Startseite Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie)
Artikel
Lizenziert
Nicht lizenziert Erfordert eine Authentifizierung

Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie)

  • Ali Heydari ORCID logo , Mohebbat Mohebbi ORCID logo und Arash Ghaitaranpour ORCID logo EMAIL logo
Veröffentlicht/Copyright: 16. August 2023
Veröffentlichen auch Sie bei De Gruyter Brill

Abstract

The objective of this research was to evaluate the effects of various fat types (Bakery fat, Ghee, and Olive oil) on visual characteristics, baking behavior, textural, and sensory properties of a traditional gluten-free rice-based cookie (Nanberenji). The ability of image analysis for measuring some quality properties of prepared samples were also assessed. The obtained data demonstrated that the dough prepared with bakery and olive oil had maximum and minimum hardness values, respectively. However, after baking, the samples prepared with olive oil showed the highest hardness, meaningfully. The given outputs from image processing depicted that cookie prepared with bakery fat (NBF) and samples prepared with olive oil (NOO) had the highest and lowest surface color uniformity, respectively. Over baking time, the intensity and changes in the behavior of image textural features of NG and NBF samples were the same, while NOO samples showed a different behavior. Based on sensory analysis results, olive oil, as a healthy unsaturated fat, is advised to be used in the formulation of Nanberenji to produce a gluten-free cookie with a desirable texture, color, and flavor.


Corresponding author: Arash Ghaitaranpour, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran, E-mail:

Acknowledgment

The authors wish to thank the respectable deputy of research and technology of Ferdowsi University of Mashhad for providing laboratory facilities.

  1. Research ethics: This article does not contain any studies with humans or animals.

  2. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  3. Competing interests: The authors declare no conflicts of interest regarding this article.

  4. Research funding: No funding was received for this study.

  5. Data availability: The datasets used in current study are available from the corresponding author on reasonable request.

References

1. Gao, J, Wang, N, Wang, L, Song, S, Liu, M, Wen, C. Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios. Int J Food Eng 2021;17:495–506. https://doi.org/10.1515/ijfe-2020-0287.Suche in Google Scholar

2. Gómez, M. Gluten-free bakery products: ingredients and processes. In: Advances in food and nutrition research. United Kingdom: Elsevier; 2022:189–238 pp.10.1016/bs.afnr.2021.11.005Suche in Google Scholar PubMed

3. Martínez-Castaño, M, Lopera-Idarraga, J, Pazmiño-Arteaga, J, Gallardo-Cabrera, C. Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread. Food Sci Technol Int 2020;26:160–72. https://doi.org/10.1177/1082013219873246.Suche in Google Scholar PubMed

4. Segundo, C, Giménez, A, Lobo, M, Iturriaga, L, Samman, N. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour. Food Sci Technol Int 2020;26:95–104. https://doi.org/10.1177/1082013219860361.Suche in Google Scholar PubMed

5. Benkadri, S, Salvador, A, Zidoune, MN, Sanz, T. Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum. Food Sci Technol Int 2018;24:607–16. https://doi.org/10.1177/1082013218779323.Suche in Google Scholar PubMed

6. Rai, S, Kaur, A, Singh, B. Quality characteristics of gluten free cookies prepared from different flour combinations. J Food Sci Technol 2014;51:785–9. https://doi.org/10.1007/s13197-011-0547-1.Suche in Google Scholar PubMed PubMed Central

7. Devi, A, Khatkar, BS. Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review. J Food Sci Technol 2016;53:3633–41. https://doi.org/10.1007/s13197-016-2355-0.Suche in Google Scholar PubMed PubMed Central

8. Gutiérrez-Luna, K, Astiasarán, I, Ansorena, D. Gels as fat replacers in bakery products: a review. Crit Rev Food Sci Nutr 2022;62:3768–81. https://doi.org/10.1080/10408398.2020.1869693.Suche in Google Scholar PubMed

9. Onacik-Gür, S, Żbikowska, A. Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration. J Food Sci Technol 2020;57:1609–18. https://doi.org/10.1007/s13197-019-04193-8.Suche in Google Scholar PubMed PubMed Central

10. Heydari, A, Razavi, SMA. Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: a physical and rheological study. Int J Biol Macromol 2021;184:393–404. https://doi.org/10.1016/j.ijbiomac.2021.06.052.Suche in Google Scholar PubMed

11. Al-Khalifah, A, Al-Kahtani, H. Composition of ghee (Samn Barri’s) from cow’s and sheep’s milk. Food Chem 1993;46:373–5. https://doi.org/10.1016/0308-8146(93)90007-3.Suche in Google Scholar

12. Wani, AD, Prasad, W, Khamrui, K, Jamb, S. A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product. Future Foods 2022;5:100131. https://doi.org/10.1016/j.fufo.2022.100131.Suche in Google Scholar

13. Mert, B, Demirkesen, I. Reducing saturated fat with oleogel/shortening blends in a baked product. Food Chem 2016;199:809–16. https://doi.org/10.1016/j.foodchem.2015.12.087.Suche in Google Scholar PubMed

14. Belury, MA, Ros, E, Kris-Etherton, PM. Weighing evidence of the role of saturated and unsaturated fats and human health. Adv Nutr 2022;13:686–8. https://doi.org/10.1093/advances/nmab160.Suche in Google Scholar PubMed PubMed Central

15. de Souza, EC, Cordeiro, DA, Silva, BS, de Andrade Neves, N, Schmiele, M. Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein. Res Soc Dev 2022;11:e58511226012. https://doi.org/10.33448/rsd-v11i2.26012.Suche in Google Scholar

16. Homem, RV, Doneda, D, Kist, TL, Venzke, JG, da Silva, VL, de Oliveira, VR. Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products. Int J Food Sci Technol 2022;57:1508–16. https://doi.org/10.1111/ijfs.15534.Suche in Google Scholar

17. Zheng, C, Sun, DW, Zheng, L. Recent developments and applications of image features for food quality evaluation and inspection–a review. Trends Food Sci Technol 2006;17:642–55. https://doi.org/10.1016/j.tifs.2006.06.005.Suche in Google Scholar

18. Archandani, RB, Mohanna, F, Ahsani, MJ. Introducing an automatic bread quality assessment algorithm using image processing techniques. Eur J Electr Eng Comput Sci 2022;6:31–8. https://doi.org/10.24018/ejece.2022.6.6.470.Suche in Google Scholar

19. Srivastava, S, Boyat, S, Sadistap, S. A robust machine vision algorithm development for quality parameters extraction of circular biscuits and cookies digital images. J Food Process 2014;2014:1–13. https://doi.org/10.1155/2014/376360.Suche in Google Scholar

20. Ghaitaranpour, A, Rastegar, A, Yazdi, FT, Mohebbi, M, Behbahani, BA. Application of digital image processing in monitoring some physical properties of tarkhineh during drying. J Food Process Preserv 2017;41:e12861. https://doi.org/10.1111/jfpp.12861.Suche in Google Scholar

21. Mendoza, F, Dejmek, P, Aguilera, JM. Colour and image texture analysis in classification of commercial potato chips. Food Res Int 2007;40:1146–54. https://doi.org/10.1016/j.foodres.2007.06.014.Suche in Google Scholar

22. Li, X, He, Y, Qiu, Z, Wu, D. Texture discrimination of green tea categories based on least squares support vector machine (LSSVM) classifier. In: International symposium on photoelectronic detection and imaging 2007: related technologies and applications. SPIE; 2008:343–54 pp.10.1117/12.791029Suche in Google Scholar

23. Ghaitaranpour, A, Mohebbi, M, Koocheki, A, Ngadi, MO. An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material. Innovat Food Sci Emerg Technol 2020;61:102335. https://doi.org/10.1016/j.ifset.2020.102335.Suche in Google Scholar

