Journal articles: 'Baked products – Evaluation'

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Rathnayake, H. A., S. B. Navaratne, and C. M. Navaratne. "Porous Crumb Structure of Leavened Baked Products." International Journal of Food Science 2018 (August 5, 2018): 1–15. http://dx.doi.org/10.1155/2018/8187318.

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Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling. Development of the porous crumb structure mainly depends on dough ingredients and processing conditions. Hence, certain modifications for those factors (incorporating food hydrocolloids, emulsifiers, improvers, etc.) have been conducted by cereal sciences for obtaining well-developed porous crumb structure and retard staling. Several image analysis methods are available for analyzing microstructural features of porous crumb structure, which can directly affect the mechanical and sensorial properties of the final product. A product with a well-developed porous crumb structure may contain the property of higher gas retention capacity which results in a product with increased volume and reduced crumb hardness with appealing sensorial properties.

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Hussain, Shahzad, Faqir Muhammad Anjum, Masood Sadiq Butt, Mohammad Saleh Alamri, and Muhammad Asim Shabbir. "Development and Evaluation of Nutritionally Superior Baked Products Containing Flaxseed." Pakistan Journal of Nutrition 11, no. 2 (January 15, 2012): 160–65. http://dx.doi.org/10.3923/pjn.2012.160.165.

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Malik, Swati, Shweta Saloni, and Komal Chauhan. "Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran." Current Nutrition & Food Science 16, no. 4 (July 13, 2020): 523–29. http://dx.doi.org/10.2174/1573401315666190112144508.

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Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.

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Silva, Juan L. "EVALUATION AND BATING OF SENSORY ATTRIBUTES IN BAKED AND CANNED SWEETPOTATOES." HortScience 28, no. 4 (April 1993): 262D—262. http://dx.doi.org/10.21273/hortsci.28.4.262d.

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A total of 6 cvs and 14 lines of sweetpotatoes were analyzed by sensory panel for baking and canning quality. Baked samples were cured, washed, foil-wrapped, and baked for 1.5 h at 177°C. Canned samples were lye peeled and finished, packed with 20°Brix sucrose in 303 × 406 cans, and retorted for 25 min at 121.1°C. Beauregard and 'L86-33' scored the highest on canned samples. In analyzing the different sensory attributes, color uniformity had the highest partial R2 for both baked (0.61) and canned (0.67) products. Moistness (R2=0.13) and mouthfeel (R2=0.15) were the subsequent important factors followed by eye appeal, smoothness, lack of fiber and attractiveness. Thus color attributes accounted for 67.0% (baked) and 78.4% (canned) of the average rating of sweetpotatoes. Textural attributes followed with flavor being last with 1.0% and 1.1%. for baked and canned products, respectively. When averaging all samples, eye appeal and color uniformity were below the acceptable rating (6) in baked samples. For canned samples. attractiveness and color intensity were rated the lowest. This work shows that the average or total score given to a cv/line should be the result of the weighted scores of each attribute rated and not the arithmetic mean. Also, breeders should incorporate color intensity, uniformity, and susceptibility to browning ratings early in their program.

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Seth, Kripa, and Anita Kochhar. "Formulation and nutritional evaluation of baked products supplemented with partially defatted peanut flour." Nutrition & Food Science 47, no. 6 (November 13, 2017): 808–16. http://dx.doi.org/10.1108/nfs-12-2016-0188.

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Purpose Due to the increased consumption of fast foods in India, especially among the youngsters, obesity and related health ailments have become a serious concern. Fast foods provide empty calories which calls for an urgent need to improvise their nutritional value rendering them “nutrient dense”. The purpose of this research was development and nutritional evaluation of baked products incorporated with partially defatted peanut flour. Design/methodology/approach Three baked products, namely, pizza base, buns and bread were developed using standardized recipes with different levels of incorporation of defatted peanut meal flour. These products were organoleptically evaluated by a trained panel of ten judges using nine-point hedonic scale. The selected samples of each product were nutritionally evaluated for proximate composition and mineral content along with their respective control samples. Findings Results from sensory evaluation revealed that pizza base, buns and bread were most acceptable at 10, 10 and 15 per cent level of incorporation of partially defatted peanut flour, respectively. The developed products were found to have high protein, crude fiber, calcium and iron, i.e. 11.5-12.4 per cent, 1.4-1.8 per cent, 19.2-20.4 mg/100 g, 1.8-2.3 mg/100 g content, respectively. p-values for the same were also calculated. Originality/value Keeping in view the nutritional benefits of peanut flour and trending consumption of bakery products among children and other age groups, these products can be commercialized to improve the nutritional value of empty calorie baked products as these products are consumed very frequently. Defatted peanut meal although being nutrient rich has generally been used as animal feed or is discarded as waste. The role of this meal in the human diet has not been explored to the best.

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Kilic, Mehmet, Lütfiye Çilkol, and Erdal Taşkın. "Evaluation of some predictive parameters for baked milk tolerance in children with cow's milk allergy." Allergologia et Immunopathologia 49, no. 2 (March 1, 2021): 53–59. http://dx.doi.org/10.15586/aei.v49i2.64.

