Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI:10.1016/j.lwt.2024.117052

Oni Yuliarti, Sanaa Rasul, Hessa Mohammed Salem Albedwawi, Mohammed Tarique

{"title":"Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure","authors":"Oni Yuliarti, Sanaa Rasul, Hessa Mohammed Salem Albedwawi, Mohammed Tarique","doi":"10.1016/j.lwt.2024.117052","DOIUrl":null,"url":null,"abstract":"<div><div>The effect of specific concentrations of low methoxyl pectin (LMP) (0, 0.5, 1 and 1.5 g/100g) and dough chilling treatments (with and without chilling) on the physicochemical properties of okara cookies were investigated. Addition of LMP increased the cookie dough viscoelastic properties due to formation of LMP gel network which strengthened the cookie overall structure. Cookies with a higher LMP concentration showed more compact and denser texture, as indicated in their microstructure. However, the cookie hardness was lowered with the chilling treatment and exhibited a lower fracturability. Chilling the dough facilitated the progressive development of LMP gel network and promoted a strong dough structure. Chilled dough with 1.5 g/100g LMP has the strongest structure where a larger strain value was required to deform the network compared to other formulations. The exothermic peaks disappeared when dough was chilled, meanwhile, the FTIR results revealed less variation in the spectral signals for all samples.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117052"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824013355","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The effect of specific concentrations of low methoxyl pectin (LMP) (0, 0.5, 1 and 1.5 g/100g) and dough chilling treatments (with and without chilling) on the physicochemical properties of okara cookies were investigated. Addition of LMP increased the cookie dough viscoelastic properties due to formation of LMP gel network which strengthened the cookie overall structure. Cookies with a higher LMP concentration showed more compact and denser texture, as indicated in their microstructure. However, the cookie hardness was lowered with the chilling treatment and exhibited a lower fracturability. Chilling the dough facilitated the progressive development of LMP gel network and promoted a strong dough structure. Chilled dough with 1.5 g/100g LMP has the strongest structure where a larger strain value was required to deform the network compared to other formulations. The exothermic peaks disappeared when dough was chilled, meanwhile, the FTIR results revealed less variation in the spectral signals for all samples.

查看原文本刊更多论文

低浓度甲氧基果胶和面团冷处理对改善黄卡拉-小麦粉饼干结构的评估

研究了特定浓度的低甲氧基果胶（LMP）（0、0.5、1 和 1.5 克/100 克）和面团冷冻处理（冷冻和不冷冻）对秋葵饼干理化性质的影响。添加 LMP 增加了饼干面团的粘弹性能，这是因为 LMP 凝胶网络的形成加强了饼干的整体结构。从微观结构上看，LMP 浓度越高的饼干质地越紧密致密。不过，冷冻处理会降低饼干的硬度，并降低其可碎性。冷冻面团有利于 LMP 凝胶网络的逐步发展，并促进了面团结构的坚固。含有 1.5 克/100 克 LMP 的冷冻面团具有最强的结构，与其他配方相比，冷冻面团需要更大的应变值才能使网络变形。冷冻面团时，放热峰消失，同时，傅立叶变换红外光谱结果显示所有样品的光谱信号变化较小。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.