Formulation effect study on batter and cake microstructure: Correlation with rheology and texture
Publication date: Available online 10 April 2015 Source:Food Structure Author(s): Nesrin Hesso , Catherine Garnier , Catherine Loisel , Sylvie Chevallier , Brigitte Bouchet , Alain Le-Bail The change in the mechanical and micro-structural properties of cake batter as a function of the formulation impact is described. The mechanical properties were investigated by batter rheology and cake texture. Confocal laser scanning microscope (CLSM), together with image analysis technique, was used to obtain microstructure of the batters and cakes. Results showed an increase in rheological moduli values with the addition of ...
Source: Food Structure - April 10, 2015 Category: Food Science Source Type: research
Texture and microstructure of cocoa butter replacers; influence of composition and cooling rate
In this study, the effect of cooling rate on cocoa butter replacers with similar content of saturated fat but different types of saturated fatty acids was evaluated. Two fats with a high content of monounsaturated asymmetric triacylglycerol were studied (62.1% and 70.9%, respectively); one with a high content of palmitic acid (P-rich) and one with a high content of stearic acid (S-rich). Different cooling rates (0.1°C/min, 0.5°C/min and 2°C/min) were applied during crystallization and samples were stored at different times (0h, 1 day and 7 days) prior to analysis by pNMR, texture analysis, oscillatory rheometry and micr...
Source: Food Structure - April 8, 2015 Category: Food Science Source Type: research
Kinetic Effects on Interfacial Partitioning of Fat Crystals
Publication date: Available online 10 March 2015 Source:Food Structure Author(s): Roja Ergun , Richard W. Hartel , Patrick T. Spicer Fat crystals, like other colloidal particles, can influence the stability of food emulsions. Unlike colloidal particles added to form Pickering emulsions, however, crystals form within food emulsion droplets via crystallization and then the crystal wettability determines its ultimate partitioning relative to the oil-water interface. Most descriptions of crystal partitioning assume the final interfacial state of fat crystals can be predicted by key system properties like interfacial ten...
Source: Food Structure - March 12, 2015 Category: Food Science Source Type: research
Plant wax crystals display platelet-like morphology
Publication date: Available online 7 February 2015 Source:Food Structure Author(s): Alexia I. Blake , Alejandro G. Marangoni Cryogenic scanning electron microscopy was used to image de-oiled 2% rice bran wax, sunflower wax, and candelilla wax oleogels. Contrary to previous reports on the morphology of plant-based waxes, all three species appear as platelets. These findings contest previous theories about the dependency of oil gelation on a needle-like morphology and development of an entangled network, and suggest that surface effects such as surface area and surface roughness may contribute to oil binding capacity. ...
Source: Food Structure - February 7, 2015 Category: Food Science Source Type: research
Fibre enrichment of wheat bread with Jerusalem artichoke inulin: effect on dough rheology and bread quality
Publication date: Available online 30 December 2014 Source:Food Structure Author(s): I.A. Rubel , E.E. Pérez , G.D. Manrique , D.B. Genovese Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity score than a commercial chicory inulin (IRC-C) powder, used for comparison. For bread making, 2.5 and 5.0g of either IRC-J or IRC-C were added to 100g of wheat flour, and the effects on dough viscoelastic properties and bread quality properties were analyz...
Source: Food Structure - January 1, 2015 Category: Food Science Source Type: research
AFM approach to study the function of PGPR's emulsifying properties in cocoa butter based suspensions
Publication date: Available online 31 December 2014 Source:Food Structure Author(s): D. Middendorf , A. Juadjur , U. Bindrich , P. Mischnick Polyglyceryl polyricinoleate (PGPR) 1 1 PGPR Polyglyceryl polyricinoleate. often is used as emulsifier in chocolate, but only little is known on the specific interactions between sucrose particles, cocoa butter and PGPR molecules. The most remarkable effect of PGPR on lipophilic suspensions is the enormous decrease in yield value compared to soy lecithin which is not yet understood. A combination of atomic force microscopy (AFM) 2 2 AFM Atomic force microscopy. , scanning...
Source: Food Structure - January 1, 2015 Category: Food Science Source Type: research
Emulsifier effects on fat crystallisation
Publication date: Available online 31 December 2014 Source:Food Structure Author(s): G. Rizzo , J.E. Norton , I.T. Norton The effect of the addition of two emulsifiers differing in their molecular structure (mono and di glycerides and Tween 80) on the thermal behaviour of a bulk fat containing both solid and liquid components (75% coconut oil and 25% of sunflower oil) was investigated using differential scanning calorimetry (DSC). Different ratios of emulsifier to bulk fat were considered (emulsifier/bulk fat of 0.02, 0.05, 0.08, 0.1, 0.3, 0.6 and 1). Both the emulsifiers had an effect on the melting and crystallisa...
