Current Research in Food Science
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2022
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IF 6.269
Huiyu Hu,Yuting Wang,Mingyue Shen,Yousheng Huang,Chang Li,Shaoping Nie,Mingyong Xie
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The effects of baking factors and recipes, such as baking temperature (130°C–180 °C) and time (8 min–15 min), sucrose levels (0 g–20 g), butter levels (0 g–20 g) and egg liquid levels (0 g–12 g) on the formation of free N ε -(carboxymethyl)lysine (CML), free N ε -(carboxyethyl)lysine (CEL), protein-bound CML, protein-bound CEL, HMF, glyoxal (GO), methylglyoxal (MGO), 3-deoxyglucosone (3-DG) and on the sensory qualities were investigated in butter cookies. The results suggested that the levels of AGEs initially increased and then followed by decrease as baking temperature and time increased, HMF is very sensitive to baking temperature and time and grows sharply. The changes of protein-bound AGEs are lagging behind that of free AGEs. The proportions of sucrose, butter and egg liquid in butter cookies were positively correlated with AGEs, with sucrose greatly promoting on the formation of HMF and 3-DG. In addition, the high level of sucrose and butter in cookies is preferred by panelists, especially in terms of appearance, taste and smell.
研究领域:
食品科学
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营养学
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生物化学
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DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 2
·404
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IF 5.2
Xingguang Peng,Hongsheng Liu,Xuying Li,Huaibin Wang,Kejia Zhang,Shuangqi Li,Xianyang Bao,Wei Zou,Wenwen Yu
In vitro digestion methods that can accurately predict the estimated GI (eGI) values of complex carbohydrate foods, including biscuits, are worth exploring. In the current study, standard commercial biscuits with varied clinical GI values between 9~30 were digested using both the INFOGEST and single-enzyme digestion protocols. The digestion kinetic parameters were acquired through mathematical fitting by mathematical kinetics models. The results showed that compared with the INFOGEST protocol, theAUR180deduced from digesting using either porcine pancreatin or α-amylase showed the best potential in predicting the eGI values. Accordingly, mathematical equations were established based on the relations between theAUR180and the GI values. When digesting using porcine pancreatin,GI=1.834 + 0.009×AUCR180(R2=0.952), and when digesting using only α-amylase,GI=6.101 + 0.009×AUCR180(R2=0.902). TheAUR180represents the area under the curve of the reducing-sugar content normalized to the total carbohydrates versus the digestion time in 180 min. The in vitro method presented enabled the rapid and accurate prediction of the eGI values of biscuits, and the validity of the formula was verified by another batch of biscuits with a known GI, and the error rate of most samples was less than 30%.Keywords:biscuits;in vitro digestion;INFOGEST;single enzyme;glycemic index
研究领域:
食品科学
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营养学
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DOI
PubMed
高影响因子
Food Bioscience
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2024
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IF 4.8
Xinshuo Wang,Lin Lu,Khizar Hayat,Shuqin Xia
Flour of roasted and heat-moisture treated chickpeas was used as a partial replacement of wheat flour, facilitating the development of biscuits with delayed digestion properties. The multiscale structural properties of starch and microstructural changes in chickpea flour and fortified biscuits were analyzed. Chickpea thermal treatment reduced the starch digestibility of fortified biscuits by 5.43%–7.33%, enhanced the resistant starch content of chickpea flour by 7.86%–12.28%. For thermal-treated chickpea fortified biscuits, the degree of relative crystallinity, short-range order, and double helix of starch was enhanced, the pasting viscosity was reduced, and the heat-moisture treatment showed a significant effect. Scanning electron microscope showed that fortified biscuits had a continuous and denser microstructure, reducing the accessibility of enzymes to hydrolyze starch molecules. The glycemic index values of fortified biscuits were reduced to below 66 in mice, as seen by their postprandial blood glucose response. Altogether, these results provide guidance for the development of delayed digestion meal replacement biscuits.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
Foods
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2022
·Vol. 11
·期 24
·4073
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IF 5.561
Yingrui Ji,Dongming Lan,Weifei Wang,Kok Ming Goh,Chin Ping Tan,Yonghua Wang
With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the experiment used olive-based edible oil with different contents of DAG (40, 60, and 80%) to make crackers and fry chicken. They were heated at 160 and 180 °C to determine the changes in 3-MCPDE and GE, the crackers’ hardness and gumminess, and the physical properties of the oil. During baking and frying, 3-MCPDE decreased, while the content of GE slightly increased with the prolonged heating duration. Finally, 3-MCPDE and GE were lower than 1.25 mg/kg and 1.00 mg/kg, respectively. The AV increased proportionally as duration increased and POV was below 0.30 g/100 g. In general, the changes in 3-MCPDE and GE were related to the heating temperature and duration, and not significantly (p> 0.05) related to the content of DAG.Keywords:3-MCPD ester;glycidyl ester;diacylglycerol;crackers;frying oil
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
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IF 6.2
Jin Deng,Nan Ma,Yuze Jia,Lu Dong,Yan Zhang,Yi Ren,Xiaolu Shi,Yingshuang Lu,Shuo Wang
This study investigated the impact of oxygen concentrations during baking on flavor, sensory perception, and acrylamide content in butter cookies. Cookies were baked at 190 and 210 °C under three oxygen levels (5, 10, and 21%). Key quality parameters, including moisture content, texture, color, flavor volatiles, and acrylamide content, were measured, and sensory evaluation was conducted using 55 judges. Principal component analysis was implemented to elucidate relationships among physicochemical properties, aroma profiles, and safety metrics. Results demonstrated that baking under low oxygen concentrations significantly reduced acrylamide formation, exemplified by a reduction from 95.8 to 58.5 μg/kg at 190 °C and 116.6 to 53.1 μg/kg at 210 °C, respectively. Notably, baking at 190 °C with 5% oxygen was identified as the optimal condition, balancing sensory quality and safety by minimizing the formation of harmful substances. These findings provide a promising strategy for improving the safety and quality of baked goods through controlled oxygen levels during processing.
