Article
Chemistry, Applied
Ning Yang, Yali Huang, Jingwen Hou, Yaqiong Zhang, Liu Tian, Zhaoyang Chen, Zhu Jin, Yuanyuan Shen, Shengrong Guo
Summary: The study found that the semi-interpenetrating networks of HPMC and gellan exhibited strong gel states at 50°C and weak gel states at 20°C. The addition of gellan in aqueous systems containing 20% HPMC led to increased elasticity, hardness, fracturability, adhesiveness, and tensile strength of the gels. The combination of HPMC and gellan resulted in gel systems with more adjustable and enhanced rheological behaviors and texture properties in comparison to HPMC alone.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Liang Zhang, Li-Na Yue, Jian-Ya Qian, Xiang-Li Ding
Summary: This study focuses on the impact of curdlan on the dynamic viscoelastic property, thermal reversible property, viscosity, and fluid types of hydroxypropyl methylcellulose at different temperatures. The results showed that the addition of curdlan increased the storage modulus, loss modulus, gel strength, and viscosity of the blends.
Article
Chemistry, Applied
Yanfei Wang, Long Yu, Qingjie Sun, Fengwei Xie
Summary: This study investigated the gelation behavior and phase structure of a mixed system of thermal gel HPMC and cooling gel HPS, revealing different degrees of intermolecular entanglement and phase structure changes. The rheological parameters such as zero-shear viscosity, loss tangent, complex viscosity, and the Arrhenius equation correction coefficient were found to be correlated with the phase structure change, controlled by biopolymer concentration, HPMC/HPS ratio, and temperature. Understanding the relationship between rheological behavior and phase structure provides insights into designing mixed biopolymer systems with desirable properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yanfei Wang, Jing Wang, Qingjie Sun, Xingfeng Xu, Man Li, Fengwei Xie
Summary: This study investigates the impact of hydroxypropyl substitution degree and blending with hydroxypropyl starch on the structure and film performance of hydroxypropyl methylcellulose (HPMC) hydrocolloids. It is found that hydroxypropylation enhances gelation and film-forming of HPMC, but reduces the mechanical properties of the films. The compatibility between HPMC and HPS, as well as the hydroxypropy groups content, affect the morphology and rheological properties of the blends. With higher levels of hydroxypropy substitution, blend films exhibit denser structure, better oxygen barrier property, and appropriate mechanical properties.
Article
Biochemistry & Molecular Biology
Xuepeng Yu, Yueyue Yang, Qing Liu, Zhengyu Jin, Aiquan Jiao
Summary: CEO-loaded chitosan nanoparticles (CNs) were prepared and embedded in HPMC/HPS blends to improve the properties of the formed films. The reinforced nanocomposite films showed enhanced mechanical and barrier properties, as well as sustained release of CEO with antioxidant and antimicrobial effects. These nanocomposite films have great potential for food preservation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Materials Science, Multidisciplinary
Xuepeng Yu, Qing Liu, Zhengyu Jin, Aiquan Jiao
Summary: Edible films made from chitosan nanoparticles (CSNPs) can effectively reduce environmental pollution caused by non-degradable plastics. The addition of CSNPs improved the properties of the composite films, including hydrophobicity, thermal stability, mechanical properties, and permeability. The size of the CSNPs played a significant role in determining the performance of the films, with smaller CSNPs showing better enhancement in barrier properties and mechanical properties.
MATERIALS TODAY COMMUNICATIONS
(2023)
Article
Food Science & Technology
Livia Hajas, Laszlo Sipos, Eva Csajbokne Csobod, Marta Veresne Balint, Reka Juhasz, Csilla Benedek
Summary: This study investigates the potential of different colored lentil flours in the development of gluten-free cookies. The results show that lentil cookies have higher protein, phenolic and flavonoid content, as well as better antioxidant capacity compared to rice cookies. Consumers preferred the lentil cookies, especially their taste. Depending on the target parameter, these lentil flours can be promising raw materials for gluten-free bakery products.
