCs were prepared via different homogenization pressures (100-300 bar) using different types of oil (palm olein and soybean oil) and concentrations of DATEM emulsifier (5-20 g kg-1 ). Results Increases in homogenization pressure and emulsifier concentration were observed to have significant (P 0.05) differences between the prepared and commercial LNDCs in terms of their color, appearance, and overall acceptability. Conclusion Shelf-stable LNDCs with qualities comparable to commercial LNDC were successfully fabricated. Valuable insights into the effects of homogenization pressure, oil type, and emulsifier concentration, as well as functionality and consumer acceptance of the LNDCs when added into black coffee, were obtained. © 2020 Society of Chemical Industry.

Background Despite the associated health benefits of whole grains, consumption of whole grain products remains far below recommended levels. Whole wheat bread is often associated with many distinctive attributes such as low loaf volume, firm and gritty texture, dark and rough crust and crumb appearance, bitter flavor, and reduced shelf-life. There is a need to improve its quality and sensory characteristics so as to increase consumer appeal and, ultimately, increase the intake of whole wheat bread. The inclusion of various ingredients improves dough and bread properties. Scope and approach This review examines the effects of enzymes, emulsifiers, hydrocolloids, and oxidants on the properties of whole wheat bread and dough, with particular attention to effects on loaf volume and hardness. Wheat gluten and other plant materials are also discussed. Gaps in the research into whole wheat bread are identified, and future research needs are recommended. Key findings and conclusions Xylanase reduces the water absorption of whole wheat flour and increases loaf volume and crumb softness by hydrolyzing ararbinoxylans. α-amylase can be beneficial under certain conditions. Phytase may activate endogenous α-amylase. G4-amylase is promising but needs validation by further research on its effect on loaf volume, crumb hardness, and staling. Vital wheat gluten overcomes many of the challenges of whole wheat bread production and is found in the majority of commercial whole wheat breads. Emulsifiers DATEM and SSL can improve the volume, texture and staling profile of whole wheat bread. Several types of improvers are generally needed in combination to provide the greatest improvement to whole wheat dough and bread.

Hydrophobicity was introduced in the structure of guar gum (GG) by esterification with n-octenyl succinic anhydride (OSA), forming GG-OSA. This modification was evaluated by FTIR. Maximum degree of substitution of 0.025 was achieved by reacting GG with 0.4 mol OSA/mol of repeating unit of GG at 100 °C for 5 h using 0.5 equivalence of NaHCO3. This GG-OSA, with the introduced partial hydrophobicity, was evaluated for its effect on bread staling and glycaemic index (GI), primarily in comparison to diacetyl tartaric and fatty acid esters of glycerol (DATEM) and GG, respectively. GG-OSA demonstrated potential bread dough strengthening ability by improving its cohesiveness and hardness. On day 4, X-ray diffraction studies on bread containing GG-OSA at 2.5 g/kg (4.10%) indicated crystallinity closer to that containing DATEM at 4 g/kg (4.24%) and lower than control (6.86%) and GG (5.26%). This was corroborated with day 4 crumb firmness for breads containing GG-OSA (18.29 N) and DATEM (19.92 N). The GI of control bread was higher than experimental samples, although there was no statistically significant difference between samples containing the additives chosen in this study. Thus GG-OSA could be used as an effective anti-staling agent in bread.

The effect of amphoteric (lecithin), non-ionic (GMS) anionic (SSL and DATEM) surfactants at 0.25, 0.5 and 1% level on short biscuit dough containing multifaceted protein matrix due to the presence of multigrain and biscuit baking quality were carried out. The dough texture profile analysis (TPA), biscuits physical, textural, microstructural and sensory properties were studied to select the suitable surfactant for multigrain biscuits. Surfactants significantly (P ≤ 0.05) decreased the TPA dough hardness to varying levels from 91.63 N for control to 69.23 N (lecithin), 67.06 N (GMS), 78.93 N (SSL) and 81.13 N (DATEM) respectively at the 1% level. The springiness of the dough increased with the addition of surfactants indicating increased dough strength by interacting with protein and starch. Lecithin and GMS significantly affected all the color parameters, whereas SSL and DATEM did not show any considerable difference even at the 1% level. Biscuit weight, thickness and breaking strength decreased and diameter, spread ratio increased with the addition of surfactant. GMS showed maximum improvement in spread ratio and breaking strength even at 0.25% (10.05) and 0.5% (10.65) level compared to other surfactants at the same level. SEM studies indicated that addition of lecithin and GMS, starch granules appeared partially gelatinized, whereas SSL and DATEM improved the continuity of protein matrix and intact starch granules are embedded on it. Sensory studies indicated that among different surfactants, GMS at 0.5% level showed maximum improvement in all the sensory parameters and these biscuits had golden brown color, smooth surface, crisp texture and highest OAA.