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Background: Inclusion of baked-milk products to the diet appears to markedly accelerate tolerance to unheated milk compared to a strict avoidance diet.Objective: The present study aims to investigate the predictors of baked-milk tolerance in children with Immunoglobulin E (IgE)-mediated cow’s milk (CM) allergy.Methods: The study included 80 patients diagnosed with IgE-mediated CM allergy upon oral food challenge (OFC) testing at our clinic. Patients who developed and did not develop reactions during OFC with baked milk were compared considering clinical and laboratory parameters.Results: Eighty patients with CM allergy comprised 48 male and 32 female infants with an average age of 7.25 ± 2.45 (3–13) months. We found that 62.5% of them showed tolerance to baked milk in the OFC test performed with cakes containing 2.6-g milk protein. When the patients who tolerated and could not tolerate baked-milk products were compared for test results, we detected a statistically significant intergroup difference regarding diameter of wheal in skin prick test (SPT) performed with muffin slurry, levels of specific Immunoglobulin E (sIgE) in CM, sheep’s milk (SM), goat’s milk (GM), casein, and the amount of unheated milk consumed until a reaction developed in the OFC test performed with unheated milk (P < 0.05).Conclusion: We defined novel decision points based on CM, SM, GM, casein sIgE levels, wheal diameter in SPT with muffin slurry, and the amount of milk ingested during OFC performed with unheated milk that may be useful in predicting outcomes of baked-milk ingestion.

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Pasha, Imran, Suhaib Rashid, Faqir Muhammad A, M. Tauseef Sultan, Mir M. Nasir Qayy, and Farhan Saeed. "Quality Evaluation of Wheat-Mungbean Flour Blends and Their Utilization in Baked Products." Pakistan Journal of Nutrition 10, no. 4 (March 15, 2011): 388–92. http://dx.doi.org/10.3923/pjn.2011.388.392.

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Cheong, Ling-Zhi, Chin-Ping Tan, Kamariah Long, Nor Aini Idris, Mohd Suria Affandi Yusoff, and Oi-Ming Lai. "Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products." European Journal of Lipid Science and Technology 113, no. 2 (February 2011): 253–61. http://dx.doi.org/10.1002/ejlt.201000296.

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BRAMESCO, NICOLE P., and CAROLE S. SETSER. "APPLICATION OF SENSORY TEXTURE PROFILING TO BAKED PRODUCTS: SOME CONSIDERATIONS FOR EVALUATION, DEFINITION OF PARAMETERS AND REFERENCE PRODUCTS." Journal of Texture Studies 21, no. 3 (October 1990): 235–52. http://dx.doi.org/10.1111/j.1745-4603.1990.tb00478.x.

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Lauková, Michaela, Lucia Minarovičová, Jolana Karovičová, and Zlatica Kohajdová. "Quality evaluation of sweet potato powder-enriched cereal products." Food Science and Technology International 25, no. 6 (April 10, 2019): 523–32. http://dx.doi.org/10.1177/1082013219842711.

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The effects of wheat flour substitution by sweet potato powder on rheological parameters of wheat dough and physical parameters of cookies and crackers were analyzed. Wheat flour was substituted with sweet potato powder at level 2.5%, 5%, 7.5%, and 10%. Sweet potato powder was characterized by high water holding capacity (9.00 g/g) and swelling capacity (8.16 cm3/g). The addition of sweet potato powder significantly changed the rheological properties of wheat dough (water absorption and mixing tolerance index were increased, dough stability was reduced, and dough development time was prolonged). It was also found that volumes of cookies and crackers were decreased, and spread ratios were increased with the addition of sweet potato powder. Lightness of baked products decreased and yellowness increased with the addition of sweet potato powder. Incorporation of sweet potato powder significantly decreased the hardness of cookies and crackers. Sensory evaluation showed that the most acceptable cookies and crackers were the ones obtained after the addition of sweet potato powder at level 2.5% and 7.5%, respectively.

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Frakolaki, Georgia, Virginia Giannou, and Constantina Tzia. "The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour." Food Science and Technology International 26, no. 6 (February 18, 2020): 485–92. http://dx.doi.org/10.1177/1082013220905379.

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The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly baked and frozen form, and determine the optimal ratio for products with satisfactory quality characteristics. Freshly baked samples were prepared using different spelt–wheat flour mixtures ranging from 0 to 100% spelt at 10% intervals, while batches containing 0, 30, 50, 80, and 100% spelt were prepared in the case of frozen dough samples. The characteristics of the final baked products (dough volume expansion, specific volume, crust and crumb color, hardness, and water activity) were evaluated. Results showed that spelt flour proportions up to 20% provide bread with quality and sensory characteristics similar to wheat, while proportions higher than 70% lead to products with inferior properties. Therefore, samples with spelt content between 30 and 60%, although slightly degraded, remained highly acceptable.

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Veillard, Patrick V., and Jozef L. Kokini. "Evaluation of the Apogee Wheat Variety for its Utilization in Baked Products and Noodles." Habitation 11, no. 4 (September 1, 2008): 185–201. http://dx.doi.org/10.3727/154296608785908606.

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Bawiec, Piotr, Magdalena Halabis, Zbigniew Marzec, Andrzej Kot, Janusz Solski, and Kinga Gawel. "Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products." Current Issues in Pharmacy and Medical Sciences 27, no. 2 (June 1, 2014): 71–75. http://dx.doi.org/10.2478/cipms-2014-0016.

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Abstract Considering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very important to know the composition and level of bio-elements. That is why the main target of this study was to evaluate the concentration of selected trace elements: chromium (Cr), nickel (Ni), iron (Fe) and manganese (Mn) in wheat grain, wheat bran, different wheat and rye flour types and variety of breadstuff also with addition of grains and seeds from different bakeries and mills. Another task was to analyze if the technological process has an influence on secondary despoil of bread goods with heavy metal elements. The analyzed trace elements were measured with a precise and accurate atomic absorption spectrophotometric method (AAS) and the results were expressed in mg/kg of selected sample. Obtained results show that bread and grain products are a good source of trace elements like chromium, nickel, iron and manganese. However, the higher levels of chromium and nickel in bread goods could rather be an effect of impurity caused by a technological process in mill and bakeries.