研究领域:
食品科学
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营养学
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食品安全
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Lin Lu,Caigao He,Bingjie Liu,Quan Wen,Shuqin Xia
As the effect of chickpea flour (CF) incorporation on the physicochemical properties and starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio of 10%, 20%, 30%, and 40% to prepare biscuits. The pasting properties, thermal properties, microstructure, in vitro starch digestibility and quality properties were investigated. The addition of CF in wheat flour increased the water solubility and reduced the swelling power of the mixed powder. Elevated incorporation levels increased the content of slowly digestible and resistant starch of biscuits, increased the gelatinization onset temperature and reduced its gelatinization enthalpy and viscosity. The microstructure indicated that the addition of CF also increased the protein and fat content of the biscuits and enhanced the entrapment effect of the starch, which reduced the sensitivity of starch to digestive enzymes. Our finding revealed that the incorporation of 30% CF in biscuits could be an effective way to develop a nutritious and low-digestibility biscuit with desirable quality properties.
研究领域:
食品科学
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营养学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
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2022
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IF 11.504
Yinyue Yang,Ming Zhang,Junhua Li,Yujie Su,Luping Gu,Yanjun Yang,Cuihua Chang
This study explored the construction of egg white protein particles (EWPP) and/or rhamnolipid (Rha) based emulsion gels with β-sitosterol (Sit) as gelation factor. The properties of the emulsion gels and the application in cookies were investigated to further reveal the functional mechanism of each component. The rheological and microstructure results of the emulsions showed that emulsion gels had suitable plastic texture with lower melting rate and faster cooling rate compared with butter. EWPP stabilized the droplet while Rha reduced the droplet size and enhanced the fluidity of the emulsion gels. In cookie system, Sit in the emulsion gels provided the appropriate hardness and uniform matrix with emulsifiers. EWPP and Rha effectively improved the appearance, texture and mouthfeel of cookies and extended cookies’ frangibility during storage. The constructed composite emulsion gels showed promising potential as plastic fat substitutes, to be used in healthy bakery systems to decrease saturated fatty acids.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Food Bioscience
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2020
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IF 3.067
Yanfei Zhang,Yong Sun,Hua Zhang,Qiying Mai,Bing Zhang,Hongyan Li,Zeyuan Deng
A model food system was designed to explore the effects of food status and thermal treatment ways on degradation of crude anthocyanins from eggplant peel, formation of brown/polymeric color and changes of antioxidant capacity . The pathway of anthocyanin degradation was identified. Degradation of anthocyanins followed first-order kinetics and the rate constant value of anthocyanins were 0.24 and 0.38 h −1 for steamed cookies (solid-state) and boiled cookies (paste), respectively, which was lower than that of 0.71 and 0.39 h −1 for steamed liquid and boiled liquid, respectively. And the half-lives were 2.86, 1.79, 0.98 and 1.78 h steamed cookies, boiled cookies, steamed liquid and boiled liquid, respectively. The anthocyanin content was negatively correlated with the production of brown/polymeric color. The increase of brown/polymeric color index follows zero-order kinetics. The k values of brown index were 0.06, 0.10, 0.10 and 0.10 h −1 and the rate constants of polymeric color index were 0.04, 0.06, 0.05 and 0.07 h −1 for steamed and cookies, steamed and boiled liquid, respectively. The antioxidant activities decreased gradually with treatment time. In conclusion, steaming was a better way to retain anthocyanin than boiling for solid state food, while, boiling was preferable for liquid food.