Wheat gluten was isolated in a laboratory dough-batter flour separation process in the presence or absence of lipases differing in hydrolysis specificity. The obtained gluten was blended with wheat starch to obtain gluten-starch (GS) blends of which the water and oil binding capacities were investigated. Furthermore, GS blends were mixed into dough and processed into model breads, of which dough extensibility and loaf volume were measured, respectively. In comparison to GS blends prepared with control gluten, oil binding capacity was higher when GS blends contained gluten isolated with Lecitase Ultra (at 5.0 mg enzyme protein/kg flour), a lipase hydrolyzing both non-polar and polar lipids. Additionally, dough extensibility and total work needed for fracture were lower for dough prepared from GS blends containing gluten isolated with Lipolase (at 5.0 mg enzyme protein/kg flour), a lipase selectively degrading non-polar lipids. In GS blend bread making, this resulted in inferior loaf volumes. Comparable GS blend properties were measured when using control gluten and gluten isolated with YieldMAX, a lipase mainly degrading N-acyl phosphatidylethanolamine. In conclusion, properties of GS blend model systems are altered when gluten prepared in the presence of lipases is used to a degree which depends on lipase specificity and concentration.

The effect of the addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on the physicochemical and sensory properties of milk was investigated, as they are known to impart health benefits.; Results: For incorporating PS, a hydrophobic substance, FO and milk fat (MF) as an oil source, an emulsifier (DATEM) and PDX solution as an aqueous medium were used for the preparation of emulsion. Three emulsion formulations A (8 g PS, 8 g FO, 20 g PDX, 6 g MF), B (10 g PS, 10 g FO, 20 g PDX, 4 g MF) and C (12 g PS, 12 g FO, 20 g PDX, 2 g MF) were prepared and added individually to milk at a level of 50 g kg-1 . Based on sensory evaluation, formulation B was selected for fortification of milk. The fortified milk kept well at refrigerated temperature for 1 week, and changes in sensory, physicochemical and microbiological properties were comparable to those of control milk. The level of fortificants did not decrease in the milk after 1 week of storage.; Conclusion: An emulsion containing FO, PS and PDX could successfully serve as a potential delivery system for enhancing the nutritional and therapeutic potential of milk. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Enrichment of mayonnaise using delivery emulsions (DEs) containing 70% fish oil versus neat fish oil was investigated. DEs were produced with combined use of sodium caseinate, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and/or modified DATEMs with different length (C12 or C14) and covalently attached caffeic acid. Physical and oxidative stability of the mayonnaises were analyzed based on parameters including droplet size, viscosity, peroxide value, volatile compounds, and sensory properties. DEs addition to mayonnaise resulted in larger droplets and lower viscosity compared to neat fish oil. However, zeta potential was higher in mayonnaises with DEs containing DATEMs. Mayonnaise containing DATEM C14 had higher protein surface load leading to a thicker interfacial layer, lower formation of hexanal, (E)-2-hexenal, and (E)-2-heptenal as well as lower rancid odour intensity compared to mayonnaise containing DATEM and free caffeic acid, and thus benefitted from the location of the antioxidant at the interface.

The present study was aimed at investigating the effect of ionic and non-ionic emulsifiers at 3 different levels of 0.15, 0.30 and 0.45% per 100 g of flour on the physico-chemical properties, microstructure and water distribution of fish-meat based fried snacks. The results showed that the addition of distilled mono-glycerides (DMG) decreased the strength of the starch–protein network which resulted in increased expansion and decreased water holding capacity (WHC). The addition of diacetyl tartaric acid esters of mono-glycerides (DATEM) increased the WHC and the ordered structure between starch and proteins while oil uptake was decreased. Pasting properties such as breakdown, peak viscosity and pasting temperatures were increased with the addition of DATEM compared to DMG and the control indicating the strong interaction among DATEM, starch and proteins. Scanning electron microscopy (SEM) analysis showed that DATEM strengthened the starch–protein matrix and the dense and rigid microstructure with fewer voids while DMG increased the intercellular spaces between the molecules of starch and proteins. Low field nuclear magnetic resonance (LF-NMR) relaxometry analysis revealed that the amount of free water (T21) was decreased and that of bound water (T23) was increased in DATEM samples indicating the strong interaction between emulsifiers and macromolecules compared to the control and DMG. Moreover, protein in vitro digestibility was also increased with the addition of DATEM. The findings suggested that 0.30% DATEM can be used in snacks with improved physico-chemical and functional properties.