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Lille, Martina, Anni Kortekangas, Raija-Liisa Heiniö, and Nesli Sozer. "Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour." Foods 9, no. 11 (October 23, 2020): 1527. http://dx.doi.org/10.3390/foods9111527.

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This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.

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Gyedu-Akoto, Esther, Stephen Yaw Opoku, and Emmanuel Ofosu-Agyei. "Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits." Nutrition & Food Science 49, no. 4 (July 8, 2019): 752–61. http://dx.doi.org/10.1108/nfs-10-2018-0270.

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Purpose Refined wheat flour is a key ingredient for preparing biscuits because of its gluten content. However, biscuits prepared from refined flour are characterised with low proteins, fat and mineral content. This study aims to improve the nutritive and sensory values of biscuits using roasted coffee and dry kola powders. Design/methodology The powders were incorporated into biscuits at different levels of 5, 10, 15 and 20 per cent. Proximate and sensory analyses were conducted on the products obtained to determine the effects of the powders on the products. Findings The coffee biscuits had carbohydrate, protein, fat and energy contents of 57.0-69.5 per cent, 3.3-5.5 per cent, 20.4-31.8 per cent and 389-404 kcal/g, respectively, while those of the kola biscuits were 67.0-70.5 per cent, 1.5-3.5 per cent, 20.4-23.8 per cent and 384-395 kcal/g, respectively. Sensory evaluation of both products showed that coffee significantly improved sensory attributes such as flavour (p = 0.03) and colour (p = 0.00). Thus coffee powder can be used to enhance both the nutritional and sensory qualities of biscuits. Originality/value This study was to promote the use of coffee and kola in locally produced baked products and meet consumer demand for healthy and natural foods.

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Lauková, Michaela, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, and Lenka Tomášiková. "Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls." Food Science and Technology International 23, no. 6 (April 11, 2017): 490–99. http://dx.doi.org/10.1177/1082013217704122.

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Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

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Thakur, Monika, and Karuna Singh. "Studies on nutritional, quality and sensory evaluation of value added baked products with button mushroom (Agaricus bisporus) powder." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 14, no. 1 (January 15, 2018): 173–79. http://dx.doi.org/10.15740/has/ijas/14.1/173-179.

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Bojňanská, T., H. Frančáková, P. Chlebo, and A. Vollmannová. "Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S236—S240. http://dx.doi.org/10.17221/967-cjfs.

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The goal of this study is the evaluation of enriched bread prepared with an addition of buckwheat as a source of biologically active components in nutrition. Experimental pastry was baked using buckwheat wholegrain flour blended with wheat flour in different portions (10%, 20%, 30%, 40% and 50%) in order to observe the influence of buckwheat addition on dough processing and the quality of the final baked products. Taking into account the overall acceptability rating, it was concluded that bread with an addition of up to 30% of buckwheat could be baked with satisfactory evaluation results. The content of rutin in loaves in a consumable form prepared with a buckwheat addition varied between 7.76 mg/kg and 26.90 mg/kg. The clinical study which followed the baking experiment was based on the consumption of enriched bread (30% buckwheat, between 34.7 mg/kg and 38.2 mg/kg rutin content in dry matter) by a group of volunteers during a period of four weeks. The results approved the increase of the total antioxidant status thanks to the buckwheat enriched bread consumption from the value of 1.135 ± 0.066 mmol/dm3 at the beginning of the study to 1.46 ± 0.083 mmol/dm3 at the end of the study, i.e. significant differences.

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Lavrenova, Z. I., and N. E. Nazarova. "Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (December 17, 2018): 272–77. http://dx.doi.org/10.20914/2310-1202-2018-3-272-277.

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The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

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Prabhu, Radhika D., C. Usha Devi, and R. Navaneetha. "Development and Evaluation of Protein Rich Nutri Bites for Adolescents." Indian Journal of Nutrition and Dietetics 55, no. 3 (July 5, 2018): 308. http://dx.doi.org/10.21048/ijnd.2018.55.3.20046.

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Value addition of foods is of current interest because of increasing nutritional awareness among consumers. Adolescents’ protein requirements are high and hence value addition using millets is one way to meet the protein needs particularly through baked foods. An investigation was undertaken to develop protein rich nutri bites. Standardization trials indicated that incorporation of 10% jowar,5% bajra,10% foxtail millet,10% whole wheat flour,5% refined wheat flour, 20% groundnuts,10% almonds,5% chia seeds,5% watermelon seeds,5% whey protein,10% butter and 5% spices was highly accepted. The present study aimed at sensory evaluation, proximate analysis and shelf life study of the protein rich nutri bites (value added baked snack).The products were subjected to sensory evaluation by 25 semi trained panelists. Sensory qualities included appearance, colour, texture, taste, odour and overall acceptability. A 9-point hedonic rating scale was used. There was no statistical significant (p>0.05) difference with respect to texture and overall acceptability. The developed product contained 2.91% moisture, 19.8g protein, 20.06g fat, 1.65g total fiber, 2.9g ash, 51.9g carbohydrate and 422.02kcal energy per 100g on dry weight basis with a shelf life of 15-30 days. In adolescents this would replace junk food and also prevent overeating as it provides satiety. It is also useful for fitness enthusiasts as protein helps in building muscles.

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Silva, Daiana Freitas da, and Ana Luisa Kremer Faller. "Spices addition as strategy for polyphenol increase in baked product." Research, Society and Development 10, no. 3 (March 9, 2021): e13210312869. http://dx.doi.org/10.33448/rsd-v10i3.12869.

