Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina, Bogdan Goranov
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引用次数: 0

Abstract

Research background: There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances.

Experimental approach: Two new formulations were developed to eliminate the use of eggs and alter the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential and sensory profile aided in the evaluation of the newly developed products.

Results and conclusions: The results indicate an inversely proportional relationship between the relative mass of the dough and physical parameters (density, volume and height) of all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow than the control sample. In terms of texture characteristics, the new formulations had a profile close to the control.

Novelty and scientific contribution: Recipe reformulation without deteriorating quality attributes is important for the food technology field. Reformulation should comply with the new expectations of the modern consumer. The study targets an approach where new products with enhanced functional characteristics are presented.

用奇亚籽和冻干桃粉重新配制松饼的工艺和感官特征。
研究背景:人们对具有附加营养价值的食品越来越感兴趣。鉴于不健康的饮食模式和食物不耐受的社会挑战,本研究为使用奇亚籽和冻干桃粉重新配制松饼提供了机会。实验方法:开发了两种新配方,以消除鸡蛋的使用并改变面粉的含量和类型。物理特性、结构分析、水活性、微生物负荷、抗氧化潜力和感官特征有助于新开发产品的评估。结果与结论:结果表明,面团的相对质量与所有松饼配方的物理参数(密度、体积和高度)成反比关系。与对照样品相比,原配方的修改导致烘焙损失减少,总酚含量增加,纤维含量方面的营养价值也有所提高。奇亚籽和桃粉的加入导致了积极的感官变化。原始配方的改变对颜色产生了显著影响,使松饼的颜色比对照样品更深,黄色更少。在纹理特征方面,新配方的轮廓接近对照。新颖性和科学贡献:在不降低质量属性的情况下进行配方改造对食品技术领域具有重要意义。重新配方应符合现代消费者的新期望。该研究的目标是提出一种具有增强功能特征的新产品的方法。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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