espanolEl objetivo de este trabajo fue evaluar el efecto de diferentes aditivos en el comportamiento reologico de masas de harina de platano nativa para la formulacion de una harina funcional libre de gluten. Este comportamiento fue analizado a traves de parametros como modulo elastico (G’), modulo viscoso (G’’), tangente de perdida (tan δ) y viscosidad aparente. La eleccion de la formulacion mas adecuada se realizo por medio de un diseno de experimentos completamente al azar por comparacion con el control (harina de trigo). La proteina de huevo, el emulsificador DATEM y la goma xantan generaron parametros viscoelasticos mas parecidos al control. La formulacion de la masa de harina funcional; mas similar al control fue aquella con concentraciones intermedias de los aditivos elegidos. Se concluye que el efecto de los aditivos sobre el comportamiento reologico de las masas de harina de platano depende de la naturaleza quimica del aditivo y de la composicion de la harina. EnglishThe objective of this work was to evaluate the effect of different additives in the rheological behavior of native plantain flour doughs for the formulation of a gluten-free functional flour. This behavior was analyzed through parameters such as elastic modulus (G '), viscous modulus (G "), tangent of loss (tan δ) and apparent viscosity. The choice of the most suitable formulation was done by means of a design of experiments completely randomized by comparison with the control (wheat flour). The egg protein, the emulsifier DATEM and xanthan gum generated viscoelastic parameters more similar to the control. The formulation of the functional flour dough that was most similar to the control was that with intermediate concentrations of the chosen additives. The conclusion is that the effect of the additives on the rheological behavior of the doughs of plantain flour depends on the chemical nature of the additive and the composition of the flour.

A novel series of lysine-based ampholytic amphiphiles, with alkylsuccinic anhydrides of varying chain lengths as hydrophobic acylating agents, were synthesized in medium to high yield (50.23–90.15%) based on a facile, catalyst-free method in water medium; and structurally confirmed by mass spectrometry (MS), Fourier transform infra-red (FTIR) spectroscopy, and 1H/ 13C nuclear magnetic resonances (NMR) analysis. The resulting compounds were subjected to pH-dependent amphiphilic property, ferrous ion chelating, DPPH antioxidant capacity, and cytotoxicity analyses. Results showed that CMC values decrease, γ value increase, and emulsion stability increase with the increase of medium pH, suggesting that the surface activity of synthetic compounds at air/water and oil/water interface under neutral and alkaline conditions was remarkably higher than that under acidic condition. Lauryl O-acylated malic lysine (compound 4b) presented excellent foaming ability close to commercial detergent sodium dodecyl sulphate; dodecyl succinic lysine (compound 4a) afforded highly stable o/w nanoemulsion. Moreover, compound 4b displayed comparable ferrous ion chelating property to lysine and 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidative capacity similar to a commercial food ingredient, diacetyl tartaric acid esters of mono- and di-glycerides (DATEM), indicating its multi-faceted functionalities. A cytotoxicity study of compounds 3b & 4b showed that they were non-toxic. Thus, these novel ampholytic amphiphiles may find multi-purpose applications in food, detergent, pharmaceutical, and cosmetic industry.

The objective of the present study was to evaluate the effect of enzymes (xylanase and amylase) and emulsifiers (SSL and DATEM) on the rheological properties of dough and physicochemical, textural, microstructural, nutritional, as well as sensory attributes of whole wheat bread (WWB). Based on the results, the combination of xylanase and emulsifiers had a synergetic influence on the dough rheology and bread attributes due to the interactions among enzyme-emulsifiers and bread ingredients. Incorporating xylanase, SSL, and DATEM into the whole wheat bread formulation significantly enhanced the stability, extensibility, total antioxidant activity, and general acceptability, while phytic acid content and hardness of the final bread were decreased. Regarding SEM analysis, a more homogeneous and uniformed texture was observed in the samples containing xylanase and emulsifiers, compared to the bread without any additives. On the other hand, amylase demonstrated no strengthening effect on whole wheat bread, this could be explained by its influence on the starch decomposition. WWB prepared with a combination of enzymes and emulsifiers was given higher scores in the organoleptic parameters. In conclusion, fortification of whole wheat bread with xylanase, amylase, SSL, and DATEM can play a positive role in the quality as well as the nutritional value of WWB.

