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Ana Salvador - One of the best experts on this subject based on the ideXlab platform.
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cellulose ether emulsions as fat replacers in Muffins rheological thermal and textural properties
Lwt - Food Science and Technology, 2015Co-Authors: S Martinezcervera, Ana Salvador, T SanzAbstract:Abstract Sunflower oil, butter and two types of sunflower oil cellulose ether emulsions were used as fat sources in a muffin formulation. The advantage of employing these emulsions is that the final fat content in the muffin formulation is reduced to 49%. The viscoelastic and the calorimetric properties associated with the starch gelatinization of the muffin batter were investigated. In the baked Muffins, height, crumb bubble size and instrumental texture were analysed. The butter batter's viscoelastic properties differed the most from the other batters. Although the butter batter exhibited the highest elastic predominance at room temperature, it was observed to decrease during heating. In the oil and the cellulose emulsion batters, on the other hand, an increase in elasticity was observed during heating. The cellulose emulsions induce a highly significant decrease in the starch gelatinization temperature, in comparison with both the oil and butter batters. The oil Muffins are the highest and their texture is the most highly aerated. Both the height and crumb bubble size of the cellulose emulsion Muffins were found to lie between those of the oil and the butter Muffins. Sensory acceptability of the emulsion Muffins was slightly lower, which could be associated with their harder texture.
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Comparison of different polyols as total sucrose replacers in Muffins: Thermal, rheological, texture and acceptability properties
Food Hydrocolloids, 2014Co-Authors: S. Martínez-cervera, Ana Salvador, Teresa SanzAbstract:Abstract The aim of this work was to compare the suitability of different polyols (sorbitol, maltitol, isomalt and erythritol) as total sucrose replacers in Muffins. Thermal and rheological properties of the batters and muffin texture, height and consumer acceptability were evaluated. As sucrose, all the polyols increased the starch gelatinization temperature, although differences were found among them, being erythritol the less effective. The batter rheological properties also revealed that erythritol showed the highest differences with sucrose, in comparison to the other polyols. All the polyol Muffins showed lower height than the sucrose Muffins. The effect in muffin texture parameters was dependent on the type of polyol. In comparison to sucrose, erythritol increased the hardness and sorbitol and maltitol decreased it. Isomalt conferred similar texture parameters than sucrose. No differences were found in sensory acceptance among sucrose, sorbitol and maltitol Muffins.
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effect of nutriose on rheological textural and sensorial characteristics of spanish Muffins
Food and Bioprocess Technology, 2013Co-Authors: S Martinezcervera, Esther De La Hera, T Sanz, Manuel Gomez, Ana SalvadorAbstract:The effect of fat replacement with Nutriose on the physical properties of Spanish muffin batter and baked Muffins and on consumer acceptability was studied. In the muffin batter, replacement of fat by Nutriose increased the number of larger air bubbles, although the bubbles were not retained during baking. DSC analysis of the muffin batters revealed that the starch gelatinization temperature rose with increased fat replacement with Nutriose (100 % fat replacement with Nutriose increased T o values by 6 °C in comparison to the control) (p ≤ 0.05). The presence of Nutriose decreased the height and volume of the Muffins and significantly reduced their hardness and springiness (p ≤ 0.05). No significant differences between the control and the 50-%-fat-replacement muffin were found in the consumer acceptability test (p > 0.05), indicating that Nutriose can be a suitable fat replacer up to the 50 % level.
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rheological textural and sensorial properties of low sucrose Muffins reformulated with sucralose polydextrose
Lwt - Food Science and Technology, 2012Co-Authors: S Martinezcervera, T Sanz, Ana Salvador, Susana FiszmanAbstract:A study was made of the structure, texture, appearance, colour and consumer sensory analysis of low-sucrose Muffins in which the sucrose had been totally or partially replaced (25%, 50%, 75%) by a sucralose:polydextrose mixture (1:1012). The structural characteristics of the muffin batters and of the baked Muffins were studied through rheometry, microscopy, image analysis and texture analysis. The replacement of sucrose decreased the viscosity, viscoelasticiy and specific gravity of the raw muffin batter. The evolution of the batter’s viscoelastic properties during heating reveals a decrease in the thermosetting temperature with sucrose replacement. These changes in the batter were associated with a muffin with less height, hardness, springiness, cohesiveness, chewiness and resilience and fewer air cells than the control. For 50% sucrose replacement, the appearance, colour, texture, flavour and sweetness and general acceptability were similar to those of the control. Significantly less acceptable Muffins were obtained with 100% sucrose replacement.
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Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum
Food and Bioprocess Technology, 2011Co-Authors: S. Martínez-cervera, Esther De La Hera, Teresa Sanz, Manuel Gomez, Ana SalvadorAbstract:Spanish Muffins are sweet, high-calorie baked products which are highly appreciated for their good taste and soft texture. The aim of this work was to evaluate the suitability of erythritol and of its combination with xanthan gum and double quantities of leavening agent for replacing sucrose in Spanish Muffins and to understand their functionality in a muffin system. The linear viscoelastic properties of the batter during heating, its specific gravity and bubbles, muffin weight loss during baking and muffin bubbles, height, volume, and instrumental texture were studied. Both erythritol and sucrose increase in the temperature at which the viscoelastic functions increased with temperature. In comparison with the reduced sucrose Muffins, the use of erythritol increased the number of air bubbles in the batter. The height of the Muffins also increased in the presence of erythritol when compared to the corresponding reduced sucrose Muffins, although the volume did not. Erythritol was not effective in diminishing the increased hardness associated with sucrose reduction, but the combination of erythritol with xanthan gum and a double quantity of leavening agent significantly improved the muffin volume (from 94 cm3 for 100% erythritol formulation to 108 cm3 for 100% erythritol–xanthan double-leavening agent formulation) and significantly decreased the hardness (from 75 N for 100% erythritol formulation to 25 N for 100% erythritol–xanthan double leavening agent formulation).
Susana Fiszman - One of the best experts on this subject based on the ideXlab platform.
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rheological textural and sensorial properties of low sucrose Muffins reformulated with sucralose polydextrose
Lwt - Food Science and Technology, 2012Co-Authors: S Martinezcervera, T Sanz, Ana Salvador, Susana FiszmanAbstract:A study was made of the structure, texture, appearance, colour and consumer sensory analysis of low-sucrose Muffins in which the sucrose had been totally or partially replaced (25%, 50%, 75%) by a sucralose:polydextrose mixture (1:1012). The structural characteristics of the muffin batters and of the baked Muffins were studied through rheometry, microscopy, image analysis and texture analysis. The replacement of sucrose decreased the viscosity, viscoelasticiy and specific gravity of the raw muffin batter. The evolution of the batter’s viscoelastic properties during heating reveals a decrease in the thermosetting temperature with sucrose replacement. These changes in the batter were associated with a muffin with less height, hardness, springiness, cohesiveness, chewiness and resilience and fewer air cells than the control. For 50% sucrose replacement, the appearance, colour, texture, flavour and sweetness and general acceptability were similar to those of the control. Significantly less acceptable Muffins were obtained with 100% sucrose replacement.
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Evaluation of four types of resistant starch in Muffins. II. Effects in texture, colour and consumer response
European Food Research and Technology, 2009Co-Authors: T Sanz, R Baixauli, A Salvador, Susana FiszmanAbstract:In this study, the influence of the addition of four types of resistant starch containing ingredients on texture, colour and consumer acceptability of Muffins was studied. Two resistant starch type 2 (RS2) and two resistant starch type 3 (RS3) containing ingredients were used. The addition of all RS types decreased the instrumental texture parameters, but the lowest values were shown by the RS3-containing Muffins. No significant differences were found in L * parameter between the control (with no RS addition) and the RS3-containing Muffins. On the contrary, RS2-containing Muffins showed a lighter colour ( L * significantly higher) in comparison to the control and the RS3-containing Muffins, which was obvious for the human eye (Δ E * > 3). RS3-containing Muffins showed the lowest sensory acceptability while RS2-containing Muffins showed no significant differences in all the sensory attributes in comparison to the control.
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how information about fibre traditional and resistant starch influences consumer acceptance of Muffins
Food Quality and Preference, 2008Co-Authors: R Baixauli, A Salvador, Guillermo Hough, Susana FiszmanAbstract:The influence of information on the fibre content of plain, wholemeal and fibre-enriched (resistant starch) Muffins were studied in 102 consumers. Sensory acceptability, health and nutrition questions and consumption and purchase intentions were evaluated with and without label information about fibre content. Plain Muffins scored the same with or without information. Without label information consumers gave the wholemeal muffin a low score, but when information was given to the consumers the score increased. However, it would seem that the information was not well understood for fibre-enriched Muffins, as although the quantity of fibre was the same for the wholemeal and fibre-enriched Muffins, the consumers appear not to have believed it or thought it was somehow unnatural. On grouping the consumers by health consciousness attitudes, when the fibre information was provided the high health consciousness group gave higher ratings but the low health consciousness group gave lower ratings.
