Foods
·
2021
·Vol. 10
·期 8
·1686
·
IF 4.35
Mostafa Gouda,Long Sheng,Rana Muhammad Aadil,Yuanyuan Liu,Meihu Ma,Xiaoli Li,Yong He,Paulo E. S. Munekata,José M. Lorenzo
Using natural multi-function phytochemicals could be one of the best solutions for clean-label production. In this study, dairy ice creams were prepared containing 14% egg yolk and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), or vanillin (VAN). Then, the physical, chemical, and structural characteristics were evaluated. Magnetic resonance imaging (MRI) analysis (a rapid, chemical-free, and non-invasive tool) was carried out to evaluate the water distribution. A multivariate analysis was conducted among all studied variables. According to the results, the overrun of the MEN ice cream was significantly increased as compared to the control sample. The density was also reduced in the MEN sample. Meanwhile, the spreadability (%) of VAN was significantly increased after 6 min as compared to the control treatment. MRI analysis revealed that water distribution was significantly changed in the THY group. The firmness and viscosity of THY samples were significantly increased (p< 0.05). Multivariate analysis indicated that viscosity index and consistency were the top parameters affected by THY. The authors concluded that THY and VAN are promising stabilizers for ice-cream clean production.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2024
·Vol. 55
·期 6
·e12870
·
IF 2.8
Xiaorui Zhou,Ying Jiang,Mahmoud Youssef,Yongxin Teng,Jing Li,Bin Li,Fuchao Zhan
The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 2
·522
·
IF 4.6
Li Mu,Qi Tong,Yuhang Liu,Xianglong Meng,Peng He,Gang Li,Linyang Ye
Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 °C, extraction time 7 min, condensation temperature −2 °C, and carrier nitrogen gas speed 2.5 mL/min), ice cream samples, as a representative food, were pre-treated. The volatile aroma components of each sample was qualitatively analysed using GC-MS. The principal component analysis was conducted to classify the functional groups, which showed that alcohols, acids, esters, ketones, and aldehydes were the main compounds responsible for the aroma of ice cream. It was found that furan-3-carboxaldehyde, 3-furanmethanol, 2(5H)-furanone, 5-methylfuranal, 2,5-diformylfuran, 3-hydroxy-2-methyl-4-pyrone, 5-hydroxymethylfurfural, ethyl maltol, and glycerol were routinely used flavour ingredients in ice cream.Keywords:ice cream;gas-liquid microextraction (GLME);food composition analysis;classification of functional groups;principal component analysis
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）