24. Gonzales-Barron, U, Butler, F. Fractal texture analysis of bread crumb digital images. Eur Food Res Technol 2008;226:721–9. https://doi.org/10.1007/s00217-007-0582-3.Suche in Google Scholar

25. Mendoza, F, Valous, NA, Allen, P, Kenny, TA, Ward, P, Sun, DW. Analysis and classification of commercial ham slice images using directional fractal dimension features. Meat Sci 2009;81:313–20. https://doi.org/10.1016/j.meatsci.2008.08.009.Suche in Google Scholar PubMed

26. Kerdpiboon, S, Devahastin, S, Kerr, WL. Comparative fractal characterization of physical changes of different food products during drying. J Food Eng 2007;83:570–80. https://doi.org/10.1016/j.jfoodeng.2007.03.039.Suche in Google Scholar

27. Zhong, H, Allen, K, Martini, S. Effect of lipid physical characteristics on the quality of baked products. Food Res Int 2014;55:239–46. https://doi.org/10.1016/j.foodres.2013.11.010.Suche in Google Scholar

28. Broyart, B, Trystram, G, Duquenoy, A. Predicting colour kinetics during cracker baking. J Food Eng 1998;35:351–68. https://doi.org/10.1016/s0260-8774(98)00021-1.Suche in Google Scholar

29. Kitsunezaki, S. Crack growth in drying paste. Adv Powder Technol 2011;22:311–8. https://doi.org/10.1016/j.apt.2011.03.006.Suche in Google Scholar

30. Pérez-Nieto, A, Chanona-Perez, JJ, Farrera-Rebollo, RR, Gutierrez-Lopez, GF, Alamilla-Beltran, L, Calderon-Dominguez, G. Image analysis of structural changes in dough during baking. LWT Food Sci Technol 2010;43:535–43. https://doi.org/10.1016/j.lwt.2009.09.023.Suche in Google Scholar

31. Jan, R, Saxena, DC, Singh, S. Physico-chemical, textural, sensory and antioxidant characteristics of gluten–free cookies made from raw and germinated chenopodium (chenopodium album) flour. LWT Food Sci Technol 2016;71:281–7. https://doi.org/10.1016/j.lwt.2016.04.001.Suche in Google Scholar

32. Rakkhumkaew, N, Boonsri, Y, Sukchum, A. Utilization of small broken riceberry flour in gluten-free bread. Food Sci Technol Int 2019;25:515–22. https://doi.org/10.1177/1082013219842463.Suche in Google Scholar PubMed

33. Devi, A, Khatkar, BS. Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality. J Food Sci Technol 2018;55:321–30. https://doi.org/10.1007/s13197-017-2942-8.Suche in Google Scholar PubMed PubMed Central

34. Jacob, J, Leelavathi, K. Effect of fat-type on cookie dough and cookie quality. J Food Eng 2007;79:299–305. https://doi.org/10.1016/j.jfoodeng.2006.01.058.Suche in Google Scholar

35. Quigley, MN. The chemistry of olive oil. J Chem Educ 1992;69:332. https://doi.org/10.1021/ed069p332.Suche in Google Scholar

36. Roiaini, M, Ardiannie, T, Norhayati, H. Physicochemical properties of canola oil, olive oil and palm olein blends. Int Food Res J 2015;22:1227.Suche in Google Scholar

37. Naghshineh, M, Ariffin, AA, Ghazali, HM, Mirhosseini, H, Mohammad, AS. Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein–olive oil blend. J Am Oil Chem Soc 2010;87:255–62. https://doi.org/10.1007/s11746-009-1495-z.Suche in Google Scholar

38. Bhavaniramya, S, Vishnupriya, S, Vijayarani, K, Baskaran, D. A review on understanding the subterranean insights in nature of South Indian ghee with its biological and physiochemical properties. Int J Food Sci Nutr 2018;3:257–62.Suche in Google Scholar

39. Lamsal, B, Bhandari, TR, Panta, P, Saiter, JM, Pokhrel, S, Katuwal, TB, et al.. Preparation and physicochemical characterization of ghee and mūrcchita ghrta. J Ayurveda Integr Med 2020;11:256–60. https://doi.org/10.1016/j.jaim.2020.06.004.Suche in Google Scholar PubMed PubMed Central

40. Samuel, CB, Barine, KKD, Joy, EE. Physicochemical properties and fatty acid profile of shea butter and fluted pumpkin seed oil, a suitable blend in bakery fat production. Int J Nutr Food Sci 2017;6:122–8. https://doi.org/10.11648/j.ijnfs.20170603.12.Suche in Google Scholar

41. Podmore, J. 2 bakery fats. Fats Food Technol 2002;10:30.Suche in Google Scholar

42. Rudsari, MT, Najafian, L, Shahidi, SA. Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends. J Food Process Preserv 2019;43:e14101. https://doi.org/10.1111/jfpp.14101.Suche in Google Scholar

43. Leon, K, Mery, D, Pedreschi, F, Leon, J. Color measurement in L*a*b* units from RGB digital images. Food Res Int 2006;39:1084–91. https://doi.org/10.1016/j.foodres.2006.03.006.Suche in Google Scholar

44. Noshad, M, Mohebbi, M, Ansarifar, E, behbahani, BA. Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image. J Food Meas Char 2015;9:375–81. https://doi.org/10.1007/s11694-015-9245-4.Suche in Google Scholar

45. Gonzales-Barron, U, Butler, F. Fractal texture analysis of bread crumb digital images. Eur Food Res Technol 2008;226:721–9. https://doi.org/10.1007/s00217-007-0582-3.Suche in Google Scholar

46. Stevenson, SG, Fok, PY, Edwards, NM. Evaluating sugar-snap cookie quality using digital image analysis. Cereal Chem 2010;87:137. https://doi.org/10.1094/cchem-87-2-0137.Suche in Google Scholar

47. Mogol, BA, Gökmen, V. Computer vision‐based analysis of foods: a non‐destructive colour measurement tool to monitor quality and safety. J Sci Food Agric 2014;94:1259–63. https://doi.org/10.1002/jsfa.6500.Suche in Google Scholar

48. Chen, X, Gao, J, Cao, G, Guo, S, Lu, D, Hu, B, et al.. The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum. Int J Food Eng 2023;19:61–71. https://doi.org/10.1515/ijfe-2022-0227.Suche in Google Scholar

49. Merlino, M, Arena, E, Cincotta, F, Condurso, C, Brighina, S, Grasso, A, et al.. Fat type and baking conditions for cookies recipe: a sensomic approach. Int J Food Sci Technol 2022;57:5943–53. https://doi.org/10.1111/ijfs.15928.Suche in Google Scholar

50. Aprodu, I, Badiu, EA, Banu, I. Influence of protein and water addition on gluten-free dough properties and bread quality. Int J Food Eng 2016;12:355–63. https://doi.org/10.1515/ijfe-2015-0308.Suche in Google Scholar

51. Matsakidou, A, Blekas, G, Paraskevopoulou, A. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT Food Sci Technol 2010;43:949–57. https://doi.org/10.1016/j.lwt.2010.02.002.Suche in Google Scholar

52. Hartnett, DI, Thalheimer, WG. Use of oil in baked products—part II: sweet goods and cakes. J Am Oil Chem Soc 1979;56:948–52. https://doi.org/10.1007/bf02674140.Suche in Google Scholar

53. Manohar, RS, Rao, PH. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. J Sci Food Agric 1999;79:1223–31. https://doi.org/10.1002/(sici)1097-0010(19990715)79:10<1223::aid-jsfa346>3.0.co;2-w.10.1002/(SICI)1097-0010(19990715)79:10<1223::AID-JSFA346>3.0.CO;2-WSuche in Google Scholar