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evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology
European Food Research and Technology, 2008Co-Authors: T Sanz, Ana Salvador, Susana FiszmanAbstract:The influence of wheat flour partial replacement with different types of resistant starch (RS) in muffin batter rheological properties and in baked muffin height, volume and number of air bubbles was investigated. The type of RS affected the above-described properties differently. In comparison to the control batter (without RS), replacement with RS type 3 (Novelose 330 and C*Actistar) increased viscosity and viscoelasticity, at both 20 and 80 °C. On the contrary, RS type 2 (Hi-maize 260 and Novelose 240) decreased them. These differences in viscosity and viscoelasticity were related to different baking performance. The RS3 type Muffins had higher height, volume and number of air bubbles than the RS2 type Muffins. An increase in viscosity and elasticity of the raw batter and during the heating process favours bubble retention and stability, thus favours baking performance. However, despite the improvement provided by the RS type 3, the baking performance was still lower than in the control Muffins. One feature that may contribute to the baking differences is the delay in all the RS batters in the starch gelatinization temperature.
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textural and colour changes during storage and sensory shelf life of Muffins containing resistant starch
European Food Research and Technology, 2008Co-Authors: R Baixauli, Ana Salvador, Susana FiszmanAbstract:The effect on baked Muffins of progressively replacing wheat flour with resistant starch (RS) (26/0, 21/5, 16/10, 11/15 and 6/20) was studied. In this study, texture profile analysis (TPA) and the elastic recovery test were used to evaluate the effects of RS on the textural properties of fresh and stored Muffins (from 0 to 16 days). Textural parameter values decreased with the increase of RS; springiness and cohesiveness reflected better than the textural differences for fresh Muffins. Changes in the textural parameter values with storage time were smaller at higher RS levels. Survival analysis methodology was used to estimate the changes in muffin shelf life. Shelf life time of control muffin is higher than 20% RS muffin for 25% consumer rejection but this behaviour is the opposite for 50% consumer rejection.
T Sanz - One of the best experts on this subject based on the ideXlab platform.
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cellulose ether emulsions as fat replacers in Muffins rheological thermal and textural properties
Lwt - Food Science and Technology, 2015Co-Authors: S Martinezcervera, Ana Salvador, T SanzAbstract:Abstract Sunflower oil, butter and two types of sunflower oil cellulose ether emulsions were used as fat sources in a muffin formulation. The advantage of employing these emulsions is that the final fat content in the muffin formulation is reduced to 49%. The viscoelastic and the calorimetric properties associated with the starch gelatinization of the muffin batter were investigated. In the baked Muffins, height, crumb bubble size and instrumental texture were analysed. The butter batter's viscoelastic properties differed the most from the other batters. Although the butter batter exhibited the highest elastic predominance at room temperature, it was observed to decrease during heating. In the oil and the cellulose emulsion batters, on the other hand, an increase in elasticity was observed during heating. The cellulose emulsions induce a highly significant decrease in the starch gelatinization temperature, in comparison with both the oil and butter batters. The oil Muffins are the highest and their texture is the most highly aerated. Both the height and crumb bubble size of the cellulose emulsion Muffins were found to lie between those of the oil and the butter Muffins. Sensory acceptability of the emulsion Muffins was slightly lower, which could be associated with their harder texture.
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establishing the function of proteins on the rheological and quality properties of rice based gluten free Muffins
Food Hydrocolloids, 2014Co-Authors: T Sanz, Maria Estela Matos, Cristina M RosellAbstract:The incorporation of proteins has been long established in the bakery industry to obtain enriched products, but they also take active part on the making process of sweet baked goods. This study was focused on assessing the role of proteins on the rheology and quality of wheat free Muffins by using rice flour. Six rice based formulations were used: one without added protein (No-Protein) and five with different protein sources: soy protein isolate (SPI), pea protein isolate (PPI), egg white protein (EWP), casein (C), and for comparing purposes vital wheat gluten (VWG) was included. Proteins effects were established by evaluating the rheological behaviour of batters measuring the storage modulus (G′) and the loss modulus (G″), and the technological characteristics of the Muffins obtained (specific volume, colour, and texture). The addition of SPI, PPI and C significantly (P < 0.05) increased G′, but this was not modified in batters containing EWP. Casein and EWP increased the specific volume of the Muffins. SPI did not have effect on hardness, springiness, cohesiveness, chewiness, and resilience of the muffin, while PPI containing Muffins were softer and springier. The overall results indicated that both the rheological properties of the batters and the technological characteristics of the muffin are dominated by the presence of the type of protein used in the formulations. Therefore the source of protein included in the formulation is fundamental to ensure the proper texture and other technological properties of these products.
