LWT - Food Science and Technology最新文献_第10页

Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117460

Anna Pęksa , Agnieszka Nemś , Esther Sendra Nadal , Luis Noguera-Artiaga , Hanán Issa-Issa , Agnieszka Tajner-Czopek , Ángel A. Carbonell-Barrachina , Agnieszka Kita

{"title":"Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes","authors":"Anna Pęksa , Agnieszka Nemś , Esther Sendra Nadal , Luis Noguera-Artiaga , Hanán Issa-Issa , Agnieszka Tajner-Czopek , Ángel A. Carbonell-Barrachina , Agnieszka Kita","doi":"10.1016/j.lwt.2025.117460","DOIUrl":"10.1016/j.lwt.2025.117460","url":null,"abstract":"<div><div>The study evaluated the effect of organic acids (citric, lactic, <em>L</em>-ascorbic, malic, and <em>L</em>-tartaric) on the stabilization of the color of third-generation potato snacks obtained from dried potatoes of varieties with “red” (Mulberry Beauty) and “purple” (Double Fun) flesh. Descriptive and affective sensory analyses were conducted using trained and consumer panels, respectively. The use of organics acids was successful in avoiding the degradation of the main anthocyanins especially in purple (petunidine-3-<em>p</em>-cumaroylrutinoside-5-glucoside and malwidine-3-<em>p</em>-cumaroylrutinoside-5-glucoside) snacks. Organic acids slightly changed the sensory profile of the potato snacks by increasing some key attributes such as sourness, aftertaste, hardness and crispiness. Red snacks were considered as having a more natural color than purple ones and this perception resulted in higher liking, preference and willingness to buy. The consumer segment more interested in consuming this type of snacks were the young ones, age 18–24. A pretreatment with organic acids (<em>L</em>-ascorbic or malic acids) is strongly recommended when preparing third-generation snacks from colored flesh potatoes.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117460"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green preparation of size-controllable cellulose nanofibers from buckwheat husks

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117411

Qiaoyangzi Lei, Tian Ren

{"title":"Green preparation of size-controllable cellulose nanofibers from buckwheat husks","authors":"Qiaoyangzi Lei, Tian Ren","doi":"10.1016/j.lwt.2025.117411","DOIUrl":"10.1016/j.lwt.2025.117411","url":null,"abstract":"<div><div>As a processing waste, buckwheat hulls (BH) have lignocellulose composition and structure similar to eucalyptus wood, which could be served as a potential alternative of wood to produce cellulose-related products. In this study, enzymatic hydrolysis combined with high-pressure homogenizations were used to successfully prepare cellulose nanofibers (CNF) with controllable average diameter from BH. The changes in the physicochemical properties of the fibers, including morphology, functional groups, transmittance, dispersion stability, crystallinity, and thermal stability, were systematically evaluated. Microscopic results showed that the microfiber structure was sufficiently exposed after the purification treatment, and the subsequently enzymatic hydrolysis with an optimal reaction time of 24 h generated a suitable microfiber filament stripping effect. More importantly, when the cycles of homogenization were 1, 5, 10, and 20 times, the average diameters of CNF were 49.98, 40.09, 28.04 and 17.92 nm, respectively. Co-processing was beneficial in increasing CNF yields and reducing costs and energy consumption. Additionally, the thermal stability of samples remained stable after the multi-step treatments, with the initial degradation temperature higher than 300 °C, which are superior to traditional acidic treatments. These findings demonstrate the feasibility of BH as a low-cost source of CNF, and the prospects of the green preparation procedures.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117411"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production of oleogels from cellulose and starch cryogels: Morphological, thermal, mechanical, and viscoelastic properties

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117406

Laiane Carvalho , Igor Dal Osto Pereira , Larissa Andreani , Francisco Ricardo Cunha , Sandra M. Luz , Rafael Macedo Dias , Alysson M.A. Silva , Leonardo F. Valadares , Simone Monteiro

