Article
Plant Sciences
Valeria Aparecida Vieira Queiroz, Halef Dizlek, Frederico Augusto Ribeiro de Barros, Flavio Dessaune Tardin, Jose Edson Fontes Figueiredo, Joseph M. Awika
Summary: Gluten-related disorders are on the rise globally. This study analyzed the effects of baking process and a blend of cowpea flour and sorghum bran on the nutritional and functional properties of gluten-free cookies.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Food Science & Technology
Jaqueline Machado Soares, Flavia Teixeira, Mayra Lopes de Oliveira, Luane Aparecida do Amaral, Taina da Silva Fleming de Almeida, Gabriel Henrique Oliveira de Souza, Lais Maluf Hokama, Bruna Menegassi, Elisvania Freitas Dos Santos, Daiana Novello
Summary: This research evaluated the effects of adding different levels of eggplant flour on the characteristics of cookies. It was found that adding 5% eggplant flour maintained the sensory acceptability among children and improved the physicochemical and nutritional characteristics of the cookies.
Article
Engineering, Chemical
Ezgi Pulatsu, Jheng-Wun Su, Stuart M. Kenderes, Jian Lin, Bongkosh Vardhanabhuti, Mengshi Lin
Summary: Understanding the factors influencing the shape instability of 3D-printed foods during thermal processing is crucial for enhancing the practicality of 3D food printing. This study investigated the geometrical properties, baking conditions, and rheological properties of cookie dough to analyze the effects of different baking conditions on various 3D-printed shapes. The results revealed the relationships between geometry, infill density, and structural deformation caused by baking, emphasizing the significance of geometrical properties and baking conditions in resistance to deformation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Aili Wang, Yeyuan Zhu, Liang Zou, Gang Zhao, Jian Wu
Summary: This study focuses on utilizing oat milk by-product (OMB) as the main food material to develop high-protein biscuits and evaluate the addition of chickpea flour on their physical parameters, chemical composition, and antioxidant capacity. Biscuits made from pure OMB flour showed high nutritional value, with a high content of protein, dietary fiber, 8-gluten, total polyphenol, and antioxidant capacity. The incorporation of chickpea flour further increased the protein content, total sugar, carbohydrates, TPC, antioxidant capacity, and improved the surface appearance of OMB biscuits. The study provides a sustainable way to convert oat milk by-products into a high-protein food ingredient, reducing environmental burden and generating economic value for the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Fernanda Laignier, Rita de Cassia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Sonia Nunes Silva, Marcio Antonio Mendonca, Renata Puppin Zandonadi, Antonio Raposo, Raquel Braz Assuncao Botelho
Summary: The study found that adding different concentrations of konjac flour can improve the specific volume of gluten-free bread, reduce its calorie content, and increase fiber content. The best formulation was found with a konjac flour concentration of up to 37.5%, while the bread with 50% konjac flour showed slightly reduced specific volume and a pale color.
Article
Chemistry, Applied
Amin Mousavi Khaneghah, Parisa Mostashari, Carlos A. F. Oliveira, Fernanda M. Vanin, Saber Amiri, Anderson S. Sant'Ana
Summary: The study found that the concentrations of mycotoxins changed during fermentation and baking processes when OTA, ZEA, and DON were added to the flour. Freezing the flour can be introduced as a new method to reduce mycotoxin contamination in cereal-based products.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Engineering, Chemical
Rocio Guadalupe Hernandez-Nava, Jose Daniel Anaya-Tacuba, Maria de la Luz Sanchez-Mundo, Raquel Garcia-Barrientos, Alejandra Flores-Castro, Carmen del Pilar Suarez-Rodriguez, Vicente Espinosa-Solis
Summary: The present study aimed to evaluate the use of Roselle Calyx Waste (RCP) powder in biscuit formulation and its impact on sensory value. RCP was infused in water and the residual calyxes were dried, grounded, sieved, and stored. Biscuit formulations were enriched with different percentages of RCP. The protein content was unaffected, but the biscuit's color and sensory acceptance were significantly influenced by the addition of RCP. The RCP-enriched biscuit with 15% content showed the highest antiradical activity.
Article
Food Science & Technology
Xinyuan Xie, Zhihe Yuan, Kai Fu, Jianhui An, Lingli Deng
Summary: Mealworm powder substitution affects the properties and nutritional characteristics of wheat flour and baking products, but does not significantly affect the texture and sensory properties of the dough at a certain substitution level.
