| 1. |
- Ahlinder, Astrid, et al.
(författare)
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Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning
- 2023
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Ingår i: Frontiers in Food Science and Technology. - : Frontiers Media S.A.. - 2674-1121. ; 2
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Tidskriftsartikel (refereegranskat)abstract
- As life expectancy increases so do age related problems such as swallowing disorders, dysphagia, which affects 10%–30% of people over 65 years old. For dysphagia patients the texture and rheological properties of the food, and the bolus, is critical to avoid choking and pneumonia. Texture modified foods, timbals, are often served to these patients due to their ease of swallowing. The main concern with these foods is that they do not look visually alike the food they replace, which can decrease the patient’s appetite and lead to reduced food intake and frailty. This study aims to improve both the visual appearance of texturized food as well as the energy density and fiber content of the timbal formulation. 3D scanning and additive manufacturing (3D Printing) were used to produce meals more reminiscent of original food items, increasing their visual appeal. Rheology was used to ensure the original flow profile was maintained as the timbal was reformulated by reducing starch contents and partially replacing with dietary fibers. The amount of starch was reduced from 8.7 wt% in the original formulation to 3.5 wt% and partially replaced with 3 wt% citrus fiber, while maintaining properties suitable for both swallowing and 3D printing. The resulting formulation has improved nutritional properties, while remaining suitable for constructing visually appealing meals, as demonstrated by 3Dprinting a chicken drumstick from a model generated with 3D scanning.
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| 2. |
- Andersson, Helene, 1983, et al.
(författare)
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Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids
- 2011
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Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 25:6, s. 1587-1595
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Tidskriftsartikel (refereegranskat)abstract
- Viscoelastic doughs of zein and starch were prepared at 40 degrees C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of beta-glucan (28%) were investigated by dynamic measurements in shear, confocal laser scanning microscopy (CLSM) and Hyperbolic Contraction Flow. Zein-starch dough without hydrocolloids exhibited rapid age-related stiffening, believed to be caused by cross-links between peptide chains. A prolonged softness was attributed to doughs containing hydrocolloids, with the oat bran exhibiting the most pronounced reduction in age-related stiffening. Moreover, CLSM-images of dough microstructure revealed that a finer fibre network may be formed by increased shearing through an addition of viscosity-increasing hydrocolloids, a reduction in water content in the dough or the use of appropriate mixing equipment. The Hyperbolic Contraction Flow measurements showed that doughs containing hydrocolloids had high extensional viscosities and strain hardening, suggesting appropriate rheological properties for bread making. Zein-starch dough without hydrocolloids showed poor bread making performance while hydrocolloid additions significantly improved bread volume and height. Although the hydrocolloid supplemented doughs had similar extensional rheological properties and microstructures, a fine crumb structure was attributed only to bread containing HPMC, marking the importance of surface active components in the liquid-gas interface of dough bubble walls. Zein could not mimic the properties of gluten on its own, but hydrocolloids did positively affect the structural and rheological properties of zein, which yielded dough similar to wheat dough and bread with increased volume.
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| 3. |
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| 4. |
- Berta, Marco, et al.
(författare)
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Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread
- 2019
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Ingår i: Journal of texture studies. - : Blackwell Publishing Ltd. - 0022-4901 .- 1745-4603. ; 50:4, s. 341-349
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Tidskriftsartikel (refereegranskat)abstract
- The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten-free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten-free bread increased the crumb firmness and reduced the crust hardness within the range of concentrations investigated. No zein protein network could be observed in the bread crumb. The zein protein, cold mixed at low concentration, did not enhance the dough elasticity. Due to the lack of a protein network noncovalent interactions may stabilize the bubble structure stabilization within the crumb, rather than covalent links of the protein chain. With an optimized amount of zein protein and HPMC hydrocolloid, the gluten-free bread showed similar texture and staling behavior to that of model wheat bread. The optimized recipe, compiled into a spreadsheet, is available in the supporting information. The microstructural observations suggest that zein could be replaced with another protein for this recipe resulting in a similar bread texture.
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| 5. |
- Chen, Guo, 1969, et al.
(författare)
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Impact of long-term frozen storage on the dynamics of water and ice in wheat bread
- 2013
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 57:1, s. 120-124
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Tidskriftsartikel (refereegranskat)abstract
- Frozen storage of bread has a substantial impact on the dynamics of water and ice in the crumb and crust. In this study, the impact was characterized using wheat bread stored at -18 °C for a long term of ?4 months. The frozen bread incurred a considerable loss of the crumb water that migrated out and formed ice crystals on the bread surface. Such a moisture decrease underwent more rapidly for the bread stored without intact crust, suggesting the specific role of crust during frozen storage. Moisture also redistributed significantly within the frozen crumb, resulting in an elevated crumb heterogeneity of freezable water. This redistribution of freezable water was accompanied by a progressive recrystallization of the crumb-borne ice crystals, which were measured to grow into bulk sizes using a modified calorimetric procedure for analyzing the crumb samples at their as-frozen states.