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

Fractionation of lipase-treated wheat lipids showed that polar lipase-reaction products were responsible for their positive functional effects in breadmaking. The results allowed the conclusion that an optimal baking lipase preferably hydrolyzes monogalactosyl diglycerides and N-acyl phosphatidyl ethanolamine, but has only moderate activity towards digalactosyl diglycerides. Synergistic effects of digalactosyl diglycerides and their products digalactosyl monoglycerides (molar proportion 1:1) provide even a greater bread volume increase. Reconstitution baking (defatted flour plus lipid or lipid fraction added) partly provided contradictory results. 100% polar lipase-treated lipids were less active than untreated polar dough lipids plus polar flour lipids. Combinations of non-polar and polar lipase-treated lipids were even more active than the polar ones alone. It appears that the polar reaction products of baking lipases need the presence of unmodified lipids or non-polar lipids to provide optimal functional effects. The present data suggests that synergistic effects between different lipid classes might play a key role in the mechanism of action of baking lipases.

The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40: 10: 50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to < 20.0 N. The melting peak temperature was increased from 52 degrees C to between 53.0 degrees C and 57.0 degrees C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7-11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with-hydrocolloids can improve the quality and extend the shelf-life of composite cassava-maize-wheat breads.

Our previous research demonstrated high, sustained satiety effects of stabilized food foams relative to their non-aerated compositions. Here we test if the energy and macronutrients in a stabilized food foam are critical for its previously demonstrated satiating effects. In a randomized, crossover design, 72 healthy subjects consumed 400 mL of each of four foams, one per week over four weeks, 150 min after a standardized breakfast. Appetite ratings were collected for 180 min post-foam. The reference was a normal energy food foam (NEF1, 280 kJ/400 mL) similar to that used in our previous research. This was compared to a very low energy food foam (VLEF, 36 kJ/400 mL) and 2 alternative normal energy foams (NEF2 and NEF3) testing possible effects of compositional differences other than energy (i.e. emulsifier and carbohydrate source). Appetite ratings were quantified as area under the curve (AUC) and time to return to baseline (TTRTB). Equivalence to NEF1 was predefined as the 90% confidence interval of between-treatment differences in AUC being within −5 to +5 mm/min. All treatments similarly affected appetite ratings, with mean AUC for fullness ranging between 49.1 and 52.4 mm/min. VLEF met the statistical criterion for equivalence to NEF1 for all appetite AUC ratings, but NEF2 and NEF3 did not. For all foams the TTRTB for satiety and fullness were consistently between 150 and 180 min, though values were shortest for NEF2 and especially NEF3 foams for most appetite scales. In conclusion, the high, sustained satiating effects of these food foams are independent of energy and macronutrient content at the volumes tested.

Esters of fruit acids including acetic acid and mono- and diacylglycerols (MAG and DAG), also known as E 472 emulsifiers, are used in the food industry as food additives to adjust techno-functional properties like viscosity, emulsion stability and foaming stability in various products, mainly dairy products. Based on the respective acids, E 472 emulsifiers are classified in several categories with acetic acid esters (ACETEM, E 472a), lactic acid esters (LACTEM, E 472b), citric acid esters (CITREM, E 472c), and mono- and diacetyl tartaric acid esters (DATEM, E 472e) as the most prominent representatives. Besides fruit acid esters, E 472 emulsifiers mainly comprise MAG, DAG, triacylglycerols, free fatty acids, free fruit acids and free glycerol in different amounts. Here we present an innovative and sensitive method for the characterization of the composition of E 472 emulsifiers by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD). For HPTLC–FLD, technical emulsifiers were simply dissolved and analyzed on HPTLC silica gel plates after a two-fold development and derivatization with primuline, enabling the easy characterization and direct visual comparison of the emulsifier pattern (fingerprint) through the fluorescent lipid components under UV 366 nm. Thus, the HPTLC–FLD fingerprint approach represents a simple tool for the comparison of different samples, batches and categories of E 472. Coupling of HPTLC to mass spectrometry moreover enabled the identification of constituents of interest.