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Spices are a rich source of polyphenols and when consumed regularly in the diet contribute to the beneficial health effects of these bioactive compounds. The aim of this study was to elaborate a baked product, honeybreads, without spices, control honeybread (CHB) and with ) the addition of spices, spiced honeybread (SHB, estimate their polyphenol content and evaluate their sensory acceptance. The macronutrient composition was calculated using the Brazilian Food Composition Database and phenolic compounds content calculated based on Phenol-Explorer 3.0 database. For sensory evaluation, a consumer panel was established, and a seven-point structured hedonic scale applied for: aroma, texture, appearance, taste and total acceptance. Each formulation yielded seventy 16g servings with similar calories. The total phenolic compound content, per serving, of SHB was 11,198mg and for CHB 9,483mg, content approximately 18% higher with the addition of spices. Both formulations showed good acceptability based on the acceptability index with over 75% on every parameter. Selection of specific ingredients can positively impact polyphenol content in baked products without compromising sensory characteristics.

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Gao, Jingrong, Margaret A. Brennan, Susan L. Mason, and Charles S. Brennan. "Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins." Journal of Food Quality 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/8636043.

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Sugar is a main ingredient of muffins and other baked products, so removal or reduction of sucrose negatively affects product appearance, texture, and mouthfeel. The aim of this study was to investigate the colour, textural properties, and sensory characteristics of sugar replaced muffins made using stevianna in combination with cocoa powder and/or vanilla. Optimal results were obtained with 50% stevianna, leading to muffins similar to the control products and having a high level of acceptance in sensory evaluation. Sugar-free muffins (100% stevianna) were harder in texture and more compact in crumb compared to the control. Results from sensory evaluation also illustrated that 100% stevianna addition led to muffins with poorer acceptance, harder texture, and a drier mouthfeel when compared against the control. This study also investigated the use of cocoa powder and/or vanilla to mask the stevianna bitterness in terms of aftertaste.

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Simakov, Yu G., S. A. Livinskaya, S. V. Smorodinskaya, and V. A. Purtskhvanidze. "Evaluation of the genome stability of schoolchildren with different food preferences by micronucleus test." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 15, 2021): 138–42. http://dx.doi.org/10.33920/igt-01-2102-09.

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The results of questionnaire and micronucleus testing of a group of 10-11 years old students are presented. The infl uence of food preferences on stabilization and destabilization of the genome was assessed using the micronucleus test (MNT) on the buccal epithelium. The greatest amount of micronuclei (MN) was found in schoolchildren who prefer dairy products (15±2.8) and cereals (19±1.4). The destabilization of the genome, determined by the MNT test, is most noted in schoolchildren who prefer dairy dishes and cereals. A value close to the average value typical for the schoolchildren population of this region, equal to 4.6±0.7, was obtained in schoolchildren who prefer vegetables and fruits, which indicates a favorable stabilization of the genome in this group of the studied. In schoolchildren who prefer confectionery, the frequency of occurrence of micronuclei in the buccal epithelium is 2.7±0.3. The groups of products, according to the degree of ability to form ME, can be arranged in the following order: cereals > dairy dishes > meat and fi sh dishes > vegetables and fruits > confectionery and baked goods.

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Rudenko, O. S., N. B. Kondratiev, M. A. Pesterev, A. E. Bazhenova, and N. V. Linovskaya. "Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 4 (February 11, 2020): 62–70. http://dx.doi.org/10.20914/2310-1202-2019-4-62-70.

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Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.

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Moiseeva, Nataliya, and Oleg Motovilov. "Quality and Safety Indicators Development of Smoked and Baked Turkey Meat Product." Food Industry 5, no. 1 (March 17, 2020): 44–49. http://dx.doi.org/10.29141/2500-1922-2020-5-1-5.

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The article presents the recipe for a smoked and baked Turkey meat product including meat from the poultry carcass breast part, horseradish, seasoning “Herbs for Poultry”, ground ginger. The research considers production technology of smoked and baked fillet in stages: input control of raw materials and auxiliary materials; components preparation according to the recipe; meat cutting into oval-shaped thins; marinade and brine preparation; raw materials processing; heat treatment, cooling; quality control and product storage. Experimental samples evaluation included the indicator study: organoleptic (appearance, color in the section, smell, aroma, taste); physical and chemical (acidity, mass fraction of protein, fat, water, ash); microbiological (QMAFAnM, Coliform bacterias, E. coli, Salmonella, S. aureus, Clostridium). All the studied microbiological indicators met the requirements of the TR/TS 021 “On the Food Safety” and TR/TS 034 “On the Meat and Meat Products Safety”. The heat treatment methods used during the study allow to increase the shelf life of the finished product while maintaining microbiological purity. The quality characteristics of the finished product obtained during storage confirmed the stated shelf life. The research result established regulated indicators: the shelf life of smoked and baked Turkey meat product is no more than 7 days; the storage temperature is 4 ± 2 °C.

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Tsao, Hoi See, Lauren Allister, Takuyo Chiba, Jonathan Barkley, and Rose Goldman. "A Case Report of Cake Frosting as a Source of Copper Toxicity in a Pediatric Patient." Clinical Practice and Cases in Emergency Medicine 4, no. 3 (August 2, 2020): 384–88. http://dx.doi.org/10.5811/cpcem.2020.7.47267.

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Introduction: Copper is an uncommon source of metal toxicity in children that requires a high index of suspicion for diagnosis. Case Report: We describe the unique presentation of a 12-month-old girl who developed acute onset of vomiting and diarrhea after ingestion of a copper-contaminated birthday cake. Conclusion: This case highlights the presentation, evaluation, and management of the rare pediatric patient who presents with copper poisoning. This case also illuminates the public health implications of potential metal poisoning when using non-edible decorative products in homemade and commercially prepared baked goods.

