Physicochemical and Sensory Evaluation of Grain-Based Food
Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the susta...
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| フォーマット: | Online |
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| 言語: | 英語 |
| 出版事項: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| 主題: | |
| オンライン･アクセス: | ONIX_20220706_9783036544496_47 |
| タグ: |
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| _version_ | 1869530046505418752 |
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| collection | Directory of Open Access Books |
| description | Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference. |
| format | Online |
| id | doab-20.500.12854ir-87452 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-874522024-03-28T03:30:36Z Physicochemical and Sensory Evaluation of Grain-Based Food Serventi, Luca Brennan, Charles Mustafa, Rana maize snacks nutritional characterization consumer preferences prehistoric grinding practices ancient grain flours breadmaking starch gelatinization dough rheology bread quality parameters split yellow peas soaking water cooking water spray-drying freeze-drying proximate composition protein profile particle size colour sensory cooked rice processed whole wheat physicochemical properties consumer acceptance drivers of liking and disliking Lentinula edodes Auricularia auricula Tremella fuciformis phenolic compounds β-glucan quality texture physicochemical vegetable pasta aquafaba chickpea emulsifiers egg replacement mayonnaise future foods sustainability egg algae starches plant proteins bakery products food formulation alcohol gochujang Bacillus cereus free amino nitrogen Zygosaccharomyces rouxii extrusion snack betaine functional foods gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis rheology sensory evaluation dynamic mouthfeel perception plant-based yogurt alternative oat n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference. 2022-07-06T11:50:24Z 2022-07-06T11:50:24Z 2022 book ONIX_20220706_9783036544496_47 9783036544496 9783036544502 https://directory.doabooks.org/handle/20.500.12854/87452 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/5640 https://mdpi.com/books/pdfview/book/5640 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-4450-2 10.3390/books978-3-0365-4450-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036544496 9783036544502 192 Basel open access |
| spellingShingle | maize snacks nutritional characterization consumer preferences prehistoric grinding practices ancient grain flours breadmaking starch gelatinization dough rheology bread quality parameters split yellow peas soaking water cooking water spray-drying freeze-drying proximate composition protein profile particle size colour sensory cooked rice processed whole wheat physicochemical properties consumer acceptance drivers of liking and disliking Lentinula edodes Auricularia auricula Tremella fuciformis phenolic compounds β-glucan quality texture physicochemical vegetable pasta aquafaba chickpea emulsifiers egg replacement mayonnaise future foods sustainability egg algae starches plant proteins bakery products food formulation alcohol gochujang Bacillus cereus free amino nitrogen Zygosaccharomyces rouxii extrusion snack betaine functional foods gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis rheology sensory evaluation dynamic mouthfeel perception plant-based yogurt alternative oat n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Physicochemical and Sensory Evaluation of Grain-Based Food |
| title | Physicochemical and Sensory Evaluation of Grain-Based Food |
| title_full | Physicochemical and Sensory Evaluation of Grain-Based Food |
| title_fullStr | Physicochemical and Sensory Evaluation of Grain-Based Food |
| title_full_unstemmed | Physicochemical and Sensory Evaluation of Grain-Based Food |
| title_short | Physicochemical and Sensory Evaluation of Grain-Based Food |
| title_sort | physicochemical and sensory evaluation of grain based food |
| topic | maize snacks nutritional characterization consumer preferences prehistoric grinding practices ancient grain flours breadmaking starch gelatinization dough rheology bread quality parameters split yellow peas soaking water cooking water spray-drying freeze-drying proximate composition protein profile particle size colour sensory cooked rice processed whole wheat physicochemical properties consumer acceptance drivers of liking and disliking Lentinula edodes Auricularia auricula Tremella fuciformis phenolic compounds β-glucan quality texture physicochemical vegetable pasta aquafaba chickpea emulsifiers egg replacement mayonnaise future foods sustainability egg algae starches plant proteins bakery products food formulation alcohol gochujang Bacillus cereus free amino nitrogen Zygosaccharomyces rouxii extrusion snack betaine functional foods gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis rheology sensory evaluation dynamic mouthfeel perception plant-based yogurt alternative oat n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | maize snacks nutritional characterization consumer preferences prehistoric grinding practices ancient grain flours breadmaking starch gelatinization dough rheology bread quality parameters split yellow peas soaking water cooking water spray-drying freeze-drying proximate composition protein profile particle size colour sensory cooked rice processed whole wheat physicochemical properties consumer acceptance drivers of liking and disliking Lentinula edodes Auricularia auricula Tremella fuciformis phenolic compounds β-glucan quality texture physicochemical vegetable pasta aquafaba chickpea emulsifiers egg replacement mayonnaise future foods sustainability egg algae starches plant proteins bakery products food formulation alcohol gochujang Bacillus cereus free amino nitrogen Zygosaccharomyces rouxii extrusion snack betaine functional foods gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis rheology sensory evaluation dynamic mouthfeel perception plant-based yogurt alternative oat n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20220706_9783036544496_47 |