Journal of Food Measurement and Characterization最新文献

{"title":"Comparative study on phytochemical extraction from passion fruit wastes using ultrasound and supercritical fluid extraction","authors":"Kakali Borah,&nbsp;Rupesh Kumar,&nbsp;Sukumar Purohit,&nbsp;Vaibhav V. Goud","doi":"10.1007/s11694-025-03150-8","DOIUrl":"10.1007/s11694-025-03150-8","url":null,"abstract":"<div><p>The agricultural and food industries produce many byproducts that are rich in natural antioxidants with potential health benefits. This study aims to extract bioactive compounds from the yellow passion fruit rind (YPFR), with therapeutic properties like antibacterial, anticancer, and antioxidant activity. In this study, phytochemical extraction was performed using supercritical fluid extraction with CO₂ and 10% ethanol as co-solvent (SC-ET), and ultrasound-assisted extraction (UAE) with 65% ethanol. Both methods were compared for extraction yield, phytocomponents, antioxidant, and antibacterial activity. Phytochemical analysis showed significant phenolic, flavonoid, and carotenoid contents in extracts, contributing to its increased antioxidant activities. SC-ET exhibited higher flavonoid and carotenoid concentrations, however, UAE yielded higher phenolics. These support higher antioxidant capacity in SC-ET compared to the UAE during the Global Antioxidant Score (GAS). GC-MS identified 75 compounds in UAE extracts and 47 in SC-ET extracts, whilst HPLC profiling indicated higher phenolic and flavonoid contents in SC-ET extracts, demonstrating SFE’s selectivity and UAE’s broader compound extraction range. Both extracts showed significant antibacterial activity, with SC-ET being more potent. These findings revealed the potential of using passion fruit peel to extract bioactive compounds for the food, pharmaceutical, and cosmetic industries, promoting sustainable waste management and resource recovery.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2831 - 2843"},"PeriodicalIF":2.9,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03150-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Do phycocyanin-enriched gelatin/alginate coatings decrease bacterial spoilage and improve the physicochemical and sensory properties of Whiteleg shrimp during storage?","authors":"Sedigheh Babaei,&nbsp;Sepideh Zare Juneghani,&nbsp;Mahshid Mojarrad,&nbsp;Tahereh Roshanzamir,&nbsp;Amin Gholamhosseini,&nbsp;Abdorreza Mohammadi Nafchi","doi":"10.1007/s11694-025-03143-7","DOIUrl":"10.1007/s11694-025-03143-7","url":null,"abstract":"<div><p>The present work aimed to investigate the application of gelatin-sodium alginate composite as edible coatings containing phycocyanin as natural antioxidant pigment to enhance shelf life of whiteleg shrimp (<i>Litopenaeus vannamei</i>) during refrigerator storage. Phycocyanin is a nontoxic water-soluble natural pigment that can be a suitable alternative to synthetic antioxidants, as it inhibits the oxidation of lipids. Enriching edible composite film with natural pigments as an active coating could increase the shelf life of products. Four treatments were considered: M: shrimps dipped in sodium metabisulfite solution; C: shrimps dipped in a coated solution of sodium alginate and gelatin; P10: shrimps treated in alginate/gelatin composite solution with 10% (w/w) phycocyanin; and P20: shrimp treated in alginate/gelatin composite solution with 20% (w/w) phycocyanin. The composite coating and composite enriched with phycocyanin positively slowed low bacterial growth, especially in lactic acid bacteria growth (3.97 ± 0.03 Log CFU/mL in P10 on the last day). Similar findings were observed in chemical tests (total volatile base nitrogen, trimethylamine, thiobarbituric acid, and pH; <i>P</i> &lt; 0.05). Color indices did not show significant changes (<i>P</i> &gt; 0.05), although phycocyanin caused a slight change in the color (<i>b*</i> index) and appearance of shrimp due to its blue pigment (21.9 ± 6.5 in P20 on the last day). Sensory evaluation, including odor, texture, melanosis (black spot), red head, and loose head, revealed minimal changes in treatments coated with P10 and P20 (<i>P</i> &lt; 0.05). The study results indicated that alginate and gelatin composite coating effectively delayed shrimp spoilage during storage. However, the phycocyanin from <i>spirulina</i> (particularly 20% in the composite coating) reduced bacterial growth and oxidative spoilage, which could be used as a novel additive for extending shrimp shelf life during cold storage.