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Labropoulos, Athanasios E., Theo Varzakas, Stelios Anestis, Tsoukos Kostas, and Panagiotis Panagiotou. "Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products." International Journal of Food Engineering 9, no. 2 (May 22, 2013): 209–15. http://dx.doi.org/10.1515/ijfe-2012-0018.

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AbstractThe production of coated foods using batters and breading is widespread in various meat, fish and vegetable products including poultry, i.e. chicken meat cuts. Thus, samples of coated and uncoated chicken meat cuts, i.e. leg and breast, fried or baked were applied in this study. Five batter samples as well as a breading coating sample were evaluated against non coated samples for physicochemical and sensory characteristics. The results indicated that batters enriched with protein produced coating systems with increased crispiness and adhesion while batters enriched with modified corn starches resulted in improved product yields. A combination of wheat flours with modified waxy corn starches resulted in products with excellent adhesive properties, desirable thickness, good crispness and appearance. The cooked meat pieces (coated and uncoated) were packaged after cooling in plastic bags and stored at ‒18C for further analysis, i.e. moisture, water activity, thiobarbituric acid (TBA) and pH values. The results showed reduction in moisture and water activity values and increase in pH and TBA values for the tested (coated and uncoated) products at 0, 1, 4, 8, 12, 16 and 24 weeks of testing periods. Sensory evaluation analysis showed a significant preference for the coated samples compared to the uncoated products.

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Cesbron-Lavau, Gautier, Aurélie Goux, Fiona Atkinson, Alexandra Meynier, and Sophie Vinoy. "Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response." Nutrients 13, no. 2 (January 26, 2021): 381. http://dx.doi.org/10.3390/nu13020381.

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During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

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Raczyk, Marianna, Bartosz Kruszewski, and Dorota Michałowska. "Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread." Molecules 26, no. 15 (July 30, 2021): 4641. http://dx.doi.org/10.3390/molecules26154641.

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Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.

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Minarovičová, Lucia, Michela Lauková, Jolana Karovičová, Zlatica Kohajdová, and Veronika Kepičová. "Gluten-free rice muffins enriched with teff flour." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (March 25, 2019): 187–93. http://dx.doi.org/10.5219/1045.

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In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors.

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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (January 1, 2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.

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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.

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Dulova, E. V., M. Yu Kiseleva, Yu G. Nasyrova, S. Kuzmina, and N. Prazdnichkova. "Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives." BIO Web of Conferences 17 (2020): 00045. http://dx.doi.org/10.1051/bioconf/20201700045.

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Nowadays the state policy in the field of healthy nutrition of the population pays special attention to the development, production and sale of functional products with the purpose of preservation and promotion of health of the population, prevention of diseases, including those caused by defective and unbalanced nutrition of children and adults. The enrichment of bread with iodine is effective and safe, technologically feasible, has a minimal impact on the price of products. The bread production according to the experimental variants was carried out by the method of test laboratory baking, followed by the assessment by quality indicators according to generally accepted methods. Iodine additives were added during the mixing of the dough with liquid components. It was established that iodine-containing raw materials had an ambiguous effect on the overall baking evaluation of bread baked from wheat-rye flour with the addition of iodine-containing raw materials. With each stage of the technological process, a gradual decrease in the iodine content in all samples occurs due to the influence of various temperatures and mechanical stress. Bread with the addition of iodine casein after kneading contains 147.75 micrograms of iodine, after proofing – 126.64 micrograms, and after baking – 94.99 micrograms. During storage, a similar situation is observed, for example, after 24 hours of storage the bread with the addition of iodinedar contains 68.43 ng. and after 48 hours – 59.77 gg.

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Montevecchi, Giuseppe, Fabio Licciardello, Francesca Masino, Lucian T. Miron, and Andrea Antonelli. "Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products." Innovative Food Science & Emerging Technologies 69 (May 2021): 102666. http://dx.doi.org/10.1016/j.ifset.2021.102666.

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Čížková, H., M. Voldřich, J. Mlejnecká, and F. Kvasnička. "Authenticity evaluation of tea-based products." Czech Journal of Food Sciences 26, No. 4 (August 22, 2008): 259–67. http://dx.doi.org/10.17221/10/2008-cjfs.

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This study proposes a method for estimating the content of tea in tea-based products. Broadly, this methodology is based on selecting chemical markers of the quality and authenticity of tea (and, therefore, of tea-based products), optimising the relevant analytical methods, and determining variations (type, origin, quality) among samples of green and black leaf teas. The contents of the selected markers (theobromine, caffeine, theanine, and total polyphenols) in tea-based products (iced teas, instant teas) were determined. Then, the dry tea content in these products, expressed as the equivalent amount of dry tea leaves, was calculated on the basis of two sets of mean data for these analytes: average literature data, and the mean experimental data obtained with our samples of leaf tea. With regards to the latter, we propose to use of the following averages for caffeine, theobromine, theanine, and polyphenols: for 100 g of black tea-based products 1.9 g, 0.13 g, 1.3 g, and 9.1 g, respectively; for 100 g of green tea-based products 1.9 g, 0.16, 1.7 g, and 14.7 g, respectively. Using this method, we found that approximately one third of the analysed samples failed to meet the tea extract levels required by German and Austrian legislations, while about 10% did not comply with the less demanding Czech legislative requirements.

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Qumar, Neha. "STUDY OF NUTRITIONAL CONSTITUENTS AND SENSORY EVALUATION OF BAKERY PRODUCTS PREPARED FROM SEED AND BARK OF PRUNUS PERSICA (PEACH)." International Journal of Research -GRANTHAALAYAH 4, no. 6 (June 30, 2016): 12–24. http://dx.doi.org/10.29121/granthaalayah.v4.i6.2016.2632.

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Medicinal plants are local heritage with global importance. Prunuspersica Seeds and Bark are used as traditional medicine for treatment of blood diseases, anemia rheumatism jaundice, antioxidant and anti-inflammatory agent. So the present study was planned for analysed the nutritional constituents of Prunuspersica Seeds and Bark such as Moisture, Protein, fat and ash were analyzed using AOAC methods. Carbohydrate content of the sample was estimated by Difference method. The research was designed to investigate proximate composition. The results of proximate analysis indicated that seeds and bark had appreciable amounts of Protein (2.2% and 1.0%), Carbohydrate (50.3% and 58.7%) and fat (36.9% and 29.2%) on dry basis with observed no significant difference (P≤0.05). Acceptability evaluation of prepared recopies was performed by semi trained panel through 9 point Hedonic rating scale test. The result revealed that among the recipes (Biscuits and Baked bite) prepared by adding 2%, 4%, 6% and 8% Powder of Seed and Bark that variant 1, 2 and 3 were acceptable when comparable to standard recipe. There is no significance difference (P≤0.005) when they were tested statistically. Considering the pharmaceutical action of Seeds and Bark for treatment of many diseases and that the reasonably safe to use, its development is important for the pharmaceutical industries. This study generated base line information about the peach Seeds and Bark which will be beneficial to treat various diseases. This study also indicates that both Seeds and Bark can be valuable in generating awareness among people to control various diseases and to improve their nutrition and health status.

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Di Cairano, Maria, Nicola Condelli, Marisa Carmela Caruso, Nazarena Cela, Roberta Tolve, and Fernanda Galgano. "Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization." Food and Bioprocess Technology 14, no. 8 (April 27, 2021): 1490–502. http://dx.doi.org/10.1007/s11947-021-02650-x.

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AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.

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Inglett, G. E., S. Maneepun, and N. Vatanasuchart. "Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería." Food Science and Technology International 6, no. 6 (December 2000): 457–62. http://dx.doi.org/10.1177/108201320000600604.

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Hydrolyzed oat flour, called Oatrim, was found able to cr eate suitable food desserts when partially substituted for butter or coconut cr eam. In bakery pr oducts, a 25% Oatrim gel was substituted for butter in rice cookie, br ownie, and banana cake r ecipes. The cholester ol contents of the rice cookie, banana cake, and br ownie wer e reduced by 24.7%, 13.5%, and 24.1%, r espectively. Coconut cream was replaced with a 15% Oatrim suspension in the Thai desserts coconut custar d, coconut cream spread, and mungbean conserve. In these pr oducts, a substantial r eduction in saturated fat content was found: coconut custar d (60.6% reduction), mungbean conserve (76.4% r eduction), coconut cream spread (83.7% reduction). Although adequate textur e measurements wer e observed for most par- tially substituted products, the breaking strengths of the rice cookie and mungbean conserve wer e significantly increased over control foods. These data suggested that the use of the gel should be limited to less than 50% of the substitution. W ithin the experimental parameters examined, the baked goods and Thai desserts exhibited satisfactory sensory qualities in the 50% to 60% substitution range.

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Makinde, Folasade Maria, and Ayobami Opeyemi Eyitayo. "The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends." Croatian journal of food science and technology 11, no. 1 (May 31, 2019): 21–29. http://dx.doi.org/10.17508/cjfst.2019.11.1.03.

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The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% ash,and 49.1% carbohydrate for coconut flour. The ranges of the proximate composition forthe flour blends were:moisture (4.79-5.55%), protein (14.9 -19.1%), fibre (0.44 -5.12%), fat (2.9 -5.3%), ash (0.68-2.13%), carbohydrate (62.7-76.2%),and energy (315.26-335.28 kCal). The values for moisture, protein, fat, fibre,and ash increased with the increasing levels of coconut substitution,except for carbohydrate and energy contents. There were significant differences (p≤0.05) in calcium, magnesium, potassium, phosphorus, iron,and zinc concentrations of the samples. The range of values obtained for these parameters was1.32-2.59 mg/kg, 2.60-3.83 mg/kg, 12.10-16.89 mg/kg, 12.40-18.50 mg/kg,0.50-1.22 mg/kg and 0.30-1.23 mg/kg, respectively. The ranges of functional properties were:loosed bulk density (0.28-0.49 g/mL),packed bulk density (0.44-0.75 g/mL), pH (5.77-6.57), swelling capacity (3.89-6.56%), water absorption capacity (0.89-3.97 ml/g),oil absorption capacity (1.26-3.20 ml/g),and gelation (12.0-18.0%). The pasting characteristics showed significant differences betweenthe100% wheat flour and coconut substituted samples. The results revealed modifications in nutritional, functional,and pasting properties in blends containing fractions of partially defatted coconut flour,which suggeststheir application in diverse food products.

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Wu, Shao-Chi, Yung-Shin Shyu, Yi-Wen Tseng, and Wen-Chieh Sung. "The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes." Processes 8, no. 3 (March 9, 2020): 318. http://dx.doi.org/10.3390/pr8030318.

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The effect of 0.2%, 0.4%, and 0.8% cold-water soluble tamarind seed gum on batter density, viscosity, and volume of gluten-free layer cakes made with rice flour was evaluated herein. It was observed that the addition of 0.4% tamarind seed gum gave better cake batter volume and was similar to cakes made with wheat flour. Texture profile analysis, color, proximate composition, water activity, total phenolics content, shelf life, and a sensory evaluation of a gluten-free cake with 0.4% tamarind seed gum were compared to a cake made with wheat flour and rice flour. Gluten-free cakes made with 0.4% tamarind seed gum had higher dietary fiber, sensory scores (appearance, texture, and overall acceptability), and longer shelf life than that of the control. Incorporation of 0.4% tamarind seed gum is recommended for gluten-free baked products as it results in more desirable sensory scores and a longer shelf life.