The sensory perception of o/w emulsions is determined by their structure and physicochemical properties. The aims of this study were (a) to determine the influence of oil droplet clustering in o/w emulsions on sensory perception and (b) to link their sensory attributes to rheological, tribological and structural properties. Clustered emulsions were prepared by combining o/w emulsions stabilised by different sets of emulsifiers: (a) positively-charged gelatine and negatively-charged whey protein (WPI), and (b) positively-charged gelatine and negatively-charged diacetyl tartaric acid ester of mono- and diglycerides (DATEM). Oil droplet clusters ranging in diameter from 1 to 50 μm were obtained. The difference in charge density between gelatine- and DATEM-stabilised oil droplets was higher than that between gelatine- and WPI-stabilised droplets. This difference allowed to alter the interaction strength within oil droplet clusters. The sensory perception of clustered emulsions was quantified using the Rate-All-That-Apply (RATA) methodology with untrained subjects (n = 83). Participants assessed o/w emulsions varying in cluster size (1 μm–50 μm), cluster strength (tuned by changing the emulsifier-pairs), and single droplet emulsions with and without adjusted viscosity, as well as a reference emulsion with large single droplets (comparable in size to emulsions with large clusters). Creaminess and thickness intensities were significantly higher for clustered o/w emulsions compared to that of single droplet o/w emulsions with the same oil content and similar oil droplet/cluster size. With increasing cluster size, creaminess and thickness intensities increased significantly for hetero-aggregated clusters with weak interactions (gelatine-whey protein). When cluster interactions were stronger (gelatine-DATEM), creaminess intensity increased to a lesser extent and grittiness intensity increased considerably. Thickness and creaminess were strongly correlated to the rheological (e.g. consistency) and tribological properties (e.g. fiction coefficient at 10 mm/s) of o/w emulsions with clustered oil droplets. Grittiness and fattiness were strongly correlated to the tribological properties (slope of mixed regime) of o/w emulsions and their interactions with saliva. We conclude that clustering of oil droplets in o/w emulsions by hetero-aggregation allows to enhance the sensory perception of fat-related attributes by tuning rheological and tribological properties, and provides an effective method to structure liquid foods to obtain specific sensory properties.

It is hypothesized that rapeseed lecithins may have different emulsifying and antioxidant properties in delivering fish oil compared to soy lecithin based on previous studies. The results showed that in vitro antioxidant activities of rapeseed lecithins were stronger than those of soy lecithin. Emulsions stabilized by rapeseed based lecithins and DATEM were stable over 3 months at 4 °C, whereas the creaming of emulsions containing soy lecithin started immediately after its preparation. Zeta-potential of rapeseed lecithins was higher than soy lecithin and DATEM, which partially contributed to the emulsion stability. Although the particle sizes of emulsions prepared by rapeseed lecithins increased after 14 days storage, no creaming was observed. Lipid oxidation as indicated by TBARS values suggested that DATEM was the most unfavorable, followed by soy lecithin. It is concluded that rapeseed lecithins are better than soy lecithin and DATEM in terms of emulsion stability and antioxidant capability, respectively.

Thepla is Indian unleavened flatbread made from whole-wheat flour with added spices and vegetables. In the present study, effect of addition of various emulsifiers such as sodium stearoyl-2-lactylate (SSL), di acetyl tartaric acid ester of monoglyceride (DATEM) and glycerol mono-stearate (GMS) were studied. Further hydrocolloids (guar gum, carrageenan) and modified polysaccharides [hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose] were added at the concentration ranging from 0.25 to 1 % on the basis of whole wheat flour to prepared the doughs. These thepla doughs were analyzed for rheology and theplas were analyzed for tear force. Additives helped in improvement of dough and thepla quality. Guar gum increased dough stickiness and strength to the highest (31.12 and 1.76 g respectively). Also, guar gum decreased tear force value of thepla to 208.4 g. Tear force was found to be increasing with the duration of storage. Highest improvement in thepla dough and quality was obtained by the addition of guar gum at 0.75 % which retained the softest texture of thepla.