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effect of nutriose on rheological textural and sensorial characteristics of spanish Muffins
Food and Bioprocess Technology, 2013Co-Authors: S Martinezcervera, Esther De La Hera, T Sanz, Manuel Gomez, Ana SalvadorAbstract:The effect of fat replacement with Nutriose on the physical properties of Spanish muffin batter and baked Muffins and on consumer acceptability was studied. In the muffin batter, replacement of fat by Nutriose increased the number of larger air bubbles, although the bubbles were not retained during baking. DSC analysis of the muffin batters revealed that the starch gelatinization temperature rose with increased fat replacement with Nutriose (100 % fat replacement with Nutriose increased T o values by 6 °C in comparison to the control) (p ≤ 0.05). The presence of Nutriose decreased the height and volume of the Muffins and significantly reduced their hardness and springiness (p ≤ 0.05). No significant differences between the control and the 50-%-fat-replacement muffin were found in the consumer acceptability test (p > 0.05), indicating that Nutriose can be a suitable fat replacer up to the 50 % level.
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rheological textural and sensorial properties of low sucrose Muffins reformulated with sucralose polydextrose
Lwt - Food Science and Technology, 2012Co-Authors: S Martinezcervera, T Sanz, Ana Salvador, Susana FiszmanAbstract:A study was made of the structure, texture, appearance, colour and consumer sensory analysis of low-sucrose Muffins in which the sucrose had been totally or partially replaced (25%, 50%, 75%) by a sucralose:polydextrose mixture (1:1012). The structural characteristics of the muffin batters and of the baked Muffins were studied through rheometry, microscopy, image analysis and texture analysis. The replacement of sucrose decreased the viscosity, viscoelasticiy and specific gravity of the raw muffin batter. The evolution of the batter’s viscoelastic properties during heating reveals a decrease in the thermosetting temperature with sucrose replacement. These changes in the batter were associated with a muffin with less height, hardness, springiness, cohesiveness, chewiness and resilience and fewer air cells than the control. For 50% sucrose replacement, the appearance, colour, texture, flavour and sweetness and general acceptability were similar to those of the control. Significantly less acceptable Muffins were obtained with 100% sucrose replacement.
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Evaluation of four types of resistant starch in Muffins. II. Effects in texture, colour and consumer response
European Food Research and Technology, 2009Co-Authors: T Sanz, R Baixauli, A Salvador, Susana FiszmanAbstract:In this study, the influence of the addition of four types of resistant starch containing ingredients on texture, colour and consumer acceptability of Muffins was studied. Two resistant starch type 2 (RS2) and two resistant starch type 3 (RS3) containing ingredients were used. The addition of all RS types decreased the instrumental texture parameters, but the lowest values were shown by the RS3-containing Muffins. No significant differences were found in L * parameter between the control (with no RS addition) and the RS3-containing Muffins. On the contrary, RS2-containing Muffins showed a lighter colour ( L * significantly higher) in comparison to the control and the RS3-containing Muffins, which was obvious for the human eye (Δ E * > 3). RS3-containing Muffins showed the lowest sensory acceptability while RS2-containing Muffins showed no significant differences in all the sensory attributes in comparison to the control.
S. Martínez-cervera - One of the best experts on this subject based on the ideXlab platform.
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Comparison of different polyols as total sucrose replacers in Muffins: Thermal, rheological, texture and acceptability properties
Food Hydrocolloids, 2014Co-Authors: S. Martínez-cervera, Ana Salvador, Teresa SanzAbstract:Abstract The aim of this work was to compare the suitability of different polyols (sorbitol, maltitol, isomalt and erythritol) as total sucrose replacers in Muffins. Thermal and rheological properties of the batters and muffin texture, height and consumer acceptability were evaluated. As sucrose, all the polyols increased the starch gelatinization temperature, although differences were found among them, being erythritol the less effective. The batter rheological properties also revealed that erythritol showed the highest differences with sucrose, in comparison to the other polyols. All the polyol Muffins showed lower height than the sucrose Muffins. The effect in muffin texture parameters was dependent on the type of polyol. In comparison to sucrose, erythritol increased the hardness and sorbitol and maltitol decreased it. Isomalt conferred similar texture parameters than sucrose. No differences were found in sensory acceptance among sucrose, sorbitol and maltitol Muffins.