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Terry, Catherine F., Della J. Shanahan, Lydia D. Ballam, Neil Harris, David G. McDowell, and Helen C. Parkes. "Real-Time Detection of Genetically Modified Soya Using Lightcycler and ABI 7700 Platforms with TaqMan, Scorpion, and SYBR Green I Chemistries." Journal of AOAC INTERNATIONAL 85, no. 4 (July 1, 2002): 938–44. http://dx.doi.org/10.1093/jaoac/85.4.938.

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Abstract A comparative cross platform evaluation of real-time polymerase chain reaction detection of DNA sequences present in Roundup Ready soya was undertaken using the ABI 7700 and Roche Lightcycler detection systems in combination with 3 different detection chemistries: TaqMan, Scorpion primers, and SYBR Green I fluorescent dye. Various copy numbers of a plasmid containing the soya lectin sequence were used to determine the sensitivity and reproducibility of the different technology combinations and to examine both inter and intra machine variability. To examine the relative accuracy of each technology, the genetically modified soya content of baked products containing known amounts of Roundup Ready soya was determined by detection of lectin and the EPSPS transgene. It was determined that the combination of TaqMan detection chemistry and the ABI 7700 platform represented the best method for quantitative detection of genetically modified organisms in terms of both precision and accuracy.

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PAUCEAN, Adriana, Simona MAN, Sevastita MUSTE, and Anamaria POP. "Development of Gluten Free Cookies From Rice And Coconut Flour Blends." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 163. http://dx.doi.org/10.15835/buasvmcn-fst:12311.

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This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000) methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09%) and proteins (17.2%) comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.

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CHANNAIAH, LAKSHMIKANTHA H., ELIZABETH S. HOLMGREN, MINTO MICHAEL, NICHOLAS J. SEVART, DONKA MILKE, CARLA L. SCHWAN, MATTHEW KRUG, et al. "Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators." Journal of Food Protection 79, no. 4 (April 1, 2016): 544–52. http://dx.doi.org/10.4315/0362-028x.jfp-15-241.

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ABSTRACTThis study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (~6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ~100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.

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Pompa, Ciro, Teresa D’Amore, Oto Miedico, Chiara Preite, and Antonio Eugenio Chiaravalle. "Evaluation and Dietary Exposure Assessment of Selected Toxic Trace Elements in Durum Wheat (Triticum durum) Imported into the Italian Market: Six Years of Official Controls." Foods 10, no. 4 (April 4, 2021): 775. http://dx.doi.org/10.3390/foods10040775.

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Durum wheat grains, which are mostly used for the production of pasta and several baked goods, represent a main source of vegetable proteins and calories. Concurrently, many contaminants, including toxic trace elements, may accumulate in them, posing a potential severe hazard to human health. In this context, for official control and food safety purposes, 346 samples of whole durum wheat imported into the Italian market from six countries (Australia, Canada, Kazakhstan, Russia, Turkey, and the United States) during the period 2015–2020 were analysed for cadmium (Cd), lead (Pb), and mercury (Hg) content using inductively coupled plasma mass spectrometry (ICP-MS). All the analysed samples were compliant with Food Agriculture Organization–World Health Organization and European Union regulations. The mean values were 0.0322 and 0.0162 mg kg−1, respectively, for Cd and Pb, while all samples showed levels below the limit of detection (0.004 mg kg−1) for Hg. The results were construed in terms of seasonality, year, and country of production, and compared with reference tolerance values. Confirming previous exposure studies, the obtained data and the dietary intake assessment showed that durum wheat-based products may have a significant impact on exposure to Pb and Cd (20–50%) in the overall population, particularly in more sensitive and/or exposed subgroups (infants, toddlers, and females).

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Trentin, Micheli Mayara, Marlene Bampi, and Andréia Zilio Dinon. "Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour." Research, Society and Development 9, no. 11 (November 17, 2020): e3469119728. http://dx.doi.org/10.33448/rsd-v9i11.9728.

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This work aimed to evaluate the nutritional and rheological quality of ora-pro-nobis flour (OPNF) and its influence on the replacement of wheat flour (WF), through the analysis of physicochemical parameters, determination of phenolic compounds, antioxidant activity and rheological analyzes of wheat flour and mixtures with 10 to 30% OPNF. Flour blends with 10%, 20% and 30% of OPNF in substitution of WF in flour base were evaluated. The OPNF showed higher values of lipids (2.87%), proteins (18.29%), fibers (44.13%), ash (11.19%), minerals (Ca, Mg, K, Na, Fe and Zn), beta-carotene (71.37 µg 100 g-1), lycopene (25.02 µg 100 g-1), total chlorophyll (24.40 µg 100 g-1), ABTS radical-scavenging capacity (15.02 μmol Trolox eq. g-1) and DPPH (IC 50 = 33.30 μmol mL-1 extract) in relation to WF. The flour blends with 10%, 20% and 30% of OPNF showed a higher nutritional value and antioxidant activity proportional to the increase on OPNF concentration. The increasing on the concentration of OPNF in flour blends reduced the values of the gluten strength (P), tenacity (W), extensibility (L), water absorption and falling number. Moreover, it increased the values of dough development time, dough stability and water absorption. The results of rheological analyzes indicate that flour blends of OPNF (10%, 20% and 30%) with WF have characteristics suitable for use in biscuits, baked cakes and breads. The data from this study demonstrate the nutritional value and technological potential of OPNF for the development of food products.

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Lauková, Michaela, Jolana Karovičová, Lucia Minarovičová, and Zlatica Kohajdová. "Wheat bran stabilization and its effect on cookies quality." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (February 19, 2019): 109–15. http://dx.doi.org/10.5219/1021.

