Solid Volume Fraction as a Determinant of Rheological Properties and Storage Stability in Sesame Paste

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111196 - 111196

Published: Feb. 1, 2025

Language: Английский

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Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 601 - 601

Published: Feb. 11, 2025

This study investigated the potential of hempseed protein isolate (HPI) as a fortifier and wheat flour substitute in vegan muffins. HPI was incorporated at 0% (CON), 10% (HP10), 20% (HP20), 30% (HP30) substitution levels, muffins were evaluated for physicochemical, functional, sensory properties. Protein content significantly increased from 9.61% (CON) to 19.40% (HP30), while baking loss decreased 21.33% 19.77%, reflecting HPI's superior water-holding capacity. Texture analysis showed hardness 179.72 g/cm2 137.73 resulting softer with higher chewiness. correlated more aerated crumb structure smoother surface indicating improved structural integrity. Rheological revealed batter viscosity shear-thinning behavior fortification. FTIR exhibited redshifts Amide I II bands, suggesting enhanced protein-protein interactions hydrogen bonding fortified Antioxidant activity significantly, ABTS radical scavenging values rising 32.66% 46.28% attributed bioactive peptides phenolic compounds (144.67 mg GAE/g) HPI. However, vitro digestibility (IVPD) 66.08% 42.63% due protein-starch-lipid inhibiting hydrolysis. Sensory evaluation no significant differences aroma, taste, mouthfeel, or overall acceptability, scores between 4.83 5.33 among all samples. These results demonstrate that incorporation up enhances nutritional profile, antioxidant activity, textural properties maintaining quality, supporting sustainable plant-based bakery products.

Language: Английский

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High pressure processing of glutinous Rice starch complexed with Buddleja officinalis maxim. Extract: Structural stability and digestibility improvements

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 143454 - 143454

Published: April 1, 2025

Language: Английский

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Structural diversity of tea phenolics modulates physicochemical properties and digestibility of wheat starch: Insights into gallic acid group-dependent interactions

Carbohydrate Polymers, Journal Year: 2025, Volume and Issue: unknown, P. 123763 - 123763

Published: May 1, 2025

Language: Английский

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