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2739 - 2749"},"PeriodicalIF":2.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Traditional alkaline condiment ‘Kolakhar’ improves protein digestibility and nutrient availability in black gram (Vigna mungo L.)","authors":"Sudipta Sankar Bora,&nbsp;Dibya Jyoti Hazarika,&nbsp;Samim Dullah,&nbsp;Darshana Sharma,&nbsp;Rahul Gogoi,&nbsp;Manjistha Baruah,&nbsp;Unmona Sarmah,&nbsp;Madhumita Barooah","doi":"10.1007/s11694-025-03136-6","DOIUrl":"10.1007/s11694-025-03136-6","url":null,"abstract":"<div><p>This study reports the physiochemical properties and cooking attributes of a traditional alkaline condiment, <i>Kolakhar</i> customarily prepared from different parts of <i>Musa balbisiana</i> plant. The condiment is highly alkaline in nature (pH range: 9.81–10.96) and is rich in calcium (141.5 ± 14.5 mg/L − 338 ± 24.1 mg/L) and potassium (168 ± 16.8 mg/L − 195.74 ± 13.5 mg/L). The amount of magnesium was highest (175.67 ± 4.67 mg/L) in the <i>Kolakhar</i> prepared from the banana pseudostem followed by the <i>Kolakhar</i> prepared from the peels (146.51 ± 5.56 mg/L) and trunk (112.67 ± 3.44 mg/L). The condiment also contained zinc and iron (zinc: 10.28 ± 0.55 mg/L to 13.53 ± 0.33 mg/L; iron: 0.31 ± 0.01 mg/L to 0.70 ± 0.05 mg/L). Studies on cooking quality of legume grains showed that <i>Kolakhar</i>-added cooking of black gram increased weight and volume up to 84% and 175% respectively with an increase of cooked length/breadth ratio (1.588 ± 0.03) in the grains. Cooking with the condiment also reduced tannin contents by 42.6% and enhanced protein digestibility to 82%. Fourier-transform infrared spectroscopy (FTIR spectroscopy)-based analysis confirmed conformational changes in the grains due to <i>Khar</i>-added cooking; and identified differential fingerprint regions involving amine (1650.54–1649.27 cm^-1) and carbonyl (1549–1540 cm^-1) groups.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2642 - 2654"},"PeriodicalIF":2.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein enrichment of cassava flour by Saccharomyces cerevisiae fermentation and development of a muffin","authors":"Singamayum Khurshida,&nbsp;Sangita Muchahary,&nbsp;Duyi Samyor,&nbsp;Nandan Sit,&nbsp;Sankar Chandra Deka","doi":"10.1007/s11694-025-03122-y","DOIUrl":"10.1007/s11694-025-03122-y","url":null,"abstract":"<div><p>Protein enrichment of cassava flour by fermentation using <i>Saccharomyces cerevisiae</i> was developed, and a product was designed and investigated. The study comprised optimization of incubation time for 48 to 96 h at 25 to 35^oC of the fermentation design of cassava flour-based substrate. Experimental design for the fermentation optimization for the maximum protein content was performed by using Response surface methodology-Central composite design (RSM-CCD) experimental design with 13 experiments. The optimized conditions for the ideal fermentation process were obtained at 35 °C for 96 h incubation time, leading to optimal protein content (5.43%) in the final fermented cassava flour. The coefficient of variation (CV) was 10.17%, indicating the model’s excellent experiment reliability. The optimized fermented flour was validated by developing a muffin as a product. The partial substitution of wheat flour (WF) with solid-state fermented cassava flour (SCF) at around 23.07% enhanced the physical properties of muffins (viz., texture, color, flavor). The effect of partial replacement of WF by SCF (up to 23.07%) resulted in decreased batter density and increased specific volume after baking. The micrograph images of the muffin validated the relationship between the batter density, bubble size, and distribution. Muffins made with WF and SCF (at 77:23 w/w) had significantly higher softness, appearance, and overall acceptance scores than those made with only WF (<i>P</i> ≤ 0.05). SCF can be used as an ingredient for food product development with its added nutrient enrichment and texture-modifying properties.