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Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations

التفاصيل البيبلوغرافية
العنوان: Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations
المؤلفون: Iuliana Banu, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu, Iuliana Aprodu
المصدر: Applied Sciences, Vol 13, Iss 5, p 3316 (2023)
بيانات النشر: MDPI AG, 2023.
سنة النشر: 2023
المجموعة: LCC:Technology
LCC:Engineering (General). Civil engineering (General)
LCC:Biology (General)
LCC:Physics
LCC:Chemistry
مصطلحات موضوعية: muffins, fat reduction, proteins, rheological properties, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999
الوصف: The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. The highest viscosity of 2.04 Pa·s was registered for the lupin protein-based emulsion, whereas the yeast protein-based emulsion exhibited the narrowest linear viscoelastic region. The influence of the protein-based emulsions on the thermo-mechanical properties of wheat flour dough was further investigated using the Mixolab device and Chopin+ protocol. Oil substitution with emulsion resulted in better starch gelatinization with the C3 torque of 0.46 Nm being registered for doughs with soy and lupin protein emulsions. Significant differences in terms of moisture, color, porosity, and texture were observed between muffins prepared with protein-based emulsions and control. The lower fat baked products retained higher amounts of water (25.05–26.00%) and exhibited slightly more vivid color (color intensity of 46.34–46.81) and harder texture (firmness of 5.64–5.86 N). The sensory analysis confirmed that soy, lupin, and yeast protein emulsions can be used for obtaining muffin samples with acceptable taste and flavor, and overall quality comparable to the control. These results indicate that the protein based-emulsions are promising oil replacers in muffin formulations.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2076-3417
Relation: https://www.mdpi.com/2076-3417/13/5/3316; https://doaj.org/toc/2076-3417
DOI: 10.3390/app13053316
URL الوصول: https://doaj.org/article/7c1332ed17484de2a19980efbcfaf882
رقم الأكسشن: edsdoj.7c1332ed17484de2a19980efbcfaf882
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:20763417
DOI:10.3390/app13053316