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Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stability of hot gel during heating. Stabilization process of wheat bran using both methods also increased the volume and spread ratio values of enriched cookies. Cookies incorporated with hot air treated bran were significantly softer than cookies contained raw bran. Sensory evaluation showed that addition of stabilized bran improved the shape and taste of cookies. Additionally, it was concluded that the most acceptable cookies were obtained at 5% addition level of bran stabilized using microwave heating.

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Kehinde Oke, Emmanuel, Michael Ayodele Idowu, Abiodun Aderoju Adeola, Temitope Omuwumi Abiola, and Ibrahim Ololade Adeniji. "Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, no. 3-4 (March 13, 2020): 82–90. http://dx.doi.org/10.31895/hcptbn.14.3-4.5.

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This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 4.11 to 10.35%, 4.72 to 12.28%, 2.82 to 9.81%, 0,51 to 0.78%, 0.84 to 15.61% and 50.26 to 73.25% respectively. Significant differences exist in the functional, pasting properties and viscosity of wheat and tigernut flour blends. As the substitution of tigernut flour increases, the hardness, crust and crumb moisture of the sausage increases during storage. The result of this study shows that tigernut has the advantage of improving the crude fat, total ash and crude fibre of the blends. Substitution of tigernut flour to wheat flour had a significant effect on all the functional properties of the flour blends. The pasting properties of wheat and tigernut flour blends were affected thereby leading to decreases in the peak, trough, breakdown, final viscosity, setback and peak time. The viscosity of wheat and tigernut flour blends is relatively too high and this suggests that the flour blends will be useful in production of baked products.

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Gautam, Monica, and Beenu Tanwar. "Development of Nankhatai - A Nutrient Rich Gluten Free Food." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 258. http://dx.doi.org/10.21048/ijnd.2019.56.3.21165.

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The present study attempted to develop a nutrient rich, low cost gluten free snacknankhatai - a baked traditional authentic sweet, for patients suffering from gluten sensitivity and celiac disease, using finger millets and legume flours in different proportions to the standard recipe in order to provide a healthy alternative to the health conscious individuals and celiac patients. These grains were selected for their balanced nutritional profile and being gluten free, as a lifelong adherence to gluten free diet is the only available treatment for celiac patients. Nankhatai were prepared by incorporating Ragi (finger millet) and Besan (chickpea flour) in different proportions. Three sample products were prepared from the flour blends: Chickpea (Besan) flour (BF) and Ragi flour (RF) by mixing them in the percentage proportions: 100:00, 90:10 and 75:25 (BF:RF, BF:RF, BF:RF). The nankhatais so formulated were evaluated for their nutrient content viz. moisture, ash, fibre, carbohydrates, fat, protein, calcium and iron. Sensory analysis, on a 9- point hedonic scale was also performed to assess their acceptability. The nutritional evaluation showed significant difference in nutrient content, an increase in nutritive value was observed with increase in proportion of chickpea flour. The result of the sensory evaluation revealed that sample “AA”(BF:RF=100:00) was most acceptable with a score of 7.37, closely followed by sample “AB” (BF:RF=90:10) with a score of 7.27 while “AC” (BF:RF=75:25) was least acceptable with a score of 6.61 and it is also a cost effective product. Nankhatais showed high protein content 4.08%, also their calcium and iron content were significantly high at 8.13% and 4%, respectively. Nutrient and sensory analysis reveal that the baked product can be introduced as a healthy snack for celiac patients as well as for weight watchers and individuals suffering from diabetes.This value added product had high protein and mineral content, especially, calcium and iron content were significant. This health promoting functional food product serves as an ideal snack for celiac patients, ensuring well being of people suffering from gluten intolerance.

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Peleg, M. "Review: Mechanical properties of dry cellular solid foods / Revisión: Propiedades mecánicas de alimentos celulares sólidos." Food Science and Technology International 3, no. 4 (August 1997): 227–40. http://dx.doi.org/10.1177/108201329700300401.

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The compressive stress-strain relationships of most cellular materials and solid foams have a char acteristic sigmoid shape that reflects three deformation mechanisms: primarily elastic distortion under small strains; collapse and/or fracture of cell walls; and densification. The exact shape of the relationship is mainly determined by the materials' composition including: moisture contents; the cells and cell wall size and geometry; and whether the cells are open or closed. Upon repeated compression the nature of the relationship may change as a result of irreversible changes in the solid matrix (especially rupture). When the cell wall material is very brittle the force-displacement curve can be extremely irregular and jagged, often concealing its underlying sigmoid shape. Characterization of such brittle products requires methods of jaggedness evaluation and smoothing procedures. These are now readily available and have been successfully applied to extruded puffed foods. Food particulates tested in bulk can show similar compressibility patterns even if they themselves do not have a cellular structure. Although tensile properties of spongy baked foods, like bread crumbs, can be determined experimentally they have not yet been proven useful as indicators of textural quality, primarily as it appears, because of structural non-uniformity.

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Kovaleva, A. E., E. A. Pyanikova, E. D. Tkacheva, and A. S. Riazantseva. "Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 200–207. http://dx.doi.org/10.20914/2310-1202-2020-3-200-207.

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The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

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Spangehl, Thomas, Marc Schröder, Sophie Stolzenberger, Rita Glowienka-Hense, Alex Mazurkiewicz, and Andreas Hense. "Evaluation of the MiKlip decadal prediction system using satellite based cloud products." Meteorologische Zeitschrift 25, no. 6 (December 21, 2016): 695–707. http://dx.doi.org/10.1127/metz/2015/0602.

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Journal articles on the topic 'Baked products – Evaluation'

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