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2438 - 2448"},"PeriodicalIF":2.9,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03122-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification and characterization of anthocyanin from Irish wild blackberry: impact on color, composition, and antioxidant capacity","authors":"Sanyogita Sangram Bhosale,&nbsp;Daniel Granato,&nbsp;Nima Mohammadi","doi":"10.1007/s11694-025-03142-8","DOIUrl":"10.1007/s11694-025-03142-8","url":null,"abstract":"<div><p>The extraction of anthocyanins from fruits and food waste using eco-friendly techniques has gained attention. This study, for the first time, used Amberlite XAD-7 resin to purify Irish wild blackberries, known for their high polyphenol and anthocyanin content. Ultrasound-assisted extraction (UAE) with 60% ethanol at 325 W for 7.5 min was employed. The crude extract (BCE) was purified with resin to remove impurities while retaining anthocyanins. The total phenolic content (TPC) was 9.35 ± 0.07 mg GAE/g for BCE and 8.82 ± 0.33 mg GAE/g for the purified extract (BPE). Total anthocyanin content (TAC) was 0.21 ± 0.01 mg CYE/g for BCE and 0.15 ± 0.01 mg CYE/g for BPE. HPLC identified cyanidin-3-glucoside (C3G) as the dominant anthocyanin. The C3G concentration was 5.50 ± 0.02 mg/g in BCE and 4.01 ± 0.01 mg/g in BPE at 520 nm. Antioxidant capacity assessed via CUPRAC, FRAP, and DPPH assays showed significant differences between BCE and BPE in CUPRAC (25.13 ± 1.09 mg AAE/g for BCE vs. 23.06 ± 0.26 mg AAE/g for BPE), with no significant differences in FRAP and DPPH assays. Amberlite XAD-7 resin effectively removed impurities while preserving antioxidant capacity, making BPE a potential ingredient for pharmaceutical and food applications due to its concentrated anthocyanin content, thereby introducing a novel approach in the field.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2730 - 2738"},"PeriodicalIF":2.9,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03142-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of advancements, properties, and challenges of carbon nanotubes in food packaging","authors":"Sneh Punia Bangar,&nbsp;William Scott Whiteside,&nbsp;Priyanka Kajla,&nbsp;Milad Tavassoli","doi":"10.1007/s11694-025-03127-7","DOIUrl":"10.1007/s11694-025-03127-7","url":null,"abstract":"<div><p>Carbon nanotubes (CNTs) have emerged as promising nano-fillers for enhancing food packaging materials due to their high mechanical strength, excellent thermal conductivity, and superior barrier properties. When incorporated into films and coatings, CNTs can significantly improve the quality, safety, and shelf life of packaged products, making them valuable for advancing food packaging technology. Additionally, CNTs-based films can provide better protection against UV light, which can preserve the nutritional value of food products. Moreover, CNTs could be used as additives in packaging materials to impart antimicrobial properties, prevent the growth of harmful microbes, and extend the shelf life of perishable food products. Despite the promising advancements, challenges related to scale-up production, safety concerns, and regulatory considerations of CNTs food packaging materials must be addressed to facilitate their integration into food packaging industries. Considering all the aspects, this review provides a comprehensive summary of synthesis methods, properties, and recent advancements in the application of CNTs in food packaging.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2172 - 2194"},"PeriodicalIF":2.9,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03127-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of infrared assisted hot air drying on quality of coconut chips","authors":"R. Pandiselvam,&nbsp;Rupa Krishnan,&nbsp;M. R. Manikantan,&nbsp;Anjitha Jacob,&nbsp;S. V. Ramesh,&nbsp;Shameena Beegum","doi":"10.1007/s11694-025-03134-8","DOIUrl":"10.1007/s11694-025-03134-8","url":null,"abstract":"<div><p>The development of snack foods while maintaining their nutritional integrity presents a significant challenge within the food industry. This study aims to identify the most suitable drying technique for producing high-quality coconut chips. The conventional drying method (hot air convective