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| 6. |
- Eckardt, Johanna, et al.
(författare)
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Long-term frozen storage of wheat bread and dough : Effect of time, temperature and fibre on sensory quality, microstructure and state of water
- 2013
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 57:1, s. 125-133
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Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough. Samples with and without fibre, were stored frozen for 2, 3.5 and 6 months at temperatures of -19, -16 and -8 °C as dough and bread. Sensory quality was evaluated by a trained analytical panel. Microstructure was analysed by light microscopy. Texture measurements were performed on bread, and the state of water was measured by differential scanning calorimetry. Bread without fibre stored as dough at -19 °C was the sample most like freshly baked bread. Sensory evaluation also confirmed that quality of the final bread was improved if samples were stored as dough compared to stored as bread. The microstructure had larger gaps between the starch and gluten phases when stored at warmer temperatures, due to retrogradation of starch, dehydration of gluten and water migration. DSC measurements showed that bread stored at -19 °C gained extra amount of freezable water, but lost ice after storage at -8 °C. Texture measurements showed that firmness increased with extended storage time. Bread stored at -8 °C had lowest quality in all measurements.
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| 7. |
- Filli, Kalep, et al.
(författare)
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Development and characterization of extruded biodegradable foams based on zein and pearl millet flour
- 2011
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Ingår i: Annual Transactions the Nordic Rheology Society. ; 19, s. 139-145
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Konferensbidrag (refereegranskat)abstract
- The aim was to establish a preliminary processing window for extrusion foaming of blends of zein and pearl millet flour and to estimate the properties of the extrudates. The weight ratios of zein:pearl millet flour were 75:25, 72:28 or 70:30 and foamed extrudates with a circular geometry were produced with bulk densities between about 350 and slightly higher than 500 kg/m3. Compounds with a higher zein content tended to give a more foamed structure. The stiffness (modulus) in compression of the foams was in the range 25-50 MPa with higher values at a higher bulk density. At a given density, the specimens with a higher zein content appeared to give a stiffer structure.
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| 8. |
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| 9. |
- Hultgren, Jan, et al.
(författare)
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Preslaughter stress and beef quality in relation to slaughter transport of cattle
- 2022
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Ingår i: Livestock Science. - : Elsevier B.V.. - 1871-1413 .- 1878-0490. ; 264
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Tidskriftsartikel (refereegranskat)abstract
- Preslaughter handling inevitably exposes cattle to stress, which affects beef quality and yields. Short transports to the slaughterhouse or a short walk across the yard to a mobile abattoir parked on the farm may reduce stress, with potential beneficial effects on meat quality. To compare different road transport distances to a stationary (fixed) slaughterhouse, and the stationary plant with a mobile abattoir, we studied commercial slaughter of 298 cattle in each facility over a period of 13 months. For the stationary slaughterhouse, the estimated transport distance from farm to plant was 7–250 km (mean 99 km) and 96 animals spent one night in lairage there. All animals at both slaughterhouses were stunned with a captive bolt gun. Blood levels of cortisol, glucose and lactate at exsanguination and meat quality indicators were recorded. According to two-sample t-tests, thawing loss was 1 percent unit lower (p<0.0001), Warner-Bratzler shear force was 6.9 N lower (p<0.0001) and compressive load was 3.9 MPa lower (p<0.0001), but mean lactate level was 1.02 mmol/l higher (p<0.0001) and ultimate pH was 0.05 units higher (p=0.0001) in the mobile facility compared with the stationary. Effects of slaughter facility and estimated road transport distance to the stationary plant on blood lactate, ultimate meat pH, shear force and compressive load were analysed by generalized linear mixed models, with delivering farm as random effect. According to the models, predicted shear force was 23% higher at the 95th percentile of the transport distance compared with the 5th percentile (p=0.012), and there was some evidence of a similar difference in compressive load for heifers, albeit only marginally significant (39% higher at the 95th percentile; p=0.056). Predicted blood lactate was 19% higher in the mobile abattoir than the stationary slaughterhouse (p=0.046). Ultimate meat pH was higher in the mobile unit for cows and steers (p≤0.0020), and for carcasses weighing 311–380 kg (p≤0.0020). Compressive load was 27% lower in the mobile abattoir, compared to the stationary (p<0.0001), but shear force did not differ significantly between the two facilities. This study shows a negative effect of long transport distances on beef tenderness. It also provides evidence of differences in beef quality between a mobile abattoir and a stationary slaughterhouse, although these differences may be attributable to specific routines for carcass handling and ageing at the studied facilities, and not the transport and slaughter strategy itself.
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