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Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum
Food and Bioprocess Technology, 2011Co-Authors: S. Martínez-cervera, Esther De La Hera, Teresa Sanz, Manuel Gomez, Ana SalvadorAbstract:Spanish Muffins are sweet, high-calorie baked products which are highly appreciated for their good taste and soft texture. The aim of this work was to evaluate the suitability of erythritol and of its combination with xanthan gum and double quantities of leavening agent for replacing sucrose in Spanish Muffins and to understand their functionality in a muffin system. The linear viscoelastic properties of the batter during heating, its specific gravity and bubbles, muffin weight loss during baking and muffin bubbles, height, volume, and instrumental texture were studied. Both erythritol and sucrose increase in the temperature at which the viscoelastic functions increased with temperature. In comparison with the reduced sucrose Muffins, the use of erythritol increased the number of air bubbles in the batter. The height of the Muffins also increased in the presence of erythritol when compared to the corresponding reduced sucrose Muffins, although the volume did not. Erythritol was not effective in diminishing the increased hardness associated with sucrose reduction, but the combination of erythritol with xanthan gum and a double quantity of leavening agent significantly improved the muffin volume (from 94 cm3 for 100% erythritol formulation to 108 cm3 for 100% erythritol–xanthan double-leavening agent formulation) and significantly decreased the hardness (from 75 N for 100% erythritol formulation to 25 N for 100% erythritol–xanthan double leavening agent formulation).
Teresa Sanz - One of the best experts on this subject based on the ideXlab platform.
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Comparison of different polyols as total sucrose replacers in Muffins: Thermal, rheological, texture and acceptability properties
Food Hydrocolloids, 2014Co-Authors: S. Martínez-cervera, Ana Salvador, Teresa SanzAbstract:Abstract The aim of this work was to compare the suitability of different polyols (sorbitol, maltitol, isomalt and erythritol) as total sucrose replacers in Muffins. Thermal and rheological properties of the batters and muffin texture, height and consumer acceptability were evaluated. As sucrose, all the polyols increased the starch gelatinization temperature, although differences were found among them, being erythritol the less effective. The batter rheological properties also revealed that erythritol showed the highest differences with sucrose, in comparison to the other polyols. All the polyol Muffins showed lower height than the sucrose Muffins. The effect in muffin texture parameters was dependent on the type of polyol. In comparison to sucrose, erythritol increased the hardness and sorbitol and maltitol decreased it. Isomalt conferred similar texture parameters than sucrose. No differences were found in sensory acceptance among sucrose, sorbitol and maltitol Muffins.
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Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum
Food and Bioprocess Technology, 2011Co-Authors: S. Martínez-cervera, Esther De La Hera, Teresa Sanz, Manuel Gomez, Ana SalvadorAbstract:Spanish Muffins are sweet, high-calorie baked products which are highly appreciated for their good taste and soft texture. The aim of this work was to evaluate the suitability of erythritol and of its combination with xanthan gum and double quantities of leavening agent for replacing sucrose in Spanish Muffins and to understand their functionality in a muffin system. The linear viscoelastic properties of the batter during heating, its specific gravity and bubbles, muffin weight loss during baking and muffin bubbles, height, volume, and instrumental texture were studied. Both erythritol and sucrose increase in the temperature at which the viscoelastic functions increased with temperature. In comparison with the reduced sucrose Muffins, the use of erythritol increased the number of air bubbles in the batter. The height of the Muffins also increased in the presence of erythritol when compared to the corresponding reduced sucrose Muffins, although the volume did not. Erythritol was not effective in diminishing the increased hardness associated with sucrose reduction, but the combination of erythritol with xanthan gum and a double quantity of leavening agent significantly improved the muffin volume (from 94 cm3 for 100% erythritol formulation to 108 cm3 for 100% erythritol–xanthan double-leavening agent formulation) and significantly decreased the hardness (from 75 N for 100% erythritol formulation to 25 N for 100% erythritol–xanthan double leavening agent formulation).