{"title":"Production of oleogels from cellulose and starch cryogels: Morphological, thermal, mechanical, and viscoelastic properties","authors":"Laiane Carvalho , Igor Dal Osto Pereira , Larissa Andreani , Francisco Ricardo Cunha , Sandra M. Luz , Rafael Macedo Dias , Alysson M.A. Silva , Leonardo F. Valadares , Simone Monteiro","doi":"10.1016/j.lwt.2025.117406","DOIUrl":"10.1016/j.lwt.2025.117406","url":null,"abstract":"<div><div>Oleogelation offers a way to reduce trans fats and saturated fats in foods by structuring liquid oils. This study explores cryogels derived from cotton cellulose and potato starch as templates for soybean oleogel production. Cryogels were prepared using a freeze-drying method with cellulose and starch in various mass ratios (pure cellulose, pure starch, 20 cellulose/80 starch, 20 starch/80 cellulose, and 50 starch/50 cellulose) and then evaluated for mechanical and rheological properties. Composite cryogels provided enhanced mechanical strength, thermal stability, and oil retention, with pure cellulose cryogels achieving the highest oil absorption capacity (179.42 g/g). While adding starch reduced oil absorption, retention remained significant (18.95–55.59 g/g), with a 50/50 starch-cellulose blend exhibiting optimal oil retention (81.54 %). Rheological assessments showed shear-thinning behavior in all oleogels, with low-frequency dynamic tests revealing a solid-like, elastic response. The storage modulus (G′) increased with cellulose content, reaching 7 × 10⁴ Pa, indicating robust elastic characteristics. The loss modulus (G″) results suggested larger fiber structures and increased collisional interactions with higher cellulose. These oleogels displayed a predominantly solid-like behavior at low frequencies, reflecting the effective structuring of oils through an oil sorption mechanism. This technique highlights cellulose-starch cryogels as viable oleogel templates for structuring edible oils.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117406"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of amaranth protein isolate and fermentation time on buckwheat sourdough bread

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117325

Seung-Hye Woo , Jiwoon Park , Jung Min Sung , Eun-Ji Choi , Jong-Dae Park , Eun Young Park

{"title":"Effect of amaranth protein isolate and fermentation time on buckwheat sourdough bread","authors":"Seung-Hye Woo , Jiwoon Park , Jung Min Sung , Eun-Ji Choi , Jong-Dae Park , Eun Young Park","doi":"10.1016/j.lwt.2025.117325","DOIUrl":"10.1016/j.lwt.2025.117325","url":null,"abstract":"<div><div>This study investigated the effects of gluten-free sourdough (GS) prepared with amaranth protein isolate (API) and varying fermentation times on the quality of buckwheat flour-based bread (BR-GS). The GS-containing API (GS-API) had low free sulfhydryl content and high surface hydrophobicity, which induced the formation of protein aggregates in the GS. In addition, as fermentation time increased, the proportion of smaller proteins increased relative to larger proteins, resulting in the formation of a fine protein network. Therefore, the viscosity and gas retention rate of bread dough containing GS-API (BD-GS-API) increased, and these characteristics were further enhanced after fermentation. In gluten-free sourdough bread containing GS-API (BR-GS-API), the specific volume of the bread improved, and the bread exhibited higher specific volume, hardness, and chewiness as the GS fermentation time increased. In conclusion, the characteristics of GS that change with the API and the sourdough fermentation time can affect the quality improvement of BR-GS.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117325"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploration of the changes in volatile flavor compounds of low salt dry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage detected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117470

Jinlin Li , Hanhao Zhou , Linju Xu , Chengwei Yu , Mingming Hu , Bizhen Zhong , Zongcai Tu , Bin Peng

{"title":"Exploration of the changes in volatile flavor compounds of low salt dry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage detected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS","authors":"Jinlin Li , Hanhao Zhou , Linju Xu , Chengwei Yu , Mingming Hu , Bizhen Zhong , Zongcai Tu , Bin Peng","doi":"10.1016/j.lwt.2025.117470","DOIUrl":"10.1016/j.lwt.2025.117470","url":null,"abstract":"<div><div>Low salt dry-curing (LSD) has emerged in the fish blocks during refrigeration with premade cuisine in recent years. However, the changes in flavor quality have not been explored systematically. Therefore, this study analyzed the flavor changes in the LSD-pretreated grass carp blocks stored at 4 °C and screened out the key volatile organic compounds, alongside the untreated ones as a control. The electronic nose (E-nose) combined with principal component analysis (PCA) could successfully distinguish the LSD-pretreated and untreated blocks. A total of 87 and 50 volatile organic compounds in the LSD-pretreated grass carp blocks at different refrigeration stages were identified by headspace solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (HS-SAFE-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) respectively. According to the GC-MS data, 24 key volatile organic compounds with an odor activity value (OAV) over 1.0 were identified in the LSD-pretreated grass carp blocks at different refrigeration stages, including alcohols, aldehydes, aromatic compounds, aldol ketones, nicotinamide, and esters. The combination of E-nose, HS-SAFE-GC-MS, and HS-GC-IMS could comprehensively reflect the changes of volatile components in LSD-pretreated grass carp blocks at different refrigeration stages. It helps to understand further the mechanism of inhibiting the flavor deterioration of LSD-pretreated grass carp blocks.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117470"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143181993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of industrial shelling and blanching on almond kernel integrity and color