54. Bourne, M. Food texture and viscosity: concept and measurement. New York: Academic Press; 2002.10.1016/B978-012119062-0/50007-3Suche in Google Scholar

55. Sinha, NK. Fundamentals of cakes: ingredients and production-handbook of food products manufacturing. United Kingdom: Wiley; 2007:307–25 pp.10.1002/9780470113554.ch16Suche in Google Scholar

56. Handleman, AR, Conn, JF, Lyons, JW. Bubble mechanics in thick foams and their effects on cake quality. Cereal Chem 1961;38:294.Suche in Google Scholar

57. Tunç, MT, Kahyaoglu, T. Improving rheological and baking properties of gluten-free breads using defatted hazelnut flour with various gums. Int J Food Eng 2016;12:343–53. https://doi.org/10.1515/ijfe-2015-0207.Suche in Google Scholar

58. Mamat, H, Hill, SE. Structural and functional properties of major ingredients of biscuit. Int Food Res J 2018;25:462–71.Suche in Google Scholar

59. Villota, R, Hawkes, JG. Reaction kinetics in food systems. In: Handbook of food engineering. New York: CRC Press; 2018:225–484 pp.10.1201/9780429449734-3Suche in Google Scholar

60. Muguerza, E, Ansorena, D, Astiasarán, I. Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil. Meat Sci 2003;65:1361–7. https://doi.org/10.1016/s0309-1740(03)00058-5.Suche in Google Scholar PubMed

61. Tarancón, P, Salvador, A, Sanz, T, Fiszman, S, Tárrega, A. Use of healthier fats in biscuits (olive and sunflower oil): changing sensory features and their relation with consumers’ liking. Food Res Int 2015;69:91–6. https://doi.org/10.1016/j.foodres.2014.12.013.Suche in Google Scholar

62. Broyart, B, Trystram, G. Modelling heat and mass transfer during the continuous baking of biscuits. J Food Eng 2002;51:47–57. https://doi.org/10.1016/s0260-8774(01)00036-x.Suche in Google Scholar

63. García-Armenta, E, Gutiérrez-López, GF. Fractal microstructure of foods. Food Eng Rev 2022;14:1–19. https://doi.org/10.1007/s12393-021-09302-y.Suche in Google Scholar

64. Pulatsu, E, Su, JW, Kenderes, SM, Lin, J, Vardhanabhuti, B, Lin, M. Restructuring cookie dough with 3D printing: relationships between the mechanical properties, baking conditions, and structural changes. J Food Eng 2022;319:110911. https://doi.org/10.1016/j.jfoodeng.2021.110911.Suche in Google Scholar

65. Goehring, L. Drying and cracking mechanisms in a starch slurry. Phys Rev E 2009;80:36116. https://doi.org/10.1103/physreve.80.036116.Suche in Google Scholar

66. Rostamian, M, Milani, JM, Maleki, G. Physical properties of gluten-free bread made of corn and chickpea flour. Int J Food Eng 2014;10:467–72. https://doi.org/10.1515/ijfe-2013-0004.Suche in Google Scholar

67. Lončar, B, Pezo, L, Filipović, V, Nićetin, M, Filipović, J, Pezo, M, et al.. Physico-chemical, textural and sensory evaluation of spelt muffins supplemented with apple powder enriched with sugar beet molasses. Foods 2022;11:1750. https://doi.org/10.3390/foods11121750.Suche in Google Scholar PubMed PubMed Central


Supplementary Material

This article contains supplementary material (https://doi.org/10.1515/ijfe-2023-0013).


Received: 2023-01-16
Accepted: 2023-07-26
Published Online: 2023-08-16

© 2023 Walter de Gruyter GmbH, Berlin/Boston

Heruntergeladen am 13.10.2025 von https://www.degruyterbrill.com/document/doi/10.1515/ijfe-2023-0013/html?lang=de
Button zum nach oben scrollen