研究领域:
食品科学
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化学
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营养学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Changrong Wang,Mengfan Lin,Yibin Li,Weijing Zhuang,Zebin Guo
Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE-modified Tremella fuciformis ( T. fuciformis ) stem soluble dietary fiber (SDF) on the quality and digestibility of biscuits was investigated. The results showed that the addition of SE-modified T. fuciformis stem SDF (M-SDF) changed the gluten network structure and moisture distribution in the biscuits, which improved the spread ratio of the biscuits and resulted in attractive colors. Meanwhile, as starch was embedded, the starch hydrolysis rate (from 60.9 ± 0.90 % to 43.01 ± 0.78 %) and estimated glycemic index (from 84.10 ± 4.39 to 68.45 ± 3.15) of 12 % M-SDF biscuits were reduced. Furthermore, 8 % M-SDF received the highest sensory scores. These results demonstrate the potential applicability of SE-modified edible fungi processing by-product SDF as an additive in functional foods.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
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2024
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IF 3.9
Yuanyuan Zhang,Chang Liu,Baogang Wang
This study investigated the effect of camellia oil gel on rheology, water distribution and microstructure of flour dough for crispy biscuits. Camellia oil gels, numbered 6#, 8#, and 10#, were formed by mixed plant-based wax and camellia oil (6 g/100 g, 8 g/100 g, 10 g/100 g). The results indicated that with the increase of mixed plant-based wax, the fat distribution in the dough changed from an unevenly dispersed droplet to a uniformly distributed film, and the gluten network structure changed from dense to sparse (P < 0.05). The adsorbed bound water coalesced in the multimolecular water layer of oil gel dough was reduced, but the free water was significantly higher than that of the lard added dough. The gluten matrix surface of the dough was partially exposed, the continuity between gluten protein and starch granules was broken, the gluten network structure was weakened, and the protein secondary structure composition and relative content were better than other oil samples (P < 0.05). As a result, 10# gel could be considered to replace or partially replace lard in baked goods to reduce the intake of saturated fatty acids , providing some theoretical support for the development of new plastic fats.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
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IF 5.839
Mengyun Jia,Qiang Yu,Jiajun Chen,Zhicheng He,Yi Chen,Jianhua Xie,Shaoping Nie,Mingyong Xie
The increasing demand for functional foods has boosted up the food industry to produce fiber-enriched products. The purpose of this study was to investigate the effects of soluble dietary fiber from defatted rice bran (DRB) obtained through Trichoderma viride fermentation (F-SDF) on the physical properties and starch digestion characteristics of biscuits. Rheological analysis results showed that the addition of F-SDF delayed the gelatinization of starch. Texture profile analysis (TPA) results demonstrated that the addition of F-SDF reduced the hardness, springiness, cohesiveness, gumminess, chewiness and resilience of the biscuits. The scanning electron microscopy (SEM) results showed that F-SDF hindered the formation of the gluten network structure in the biscuits, making the biscuits loose. Meanwhile, X-ray diffraction (XRD) revealed the addition of F-SDF reduced the area of the crystallization zone. In addition, F-SDF led to a significant reduction of predicted glycemic index ( pGI ) of reformulated biscuits. Sensory evaluation results indicated that the effects of F-SDF addition on the odor, color and taste of the biscuits were relatively small, while the biscuits with highest texture and acceptability score were obtained by incorporating 6% of F-SDF in the formulation. In summary, adding the proper amount of F-SDF could improve the physical properties of the biscuits and exhibit potential to decrease the postprandial blood glucose level resulted by biscuits.
研究领域:
食品科学
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营养学
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DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 5
·657
·
IF 5.561
Huiyu Hu,Yuting Wang,Yousheng Huang,Yanpeng Yu,Mingyue Shen,Chang Li,Shaoping Nie,Mingyong Xie
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified with two dietary natural antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan), and investigated their effects on formation of free Nε-(carboxymethyl)lysine (CML)/Nε-(carboxyethyl)lysine (CEL), protein-bound CML/CEL and HMF and on the sensory qualities of butter cookies. Meanwhile, three typical α-dicarbonyl compounds were also determined to identify possible correlations between α-dicarbonyl intermediates and formation of these harmful heat-induced products in butter cookies. Experimental data showed that catechin exhibited the strongest inhibitory effects on formation of AGEs and HMF, but its addition would impair the color and taste of cookies. On the other hand, chitosan was not so effective in inhibiting AGEs and HMF as compared to catechin, but its addition could increase the sensory qualities of butter cookies.Keywords:advanced glycation end products;5-hydroxymethylfurfural;butter cookies;natural antioxidants;hydrocolloids
研究领域:
食品科学
·
营养学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）