drying) was compared with the emerging drying techniques such as infrared drying (IRD) and infrared-assisted hot air drying (IRHAD) for the production of coconut chips. The coconut kernel was sliced at two different thicknesses (0.5 and 1.4 mm) and then subjected to osmotic dehydration in a sugar solution. Drying was done at 65 °C for the production of a premium quality final product. It was observed that IRHAD at 65 °C resulted in a better quality final product. The physicochemical properties of the coconut chips samples showed minimal variation between the two thickness levels. The physical properties observed for coconut chips samples of 0.5 mm and 1.4 mm thickness, dried using IRHAD for 90 min and 120 min respectively, were as follows: rehydration ratio of 2.01% and 1.69%, and hygroscopicity of 5.43% and 2.02%, respectively. The biochemical properties for the same thicknesses included a moisture content of 2.4% and 1.30%, ash content of 1.29% and 1.25%, total carbohydrate levels of 43 g glucose/100 g and 45.33 g glucose/100 g, protein content of 4.87% and 5.32%, and fat content of 36.20% and 46.35%, respectively. The total phenolic content was measured at 3.89 g gallic acid eq/100 g and 3.42 g gallic acid eq/100 g, while the DPPH radical scavenging activity was 34.51% and 39.38%. Additionally, the FRAP values were 0.97 trolox eq/100 g and 0.96 trolox eq/100 g, respectively. The moisture ratio was fitted to the seven drying models, and the performance of the models was assessed by statistical parameters. The diffusion approximation model exhibited a high coefficient of determination (R²) for all the drying methods. For the diffusion approximation model of infrared-assisted hot air drying (IRHAD), the values of R², RMSE, and χ² were 0.9998, 0.0054, and 0.0002, respectively, for the 0.5 mm thick coconut chips sample, and 0.9997, 0.0058, and 0.0003, respectively, for the 1.4 mm thick sample. As a result, the IRHAD method is the optimal choice for producing coconut chips, as it offers enhanced biochemical properties, improved drying kinetics, and favorable physical characteristics. This method is particularly suitable for applications in the development of high-quality, nutritious dried snack food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2611 - 2623"},"PeriodicalIF":2.9,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Coconut milk interfaced sodium caseinate-maltodextrin powders using foam mat and infrared assisted hot air drying approaches","authors":"R. Pandiselvam,&nbsp;N. Minha,&nbsp;M. R. Manikantan,&nbsp;Anjitha Jacob,&nbsp;S. V. Ramesh,&nbsp;Shameena Beegum","doi":"10.1007/s11694-025-03130-y","DOIUrl":"10.1007/s11694-025-03130-y","url":null,"abstract":"<div><p>Coconut milk, a plant-based alternative, poses challenges in preservation due to its high fat and moisture content post-extraction. Transforming its aqueous state into powder form offers advantages in handling, storage, and shelf life extension. This research aimed to assess the efficacy of various drying techniques (infrared drying [ID], hot air drying [HD], and a hybrid approach combining both [IHD]) in foam mat drying coconut milk. Additionally, the impact of drying parameters like temperature (55, 65, and 75 ℃) and foam thickness (2 and 4 mm) on the physical and bioactive properties of the resulting coconut milk powder was examined. The powder’s characteristics including bulk density, solubility, Carr’s index, Hausner ratio, moisture content, carbohydrate, ash, protein, fat, total phenols, DPPH scavenging activity, and FRAP were evaluated. Notably, powder derived from a 2 mm spread thickness, dried at 65 ℃ using the IHD method, demonstrated favorable attributes such as excellent flowability (Hausner ratio of 1.10 and Carrs index of 10), and significant nutrient composition with protein at 12.43%, carbohydrate at 28.11%, fat at 52.45%, ash at 1.01%, total phenolic content at 69.511 mg GA/100 g, DPPH activity at 79.25%, and FRAP at 9.36 mg Trolex/100 g. Overall, the hybrid drying approach (IHD) yielded superior quality powder compared to individual drying methods.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2546 - 2556"},"PeriodicalIF":2.