The effect of three enzymes on the rheology and the baking performance of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to make up the gluten dilution. A full factorial 23 design with central point in triplicate was applied with dough formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and the enzymes: transglutaminase (0–8 mg/100 g), glucose-oxidase (0–5 mg/100 g) and xylanase (0–1 mg/100 g). Dough produced without RS or enzymes was considered as regular and dough produced with RS and without enzymes was considered as control for comparison. Bread was produced from regular, control and optimum formulations and the quality was assessed concerning specific volume, firmness and preference by sensory panel. Enzymes had significant effect (p

The aim of this study was to evaluate the effects of two emulsifiers, sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid esters of mono and diglycerides (DATEM) on the physical and textural characteristics of gluten-free (GF) cheese bread and the influence they have during storage. DATEM and SSL in percentages of 0.5 and 1.0 were added based on the amount of cheese in the formula. The dough behaved as a viscoelastic solid, adjusting itself to a model consisting of three Maxwell elements with a spring in parallel. The results indicate that emulsifiers had no significant effect on dough rheology. The emulsifiers affected the physical and textural characteristics of GF cheese bread. The height, diameter and specific volume of the samples decreased with higher concentrations of emulsifiers in the formula, while the yield and crumb hardness increased. Crust fracture and crumb hardness of samples increased during storage, thus the emulsifiers did not control product aging. Practical Applications Large-scale production and the rise in consumers that demand good-quality GF products have brought about the need to use food additives, such as emulsifiers, which are used as antiaging agents in bakery products by increasing their shelf life. Few studies have been carried out into the use of emulsifiers in GF products. For this reason, it is considered of great importance to evaluate the effect that these additives have on GF cheese bread, which is made by blending mainly sour cassava starch, water or milk, cheese, salt, sugar and fat. This product has a large market in South America and could be an alternative for celiac patients in that region.

In this study, chia seed flour (CSF) was used in gluten-free noodle formulation at different levels (0, 10, 20 and 30%, w/w) with and without diacetyl tartaric esters of mono (and di) glycerides (DATEM). Chemical, nutritional, sensory properties and cooking quality of gluten-free noodle samples were investigated. Protein, fat, antioxidant activity and total phenolic content of gluten-free noodles increased by 1.7, 5.5, 2.6 and 2.0 times at 30% usage level of CSF as compared to control sample. Phytic acid and phytate phosphorus content increased from 168.30 mg/100 g and 47.46 mg/100 g to 1057.69 mg/100 g and 298.27 mg/100 g, respectively with CSF usage. Increase of CSF level in gluten-free noodle samples caused an expected increase in the amounts of Ca, P, K, Mg, Fe and Zn. Noodle samples containing CSF showed darker colour than control. Significant increase was observed in volume increase and weight increase values with CSF addition. DATEM reduced cooking loss values of noodle samples. The use of CSF improved the gluten-free noodles taste and odor score. As a result, 20% of CSF with DATEM can be used in gluten-free noodle formulation with acceptable sensory attributes of raw and cooked samples. The present results showed that CSF had a good potential to improve the nutritional quality of noodle.

While endogenous wheat lipids exert a major effect on bread quality, little is known on the way they impact on bread loaf volume (LV). Here we altered wheat flour lipid composition during bread making using lipases in situ. Lipopan F, Lecitase Ultra, and surfactants increased LV to similar extents. The increases in bread LV as a result of these enzymes were related to decreased levels of galactolipids and phospholipids and concomitant increased 'lyso'-lipid as well as free fatty acid (FFA) levels. The FFA formed were transferred to the free lipid fraction, while the 'lyso'-lipids remained in the bound lipid fraction. For optimal gas cell stabilisation, an equilibrium between the lipid classes present and hence, the type of mesophase formed, is essential. Sufficient levels of lipids forming lamellar mesophases and lipids forming hexagonal I mesophases, which respectively form condensed monolayers or emulsify (deleterious) non-polar lipids in dough liquor, are needed.

A consumer test of composite cassava:maize:wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as appearance, texture, smell, flavour, and crumb and crust colour were evaluated, and the consumption pattern and purchase intent were determined using a structured questionnaire. Composite bread quality characteristics, such as specific volume, crust colour, moisture content and firmness, were assessed instrumentally. The consumers’ overall acceptance of the composite bread with a mixture of roasted and sundried cassava flours and added HM pectin and LC had a score of 7.58, which was slightly higher than 7.28 for the composite bread with roasted cassava flour. The hedonic test showed that the perceived overall quality of the optimized composite bread based on roasted cassava flour with CMC and DATEM had a score of 7.47, which was significantly higher than the corresponding bread with HM pectin and LC (7.01), but not significantly different from commercial wheat bread (7.82). Crust colour and crumb colour and firmness correlated highly with their perceived sensorial counterpart properties.