The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

This review of the glassy state phenomenon in applications for the food industry comprises two main parts. The first is a broad but brief overview of the so-called ‘food polymer science’ approach and its importance to food R&D studies of glassy solid and rubbery liquid states and glass transitions in food products and processes. The following elements of this approach are discussed: (i) the glass transition temperature (T_g) and methods for its measurement in foods; (ii) plasticization by water and its effect on T_g; (iii) the concepts of ‘water dynamics’ and ‘glass dynamics’ in non-equilibrium food systems; (iv) Williams–Landel–Ferry kinetics in the rubbery state above T_g, (v) state diagrams; and (vi) the effect of molecular weight on T_g. A comprehensive and up-to-date listing of more than 400 literature references on the glassy state phenomenon and glass transitions in food materials and systems is featured in that part of the paper, and these references are also compiled and tabulated according to specific subject headings. The second part of this review highlights the application of the food polymer science approach in recently reported studies on the structure–function relationships of sucrose in cookie and cracker systems. This part describes (i) the sucrose–water state diagram as a tool in understanding cookie and cracker baking; (ii) shortcomings of the traditional AACC sugar-snap cookie method as a test-baking system, in contrast to a new test system based on a model commercial-type wire-cut cookie formula; and (iii) a revealing illustration of sucrose functionality in cookie baking. The review concludes with a word about future prospects.     

Sensory and Nutritional Properties of Cookies Based on Wheat-Rice-Soybean Flours Baked in a Microwave Oven

Three formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:15% (III) wheat flour, broken rice flour, and defatted soy flour, respectively, baked in a microwave oven (2450 MHz) for 240 sec, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of formulas I and II were preferred over formula III by a consumer-type panel. Cookies of all three formulas showed no significant differences in nitrogen balance, apparent biological protein value and apparent net protein utilization. Apparent protein digestibility and protein efficiency ratio were significantly higher in formulas II and III than in formula I.     

响应面法优化戊聚糖曲奇饼干工艺配方研究

旨在改良传统曲奇饼干的制作工艺,研究了添加戊聚糖制备曲奇饼干的最佳工艺配方。在单因素实验明确戊聚糖粉、绵白糖以及烘焙时间对曲奇饼干感官品质影响的基础上,利用Box-Behnken设计实验,对产品进行品质分析。结果表明,采用戊聚糖粉添加量10.85%,绵白糖添加量27.58%,烘焙时间18.93min的条件,制作戊聚糖曲奇饼干,具有传统曲奇饼干酥松香甜的口感和滋味,还起到为人体补充戊聚糖膳食纤维的作用。     

没食子酸酯类化合物对食品中1,2-二羰基产物的清除效果

采用气相色谱法考察食品抗氧化剂没食子酸酯（没食子酸丙酯（propyl gallate,PG）、没食子酸辛酯（octyl gallate,OG）、没食子酸十二酯（dodecyl gallate,DG））对高活性糖基化因子1,2-羰基化合物（乙二醛（glyoxal,GO）、甲基乙二醛（methylglyoxal,MGO））的清除效果,并考察PG/OG/DG浓度、体系pH值及反应时间对清除效果的影响。此外,通过高效液相色谱-串联质谱（high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS）技术探究清除机理。结果表明：PG、OG、DG能有效清除GO和MGO,清除效果依次为PG＞OG＞DG;当清除剂浓度为0.5 mmol/L时,PG对GO、MGO清除率均分别为70.5%、67.6%,OG、DG对GO和MGO的清除率也均达到50%以上;且随着清除剂浓度增大、体系pH值提高、反应时间延长,PG、OG、DG对GO和MGO清除能力增强;在精氨酸-葡萄糖体系、食品体系中验证了清除效果,并在曲奇饼干体系中证明其清除机理为：PG、OG均可捕获1 分子GO或MGO形成相应加合产物,DG可捕获1 分子GO形成加合产物。可见,没食子酸酯类化合物在食品加工过程中能有效清除外源性1,2-羰基化合物,提高食品安全性。     

添加紫甘蓝粉、花椰菜粉、麦胚粉对曲奇中丙烯酰胺生成的影响

目的 探究添加紫甘蓝粉、花椰菜粉、麦胚粉对曲奇中丙烯酰胺生成的影响,为优化焙烤食品配方、控制丙烯酰胺生成提供基础。方法 参考AACC方法,分别以一定比例的植物粉替代等量面粉制作曲奇,以未添加植物粉曲奇为对照,采用HPLC-MS/MS法测定曲奇中丙烯酰胺的含量。结果 三种植物粉对丙烯酰胺生成的影响不同。在添加量为1%~10%时,添加紫甘蓝粉、花椰菜粉的曲奇中丙烯酰胺含量随添加量增加而增大。添加量为10%时,丙烯酰胺含量分别为对照的26.25、68.52倍,而添加麦胚粉曲奇则影响不显著。结论 添加紫甘蓝粉、花椰菜粉和麦胚粉对曲奇中丙烯酰胺的生成有不同影响。     

Semi-solid fibre syrup for sugar reduction in cookies

Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar-reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims.     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry