Characterisation of lady finger batters and biscuits by fluorescence spectroscopy-Relation with density, color and texture

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 896-909

  Allais, Irène ^a   Edoura Gaena, Roch Boris ^a   Dufour, Éric ^b  

^a CEMAGREF   (France)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Aeration; Biscuit; Cake batter; Color; Fluorescence spectroscopy; Texture

Indexed keywords

COLOR; FLUORESCENCE; FOOD PROCESSING; SPECTROSCOPIC ANALYSIS; TEXTURES;

AERATION; BISCUIT; CAKE BATTER; FLUORESCENCE SPECTROSCOPY;

FOOD PRODUCTS;

EID: 33745656774     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.08.017     Document Type: Article

References (37)

1. Allais, I., Edoura-Gaena, R. B., Gros, J. B., & Trystram, G. (in press). Influence of egg type, pressure and mode of incorporation on density and bubbles distribution of a lady finger batter. Journal of Food Engineering.
2. Allais I., Viaud C., Pierre A., and Dufour E. A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters. Meat Science 67 2 (2004) 219-229
3. Bertrand D., and Scotter C.N.G. Application of multivariate analyses to NIR spectra of gelatinized starch. Applied Spectroscopy 46 (1992) 1420-1425
4. Bourne M.C. Texture profile analysis. Food Technology 32 7 (1978) 62-66 72
5. Campbell G.M., and Mougeot E. Creation and characterisation of aerated food products. Trends in Food Science and Technology 10 9 (1999) 283-296
6. Cauvain S., and Cyster J. Sponge cakes technology. Research Review 2 (1996) 1-43
7. Chang Y.I., and Chen T.C. Functional and gel characteristics of liquid whole egg as affected by pH alteration. Journal of Food Engineering 45 4 (2000) 237-241
8. Cronin K., and Preis C. A statistical analysis of biscuit physical properties as affected by baking. Journal of Food Engineering 46 4 (2000) 217-225
9. Dickinson E., and Stainsby G. Colloids in food (1982), Applied Science Publishers, London and New York
10. Devaux M.F., Robert P., Qannari A., Safar M., and Vigneau E. Canonical correlation analysis of mid and near infrared oil spectra. Applied Spectroscopy 47 (1993) 1024-1028
11. Dufour E., and Riaublanc A. Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks. Le Lait 77 (1997) 657-670
12. Dugre, E. (1996). Automatisation/Régulation des appareils de foisonnement en continu (p. 35). Centre Technique des Utilisateurs de Céréales de la Biscuiterie-Biscoterie, Massy.
13. Edoura-Gaena, R. B., Allais, I., Gros, J. B., & Trystram, G. (2004). A decision support system to control the aeration of a sponge finger batter. In Proceedings of the ICEF9, 7-11 March, Montpellier, France.
14. Fox P., Smith P.P., and Sahi S. Ultrasound measurements to monitor the specific gravity of food batters. Journal of Food Engineering 65 3 (2004) 317-324
15. Frencia, J. P., & Dufour, E. (2001). Procédé et dispositif de mesure de la tendreté de la viande animale ou de la fraîcheur du poisson. Patent PCT/FR024140, December 2001, France.
16. Hammershoj M., and Qvist K.B. Research note: Importance of hen age and egg storage time for egg albumen foaming. Lebensmittel-Wissenschaft und-Technologie 34 2 (2001) 118-120
17. Hodge D.G. Sponge cake technology and batter mixing. Baking Industries Journal 6 7 (1974) 11-12
18. Johnson F.A., Craig D.Q.M., Mercer A., and Chauhan S. The use of image analysis as a means of monitoring bubble formation in alginate rafts. International Journal of Pharmaceutics 170 2 (1998) 179-185
19. Jolliffe I.T. Principal component analysis (1986), Springer, New York
20. Kulmyrzaev A., Cancelliere C., and McClements D.J. Characterization of aerated foods using ultrasonic reflectance spectroscopy. Journal of Food Engineering 46 4 (2000) 235-241
21. Lostie M., Peczalski R., Andrieu J., and Laurent M. Study of sponge cake batter baking process. Part I: Experimental data. Journal of Food Engineering 51 (2002) 131-137
22. Lostie M., Peczalski R., Andrieu J., and Laurent M. Study of sponge cake batter baking process. Part II: Modeling and parameter estimation. Journal of Food Engineering 55 4 (2002) 349-357
23. Maache-Rezzoug Z., Bouvier J.-M., Allaf K., and Patras C. Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits. Journal of Food Engineering 35 1 (1998) 43-56
24. Massey A.H., Khare A.S., and Niranjan K. Air inclusion into a model cake batter using a pressure whisk: Development of gas hold-up and bubble size distribution. Journal of Food Science 66 8 (2001) 1152-1157
25. Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., Riou N., and Dufour E. Mouhous infrared and fluorescence spectroscopy for monitoring protein structure changes during cheese ripening. Lait 81 (2001) 509-527
26. Orthoefer F.T. Application of emulsifiers in baked foods. In: Hasenhuettl G.L., and Hartel R. (Eds). Food emulsifiers and their application (1997), Chapman & Hall, New-York 211-234
27. Parker, C. A. (1968). Apparatus and experimental method. In A. P.C. (Ed.), Photoluminescence of solutions with applications to photochemistry and analytical chemistry (Vol. 128-302). Amsterdam: Elsevier.
28. Poveda J.M., García A., Martín-Alvarez P.J., and Cabezas L. Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese. Food Chemistry 84 (2004) 29-33
29. Robert P., Devaux M.F., Mouhous N., and Dufour E. Monitoring the secondary structure of proteins by near infrared spectroscopy. Applied Spectroscopy 53 (1999) 226-232
30. Robert P., Devaux M.-F., Qannari A., and Safar M. Mid and near infrared study of carbohydrates by canonical correlation analysis. Journal of Near Infrared Spectroscopy 1 (1993) 99-108
31. Sagis L.M.C., de Groot-Mostert A.E.A., Prins A., and van der Linden E. Effect of copper ions on the drainage stability of foams prepared from egg white. Colloids and Surfaces A: Physicochemical and Engineering Aspects 180 1-2 (2001) 163-172
32. Sahi S. Forever blowing bubbles (food foams). Food Manufacture 71 6 (1996) 32-34
33. Sahi S.S., and Alava J.M. Functionality of emulsifiers in sponge cake production. Journal of the Science of Food and Agriculture 83 14 (2003) 1419-1429
34. Saporta, G. (1990). Probabilités-Analyse des données et statistique. Paris: Technip.
35. Thakur R.K., Vial C., and Djelveh G. Influence of operating conditions and impeller design on the continuous manufacturing of food foams. Journal of Food Engineering 60 1 (2003) 9-20
36. Van Aken G.A. Aeration of emulsions by whipping. Colloids and Surfaces A-Physicochemical and Engineering Aspects 190 3 (2001) 333-354
37. Zelch R. Batter cakes. Part II. Mixing. AIB Technical Bulletin 23 10 (2001) 1-8