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Marcano J.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Varela P.,Nofima AS | Fiszman S.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Food and Function | Year: 2015

Since proteins have been shown to have the highest satiation-inducing effects of all the macronutrients, increasing the protein level is one of the main strategies for designing foods with enhanced satiating capacity. However, few studies analyze the effect that protein addition has on the texture and flavor characteristics of the target food item to relate it to the expected satiating capacity it elicits. The present work studied cheese pies with three levels of soy and whey proteins. Since the protein level altered the rheological behavior of the batters before baking and the texture of the baked pies, the feasibility of adding several protein levels for obtaining a range of final products was investigated. A check-all-that-apply questionnaire containing 32 sensory and non-sensory characteristics of the samples was given to consumers (n = 131) who also scored the perceived samples' satiating capacity. The results showed that the type and content of protein contributed distinctive sensory characteristics to the samples that could be related to their satiating capacity perception. Harder and drier samples (high protein levels) were perceived as more satiating with less perceptible sweet and milky cheese pie characteristic flavors. Soy contributed an off-flavour. These results will contribute to a better understanding of the interrelation of all these factors, aiding the development of highly palatable solid foods with enhanced satiating capacities. This journal is © The Royal Society of Chemistry 2015.


Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Journal of Cereal Science | Year: 2012

Breadmaking achievement using grains alternative to wheat and rye is a challenging task for cereal technologists, since most of the available innovative breads are characterised by poor crumb and crust characteristics, slight flavour and fast staling. To improve texture, mouth-feel, acceptability and shelf-life of breads prepared by using minor and/or under-utilised cereals, gluten and/or polymeric substances that mimic the viscoelastic properties of gluten, are required. Recent studies reported that high hydrostatic pressure (HP) treatment may represent an efficient non-thermal technique to promote the dough structure formation of composite cereal matrices. In the present study the effects of HP on the techno-functional and nutritional properties of oat-, millet-, and sorghum- based breads were evaluated compared to their unpressured- and gluten-added conventionally made counterparts. HP-treated (350 MPa, 10 min) wheat, oat, millet and sorghum batters were added to the bread recipe, replacing 50%, 60% and 40% of untreated wheat flour, respectively. Data from bread analyses revealed non significant physico-chemical impairment, and superior nutritional and sensory profiles in most quality features when HP treatment was applied to dough batters, compared with conventional/gluten-added samples. Specifically, HP breads deserved better sensory scores and exhibited higher antiradical activities despite a reduction in specific volume (wheat and oat) and faster staling kinetics (millet and sorghum) that were explicit in some composite samples. © 2012 Elsevier Ltd.


Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Journal of Food Engineering | Year: 2012

The impact of high hydrostatic pressure (HP) treatment on dough viscoelastic reinforcement of highly-replaced wheat cereal matrices has been investigated. The gelatinisation/pasting and gelling profiles of HP hydrated oat, millet, sorghum and wheat flours, and the small and large deformation rheological parameters of blended wheat/non-wheat doughs were determined. Oat, millet, sorghum and wheat hydrated flours, at dough yield (DY) 160 and 200, were treated for 10 min at 0.1, 200, 350 or 500 MPa. Regardless the nature of the cereal, HP changes flour viscometric features, particularly in softer doughs (DY 200), leading to increased values for viscosity parameters, concerning pasting and paste cooking. Incorporation of 350 MPa pressure-treated flours into bread dough formulation provided increased dynamic moduli values, particularly for wheat and oat/wheat blends, associated to a reinforced dough structure. Highly-replaced composite dough samples treated at 500 MPa proved to be extremely stiff, resistant to stretch, low cohesive and low extensible, and thus not suitable for breadmaking. © 2012 Elsevier Ltd. All rights reserved.


Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Food and Bioprocess Technology | Year: 2013

The impact of high hydrostatic pressure (HP) treatment on protein aggregation and rheological properties of legume batters has been investigated. Gelatinisation/pasting and gelling profiles, rheological parameters and protein solubility of HP-hydrated chickpea (CP), green pea (GP) and soybean (SB) flours were determined. CP, GP and SB hydrated flours, at dough yield (DY) 160 and 200, were treated for 10 min at 0.1, 200, 350 or 450 MPa. Pressures of ≥350 MPa downward shifts gelatinisation temperatures in CP and GP regardless the hydration level. For all legume batters, HP provokes changes on the rheology of hydrated samples, particularly in softer batters (DY 200), leading to an increased stiff/solid character. Analysis of proteins extracted in different buffers revealed that pressures of >200 MPa induced the formation of urea-insoluble complexes, disulphide bonds and/or other strong protein aggregates. Although the extent of protein modification was dependent on the applied pressure, the results collected so far show that high HP can be used to improve the breadmaking functionality of CP, GP and SB batters. © 2012 Springer Science+Business Media New York.


Tarrega A.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Martinez M.,Universidad de Las Americas Puebla | Velez- Ruiz J.F.,Universidad de Las Americas Puebla | Fiszman S.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Food Hydrocolloids | Year: 2014

The objective of this study was to discover which rheological profiles are related to greater expected satiety in semi-solid milk-based snacks. Chocolate flavoured snacks were prepared with four different hydrocolloids (alginate, carrageenan, hydroxypropyl methylcellulose -HPMC- and xanthan gum) at three different concentrations. Rheological measurements were carried out in a controlled stress rheometer using a parallel-plates sensor system. Flow curves were obtained at increasing shear rates (0-200s-1) and viscoelastic properties were measured using small amplitude oscillatory shear tests. The results showed that, in general, increasing the hydrocolloid concentration resulted in greater yield stress, viscosity, thixotropy and viscoelastic moduli, with differences depending on the type of hydrocolloid. For HPMC and alginate, increasing the concentration mainly increased the viscosity, thixotropy and yield stress, while for xanthan gum and carrageenan the most important changes were rises in elastic modulus values and decreased tanδ. The expected satiety delivered by the different samples was evaluated by 50 participants. The snacks were presented physically, sampled and assessed in relation to picture scales of four "comparison foods": apple, chocolate bar, sandwich (ham and cheese) and doughnut. The results indicated that the effect on expected satiety of increasing the thickness of the snack differed according to the type of thickener used. Expected satiety increased with higher concentration in the alginate and HPMC samples but not in those prepared with carrageenan or xanthan gum. PLS regression showed that viscosity, not solidity (elasticity), determined the expected satiety of semi-solid milk-based snacks. © 2013 Elsevier Ltd.

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