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Volatile fingerprinting of allspice (Pimenta dioica L.) leaf essential oil by GC-MS, E-Nose and NMR","authors":"M. Shikku Premachandran,&nbsp;Nanishankar V. Harohally,&nbsp;Yannum Sudheer Kumar,&nbsp;Pushpa S. Murthy","doi":"10.1007/s11694-025-03135-7","DOIUrl":"10.1007/s11694-025-03135-7","url":null,"abstract":"<div><p>The study explores the Allspice (<i>Pimenta dioica</i> L.) leaf essential oil (AEO), employing green techniques to enhance yield and chemical composition, thereby broadening its applicability in food, pharmaceutical, flavoring, and cosmetic industries. Enzyme-assisted methods, particularly cellulase and viscozyme, significantly increased the AEO yield (2.8 ± 0.5% and 3.28 ± 0.25%) while maintaining its physical properties. The chemical composition of AEO was analyzed using gas chromatography-mass spectrometry (GC-MS), fourier transform infrared spectroscopy (FTIR), and nuclear magnetic resonance (NMR), including ¹H, ¹³C, and 2D NMR techniques like HSQC and HMBC. Antioxidant activity was determined using the ABTS assay, while aroma profiling was conducted using an electronic nose (E-Nose) combined with principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). Enzyme pretreatment boosted total phenols by 26% as well as antioxidant activity (87.2 ± 0.75 to 90.83 ± 0.75 mg TE/ml) through complex enzyme interactions, indicating improved bioactivity. Eugenol (74.43%), β-myrcene (10.75%), p-chavicol (5.00%), and limonene (2.67%), are major compounds identified by GC-MS. ATR-FTIR confirmed aromatic ethers, carboxylic acids, alkanes, alkenes, and alkynes in 750–2900 nm. NMR spectroscopy differentiated β-pinene and β-myrcene (both C₁₀H₁₆ isomers), while providing detail insight into eugenol, p-chavicol, β-myrcene, and caryophyllene. Aroma profiling using an E-Nose revealed distinct volatile compound patterns, visualized using PCA and SIMCA. This study insights into the aroma, flavor, and chemical composition of Allspice leaves, highlighting its potential for diverse industrial applications and promoting green extraction process.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2624 - 2641"},"PeriodicalIF":2.9,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing fatty acid composition in cookie formulation using vegetable oil blends: impacts on dough rheology, physical properties, and sensory qualities","authors":"Veeranna Hitlamani,&nbsp;T. M. Hemraj,&nbsp;Aashithosh A. Inamdar","doi":"10.1007/s11694-025-03124-w","DOIUrl":"10.1007/s11694-025-03124-w","url":null,"abstract":"<div><p>This study explores the replacement of bakery fat (BF) with various vegetable oil blends into cookies, with a focus on balancing the fatty acid composition to meet the WHO’s recommended ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA) at 1:1.5:1. 80% of Rice bran oil (RBO) was blended with 20% each of soybean (SBO), sunflower (SFO), coconut (CO), and groundnut oils (GNO), replacing the traditional BF. Cookies were evaluated based on their physical, sensory, and thermal properties. Proximate values, including moisture, fat, ash, and protein, showed no significant differences between oil-blended and control cookies. Cookie thickness was consistent across samples (11.8 mm to 12 mm), though a reduction in the spread ratio was noted with oil blends. Cookie hardness varied significantly, with the control having 67.35 N and the highest values observed in the RBO: SBO (90.15 N) and RBO: GNO (85.675 N) blends. Doughs prepared with oil blends exhibited higher hardness and gumminess, indicating firmer textures. DSC analysis demonstrated that different oil blends of dough affected fat crystallization and melting behavior in oil blend cookie dough. Among the blends, RBO: GNO had the closest ratio (1:1.6:1.2) to the recommended fatty acid proportions, while RBO: SBO also matched the ideal ratio. FTIR analysis confirmed the functional properties of the cookies, indicating healthier formulations without compromising sensory qualities. Hence, replacing traditional BFs with RBO-based oil blends improved fatty acid profiles while maintaining cookie quality along with an added neutra incentive.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2461 - 2475"},"PeriodicalIF":2.9,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}