Article
Food Science & Technology
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Summary: The study evaluated the impact of substituting wheat flour with three different pretreated green pea flour on fresh bread quality. It was found that bread made with conventionally milled and pre-cooked green pea flour showed similar characteristics to the control, while higher addition levels decreased specific volume and increased firmness. Incorporating legume flour delayed staling and increased proteins and fiber in the bread. Pre-heated flour increased starch digestibility. Overall, pre-cooked and soaked under-pressure-steamed green pea flour can be valuable ingredients for making soft and stable bread.
Article
Food Science & Technology
Kay Hyun Joo, William L. Kerr, George A. Cavender
Summary: This study examined the physical properties of tofu made from soymilk fortified with different levels of okara, either whole or fine particles. The results showed that the yield increased with the concentration of okara, and the fortified samples had higher initial and compressible moisture. The texture parameters did not significantly differ between samples, and dynamic rheology showed an increase in storage moduli with the fortification level.
Article
Food Science & Technology
Amanda Helstad, Ali Marefati, Cecilia Ahlstrom, Marilyn Rayner, Jeanette Purhagen, Karolina Ostbring
Summary: This study investigated the effect of high-pressure pasteurization on the shelf life and properties of soy okara. The results showed that high-pressure pasteurization can effectively reduce microbial growth in soy okara and maintain its functional properties. However, further research is needed to optimize the process and exclude potential food safety risks.
Article
Food Science & Technology
Somali Dhal, Arfat Anis, Hamid M. Shaikh, Abdullah Alhamidi, Kunal Pal
Summary: This study investigated the effect of mixing time on the physical and structural properties of whole wheat flour-based cookie dough. The study found that dough mixed for 3 minutes had better organized components compared to other times. Longer mixing times resulted in water agglomeration and harder cookies. The study concluded that a mixing time of 5 minutes resulted in good quality cookies.
Article
Food Science & Technology
Liping Yang, Sunyan Wang, Wangfen Zhang, Houfang Zhang, Li Guo, Shulin Zheng, Chuanlai Du
Summary: In order to enrich the nutrition of cookies, black soybean was used to develop cookies and the effect of its particle size on the characteristics of cookies was analyzed. The results showed that adding black soybean flour significantly improved the nutritional value of cookies. The particle size of black soybean flour affected the thickness, spread ratio, and texture of the cookies. The addition of black soybean flour decreased the brightness of cookies and increased their hardness and fracturability. Furthermore, it increased the levels of slowly digestible and resistant starch in the cookies. Sensory analysis indicated that superfine black soybean flour was preferred for cookie production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fangfang Zhao, Yang Li, Caiming Li, Xiaofeng Ban, Li Cheng, Yan Hong, Zhengbiao Gu, Zhaofeng Li
Summary: The study found that the co-supported matrix of HPMC and PGA can improve the texture of gluten-free bread, with HPMC significantly increasing the specific volume of the bread but leading to softness and lack of resilience, while further addition of PGA can eliminate these texture defects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Iranna Udachan, Abhijit Gatade, Rahul Ranveer, Siddharth Lokhande, Gurunath Mote, Akshaya Kumar Sahoo
Summary: This study aimed to develop gluten-free brown rice pasta using unripe banana flour and defatted soy flour. The results showed that increasing substitution with unripe banana flour improved the texture and sensory attributes of the pasta. The nutritional value, including fiber and protein content, was also enhanced compared to wheat-based pasta.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Polymer Science
Liping Yang, Sunyan Wang, Songnan Li, Gongqi Zhao, Chuanlai Du
Summary: Superfine black soybean flour was modified by heat-moisture treatment to improve the physicochemical properties and nutritional value of cookies, resulting in increased water and oil retention capacity, decreased starch digestibility, and improved texture and quality of the cookies.