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117472

Leontina Lipan , Xavier Miarnau , Michele Cutrone , Alejandro Calle , Esther Sendra , Ángel A. Carbonell-Barrachina , Ignasi Batlle , Agustí Romero

{"title":"Impact of industrial shelling and blanching on almond kernel integrity and color","authors":"Leontina Lipan , Xavier Miarnau , Michele Cutrone , Alejandro Calle , Esther Sendra , Ángel A. Carbonell-Barrachina , Ignasi Batlle , Agustí Romero","doi":"10.1016/j.lwt.2025.117472","DOIUrl":"10.1016/j.lwt.2025.117472","url":null,"abstract":"<div><div>Spanish almond industry expressed concerns over increasing kernel breakage during processing, particularly with the new almond cultivars introduced since 2005. This research aimed to (i) evaluate kernel breakage across different almond cultivars during shelling and blanching in Spanish industrial machines; (ii) identify the main factors contributing to breakage; and (iii) assess the impact of blanching on kernel color. Shelling breakage was lower in ‘Belona’ (2%) than ‘Guara’ (7%), potentially attributed to its higher water absorption and round shape. However, blanching, drastically increased breakage in ‘Belona’ (42%) compared to ‘Guara’ (29%). A large variability among cultivars (‘Carmel’ 12%, ‘Belona 2’ 32% significantly similar to ‘Guara’ 29%, and ‘Lauranne’ 43% significantly similar to ‘Belona’ 42%), was observed, but also between different batches of the same cultivar (‘Belona’ 42% and ‘Belona 2’ 32%), probably due to different growing conditions. ‘Lauranne’ and ‘Belona’ exhibited a higher tendency to produce halves, whereas ‘Guara’ produced more pieces. Kernel breakage during blanching was significantly correlated with kernel width (<em>r</em> = 0.57∗∗∗), protein, (<em>r</em> = −0.83∗∗∗), and fat content (<em>r</em> = 0.67∗∗∗). Blanching significantly affected kernel color (‘Carmel’, ‘Belona 2’, ‘Guara’, ‘Lauranne’, ‘Belona’; ΔE = 19, 14, 12, 11, 10, respectively) and was identified as a critical control point for breakage across the processing line.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117472"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of cold atmospheric plasma pre-treatment and ultrasound-assisted extraction on bioactive compounds and chemical quality of rice bran oil

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117451

Sanae Mousapour Balegh , Pouya Saadati , Mohadeseh Safiaghdam , Ali Asghar Fakhari , Razie Razavi

{"title":"Effect of cold atmospheric plasma pre-treatment and ultrasound-assisted extraction on bioactive compounds and chemical quality of rice bran oil","authors":"Sanae Mousapour Balegh , Pouya Saadati , Mohadeseh Safiaghdam , Ali Asghar Fakhari , Razie Razavi","doi":"10.1016/j.lwt.2025.117451","DOIUrl":"10.1016/j.lwt.2025.117451","url":null,"abstract":"<div><div>Rice bran, a valuable by-product of the rice milling industry, holds significant potential for oil extraction. This study aims to investigate the extraction process and enhance the quality of rice bran oil (RBO) by evaluating the effects of cold atmospheric plasma (CP) (0, 10, 20 min) and ultrasound-assisted extraction (US) (0, 40, and 60 % intensity) for 0, 10, and 20 min at 40 °C. An increasing in CP treatment time and US intensity enhanced the extraction yield (21.66 %) and the levels of bioactive compounds. Antioxidant activity increased (94.04 %) when combined CP and US treatments applied. The highest US intensity or extended CP treatment times led to a decline (89.74 %) in antioxidant activity and an increase in oil oxidation levels. Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) analysis revealed that CP and US better preserved the molecular structure of unsaturated fatty acids and triglycerides compared to solvent extraction. These findings suggest that the combination of 20 min of CP and 40 % US intensity was identified as the most effective condition within the scope of this study, resulting in high-quality, bioactive-rich oils with minimal oxidative degradation and better retention of the oil's bioactive-compounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117451"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143353713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117363

Xue Luo , Wenlai Fan , Yan Xu , Pingyan Cheng , Youlan Sun , Xiaochun Zhu , Jianfeng Hu