Article
Food Science & Technology
Divyasree Arepally, Ravula Sudharshan Reddy, Ranil Coorey, Tridib Kumar Goswami
Summary: This study evaluated the impact of baking conditions on the viability of probiotic Lactobacillus acidophilus cells in biscuits. The results showed that encapsulated cells had a higher survival rate than free cells, and the moisture content and water activity of encapsulated probiotic biscuits were higher and lower, respectively. The study also found that baking at 200 degrees C for 360 minutes produced probiotic biscuits with a cell viability of 5 log CFU/g.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Daisy Jacqueline Sousa Silva, Jorge Minoru Hashimoto, Elizabeth Harumi Nabeshima, Rafaela Teixeira Salgado, Thaise Kessiane Teixeira Freitas, Kaesel Jackson Damasceno e Silva
Summary: The study found that replacing wheat flour with wholegrain azuki bean and rice flours had an impact on the quality of biscuits, with WABF biscuits having hardness similar to WF biscuits and RF biscuits lower. The viscosity of the mixture flours showed correlations with the characteristics of the biscuits.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Summary: This study investigates the use of CO2 gas hydrates (GH) as a leavening agent in black-and-white cookies, replacing ammonium bicarbonate. Three concentrations of GH are tested to determine the optimal amount for good leavening effect. However, the sudden drop in temperature caused by GH has a detrimental effect on the cookie dough. An innovative kneading method in a high-temperature closed mixing unit is developed to address this issue. The use of GH results in higher specific volume of the cookies compared to ammonium bicarbonate, while maintaining acceptable texture characteristics. The amount of acrylamide is reduced from 24.8 μg/Kg to around 18 μg/Kg. This study demonstrates the possibility of using CO2 GH as a leavening agent for healthier black-and-white cookies and other products.
Article
Chemistry, Applied
Mahsa Chavoushi, Mahdi Kadivar, Ahmad Arzani, Mohammad R. Sabzalian
Summary: The study revealed that the solvent retention capacity (SRC) profiles of triticale cultivars are related to the quality characteristics of flour, with significant correlations between certain SRC values and flour and dough quality. Positive correlations were observed between sucrose-SRC and certain components like ash, pentosan, and ferulic acid (FA) contents.
Article
Green & Sustainable Science & Technology
Valentina Stojceska, Nicholas Parker, Savvas A. Tassou
Summary: This paper analyzes the energy consumption in a biscuit manufacturing company and explores potential solutions for energy efficiency improvement. Significant energy savings and cost reductions can be achieved by optimizing production line management and reducing equipment operation time, while also meeting environmental targets.
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
Biotechnology & Applied Microbiology
Lakshmikantha H. Channaiah, Minto Michael, Jennifer C. Acuff, Daniel Vega, Keyla Lopez, Randall K. Phebus, Harshavardhan Thippareddi, George Milliken
Summary: The study validated the impact of a commercial flour tortilla cooking process on Salmonella contamination. Results showed a significant decrease in Salmonella counts during cooking, with undercooked appearance observed in tortillas cooked for shorter times. Tortillas heated for 60 seconds on both sides followed by cooling had suitable water activity and pH levels, effectively reducing Salmonella levels.
JOURNAL OF FOOD SAFETY
(2021)
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Food Science & Technology
Meera Kweon, Louise Slade, Harry Levine
JOURNAL OF FOOD SCIENCE
(2017)
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Review
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Chemistry, Applied
Benedicte Van Steertegem, Bram Pareyt, Louise Slade, Harry Levine, Kristof Brijs, Jan A. Delcour
Letter
Agriculture, Multidisciplinary
Yrjoe H. Roos, Felix Franks, Marcus Karel, Theodore P. Labuza, Harry Levine, Mohamed Mathlouthi, David Reid, Evgenyi Shalaev, Louise Slade
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2012)
Review
Agriculture, Multidisciplinary
Yrjoe H. Roos, Marcus Karel, Theodore P. Labuza, Harry Levine, Mohamed Mathlouthi, David Reid, Evgenyi Shalaev, Louise Slade
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2013)
Article
Chemistry, Multidisciplinary
Maria Pilar Buera, Yrjoe Roos, Harry Levine, Louise Slade, Horacio R. Corti, David S. Reid, Tony Auffret, C. Austen Angell
PURE AND APPLIED CHEMISTRY
(2011)
Review
Food Science & Technology
Louise Slade, Meera Kweon, Harry Levine
Summary: This review paper discusses the experimental studies on the functionality of sucrose and other sugars in cake-baking and their effects on cake quality. The research utilized various analytical methods to investigate the impact of different ingredient and formulation variables on cake properties. The results showed that factors such as the levels of sucrose and water, sugar concentrations, and types of flour could significantly influence the texture, color, and shape of the cakes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Letter
Biology
Harry Levine, Tony Auffiet
Review
Food Science & Technology
Louise Slade, Harry Levine
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2018)