Source: Food Structure - January 1, 2015 Category: Food Science Source Type: research
Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack
In conclusion, cassava starch-gluten snacks fried at higher vacuum pressure conditions using highly gelatinized starches gave fried matrices with lower oil uptake, improved texture and colour change which are the acceptable characteristics to consumers. Scanning Electron Microscopy (SEM) was used to study the surface structure of fried matrices under different vacuum and starch modification conditions. Graphical abstract (Source: Food Structure)
Source: Food Structure - December 29, 2014 Category: Food Science Source Type: research
Computer simulation techniques for food science and engineering: Simulating atomic scale and coarse-grained models
We describe computer simulation techniques that have been, or can be, used in Food Science and Engineering. We describe models which cannot be utilized without employing computer simulation but do not explicitly address models such as self consistent field approaches or DLVO theory. We describe techniques which either continue to play fundamental roles in computer simulation of soft matter and fluids, or newer developments which have shown increased use in the last decade. Here we outline the background to statistical mechanics followed by descriptions with selected examples of Molecular Dynamics, Coarse-Grained modeling, ...
Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research
Multi-scale properties of protein-stabilized foams
The objectives of this article are: to revise the techniques used to analyze foams and the gathering of quantitative information, and to review current efforts into improving our knowledge of the role of proteins in foams and their structures. (Source: Food Structure)
Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research
Biopolymer composites for engineering food structures to control product functionality
Publication date: January 2014 Source:Food Structure, Volume 1, Issue 1 Author(s): Elke Scholten , Thomas Moschakis , Costas G. Biliaderis There is an increasing need for food systems with tailored properties using essential ingredients. This review provides an overview of how interactions between different ingredients, such as proteins, polysaccharides and lipids can be used to design different biopolymer composites, and how isotropic and anisotropic composites can be created. Preparation of protein–polysaccharide complexes, protein fibrils, polysaccharide nanorods, and macromolecular biopolymer assemblies is dis...
Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research
Bridging benchtop research and industrial processed foods: Structuring of model food emulsions
Publication date: January 2014 Source:Food Structure, Volume 1, Issue 1 Author(s): Aleksandra K. Pawlik , Ian T. Norton Modern food formulation and processing are shaped by the consumer demands for cheaper, healthier, more palatable and convenient foods. In order to satisfy these ever-increasing demands, food scientists require comprehensive understanding of the structure-function relationship for effective, fit-for-purpose microstructural product design. This review reports on the new approaches in the formulation and processing of model state-of-the-art emulsion-based food products, whose variety of physiochemical ...
Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research
Structure and function of food products: A review
Publication date: January 2014 Source:Food Structure, Volume 1, Issue 1 Author(s): I. Heertje A proper understanding of the behavior of food products requires knowledge of its structure, i.e., the spatial arrangement of the various structural elements and their interactions. The structure can properly be studied by visual observation techniques. In products such as fat spreads, creams, dressings, cheese, bread, milk, yoghurt, whipped cream, and ice cream, different structural elements can be distinguished. A number of those elements are discussed, viz., water droplets, oil droplets, gas cells, particles, fat crystals ...
Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research
Assessment of physicochemical properties, dissolution kinetics and storage stability of a novel strawberry confection designed for delivery of chemopreventive agents
Publication date: April 2014 Source:Food Structure, Volume 1, Issue 2 Author(s): Erica L. Fisher , Jennifer Ahn-Jarvis , Junnan Gu , Christopher M. Weghorst , Yael Vodovotz Oral diseases are a common health concern within the United States, and have been associated with increased risk of certain chronic disease and reduced overall quality of life. A unique starch-based confection containing freeze-dried strawberries was developed for sustained, targeted phytochemical release to the oral mucosa for use in future chemoprevention trials. Sensory evaluation was used to optimize the confectionery formulation for this i...
Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research
Changes in histological tissue structure and textural characteristics of rice grain during cooking process
Publication date: April 2014 Source:Food Structure, Volume 1, Issue 2 Author(s): Masatsugu Tamura , Takumi Nagai , Yasuyuki Hidaka , Takahiro Noda , Mio Yokoe , Yukiharu Ogawa Textural-related property including histological tissue structure changes in rice grain (Oryza sativa L.) during cooking process was investigated in this study. Forty grams of polished grain were added to 60ml of water, and cooked using the Japanese style cooking method. Rice grains were removed at 30, 50, 70, 85, and 100°C during cooking, and moisture content, overall firmness, surface firmness, and histological tissue structures were exa...
Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research