{"title":"Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)","authors":"Xue Luo , Wenlai Fan , Yan Xu , Pingyan Cheng , Youlan Sun , Xiaochun Zhu , Jianfeng Hu","doi":"10.1016/j.lwt.2025.117363","DOIUrl":"10.1016/j.lwt.2025.117363","url":null,"abstract":"<div><div>Bitterness in baijiu (Chinese liquor) gives consumers an unpleasant feeling, directly affecting the quality and grade of baijiu. Using semipreparative reversed-phase high-performance liquid chromatography (RP–HPLC) and gas chromatography-mass spectrometry (GC–MS) techniques, the sensory analysis approach was applied to analyze the volatile bitter compounds in Maotai-flavor baijiu through activity-guided fractionation combined with taste dilution analysis (TDA). It was found that 1-propanol, 1-butanol, 2-methylpropanol, 3-methylbutanol, 2-phenylethanol, furfural, 5-methyl-2-furfural, and ethyl lactate were the volatile bitter compounds in Maotai-flavor baijiu. Among them, 2-phenylethanol, 5-methyl-2-furfural, and ethyl lactate were reported for the first time as bitter compounds in baijiu. The recombination experiment confirmed that combining these eight volatile bitter compounds reproduced baijiu bitterness, and the omission experiment identified furfural, 1-propanol, 3-methylbutanol, 2-methylpropanol, and ethyl lactate as the main contributors to baijiu bitterness. These findings emphasized that volatile compounds are the main contributors to baijiu bitterness. It provided crucial guidance for identifying taste compounds in baijiu and mitigating its bitterness.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117363"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117379

Yang Ye , Guixiang Jia , Fei Chen , Xinyue Gou , Qihang Shui , Yang Wang , Yang Liu

{"title":"Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum","authors":"Yang Ye , Guixiang Jia , Fei Chen , Xinyue Gou , Qihang Shui , Yang Wang , Yang Liu","doi":"10.1016/j.lwt.2025.117379","DOIUrl":"10.1016/j.lwt.2025.117379","url":null,"abstract":"<div><div>In this study, the role of Pickering emulsions stabilized with soybean isolate protein (SPI)/curcumin (Cur) conjugates in preserving the storage and gastrointestinal digestive activity of <em>Lactobacillus plantarum</em> powder is demonstrated. At pH 9, SPI-Cur conjugate exhibited excellent particle size, wettability, interfacial properties, and emulsification characteristics. Stabilization of O/W Pickering emulsion by SPI-Cur conjugate resulted in the smallest particle size (6.60 μm) and the best stability at a water-oil fraction (φ) of 0.8 and an emulsifier concentration (c) of 3 g/100 mL. The viability of <em>Lactobacillus plantarum</em> encapsulated in the Pickering emulsion was significantly higher than that of free <em>Lactobacillus plantarum</em> (4.1 × 10<sup>6</sup> CFU/g), with values of 1.11 × 10<sup>7</sup> CFU/g and 2.02 × 10<sup>7</sup> CFU/g, respectively. These results demonstrate that the Pickering emulsion effectively protects probiotic viability. Therefore, this emulsification technology provides a novel strategy to safeguard probiotics and enhance their ability to resist harsh environments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117379"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117445

Arash Ghaitaranpour , Mohebbat Mohebbi , Arash Koocheki , Michael O. Ngadi

{"title":"Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying","authors":"Arash Ghaitaranpour , Mohebbat Mohebbi , Arash Koocheki , Michael O. Ngadi","doi":"10.1016/j.lwt.2025.117445","DOIUrl":"10.1016/j.lwt.2025.117445","url":null,"abstract":"<div><div>This research evaluated the effects of frying temperature (150, 165, and 180 °C) and method (deep-fat and hot air) on doughnut crumb and texture changes. The findings indicated that the dough phase progressively transformed into crumb from the exterior to the interior, accompanied by significant alterations in pore size, shape, and color, as well as the composition of the dough phase. The conversion process duration was influenced by frying temperature and method, lasting approximately 1–1.5 min. The conversion rate was higher in the deep-fat method than in the hot-air one. Overall, textural changes occurred at a lower rate in the hot-air method, as the most changes took place during the first and second 30 s of the process in the deep-fat (180 °C) and hot-air methods, respectively. The doughnut microstructure was assessed using micro-computed tomography (Micro-CT) to study the process of changes in the product's wall thickness and pore size. Considering the front view of the doughnut dough Micro-CT images before frying, it can be asserted that a greater number of small pores were present in the vicinity of the product's surface. The current study's findings could provide a fundamental understanding of microstructure and texture development during doughnut frying, showing that the air frying could be an alternative method to make healthier foodstuff with less oil content while preserving more or less same texture properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117445"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0