Danica Zarić

Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 °C and 40 °C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 ± 2 °C. An inoculation temperature of 40 °C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g−1). An inoculation temperature of 40 °C provides higher scores of overall sensory quality (4.52–4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 °C. Compared to the chocolate without probiotics, those inoculated at 40 °C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 °C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 °C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product.

Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150–1000 µm, and 800–2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box–Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies’ sensory characteristics.

The Contribution of Bioactive Peptides of Whey to Quality of Food Products

Abstract Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant activity, antiinflammatory, antimicrobial), so these peptides are more suitable as ingredients in functional foods than molecules with only one substantial characteristic. Bioactive peptides derived from whey protein and added into probiotic-fermented products and confectionery products (as chocolate, biscuit, or cream) affect human health directly and indirectly. These peptides increase the viable number of probiotic bacteria, increase the stability of the probiotic products, and act in the human organism as antioxidants and ACE inhibitors, increase proliferation of intestinal epithelial cells, and so forth. Bioactive peptides are suitable for application in food because of the simple procedure to produce and separate it. In summary, this chapter describes the biological activity of peptides and their practical application in food products.

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour (b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance (J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G′ and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness.

Influence of combined emulsifier on physical characteristics of fat filling

The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated. Emulsifiers were added in concentrations of 0.3, 0.45 and 0.75%, and calculated on the total mass of raw materials. The addition of emulsifiers in concentrations of 0.3 and 0.45% had a significant influence on the textural and rheological parameters of fat filling. These results showed that is not necessary to add a maximum amount of an emulsifier in order to achieve optimal spreadibility and hardness, which is certainly justified from an economic point of view. The addition of emulsifier 2 in 1 caused starchy taste and migration of fat to the surface of fat filling. The sample with 0.45%, which was a combination of two emulsifiers, had the best sensory quality and spreadability characteristics.

Physical Characteristics Of Cookies Enriched With Microencapsulated Cherry Pomace Extract

Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies.

The Effect of Soy Flour on Cookie Quality

Cookies are a popular confectionery product with a unique texture and taste, long shelf life and a relatively cheap price ; therefore, it is a widespread snack among people of all generations. Nevertheless, cookies are usually made of wheat flour and most formulations are highly caloric and have a low fiber content. Soy flour is an excellent source of proteins, fibers, vitamins and minerals and it is being considered as a great supplement to wheat flour because it increases nutritive characteristics of the final product. By their digestibility and amino acid content, soy proteins are very similar to proteins derived from animals. They also contain many essential amino acids, which are deficient in most of the cereals. The purpose of this work was to determine the effect of soy flour on quality of cookies. Wheat flour was supplemented with 35% of soy flour (full-fat toasted, low-fat toasted, defatted lightly toasted, toasted and soy protein concentrate). The supplementation of wheat flour with soy flour had affected nutritive value and sensory characteristics of cookies.