Instrumental evaluation of acoustic and mechanical texture properties of short-dough biscuits with different content of fat and inulin

Journal of Texture Studies

Volumn 45, Issue 3, 2014, Pages 226-234

  Błońska, Arleta ^a   Marzec, Agata ^a   Błaszczyk, Anika ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Acoustic emission; Inulin; Mechanical properties; Sensory analysis; Short dough biscuits

Indexed keywords

ACOUSTIC EMISSION TESTING; ACOUSTIC EMISSIONS; ACOUSTIC PROPERTIES; INSTRUMENTS; MECHANICAL PROPERTIES; PRINCIPAL COMPONENT ANALYSIS; TEXTURES;

BREAKING WORK; FAT CONTENTS; INSTRUMENTAL EVALUATION; INSTRUMENTAL METHODS; INULIN; SENSORY ANALYSIS; SHORT-DOUGH BISCUITS; TEXTURE PROPERTIES;

POLYSACCHARIDES;

EID: 84903189236     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12068     Document Type: Article

References (43)

1. Akalm, S.A., Karagozlu, C. and Unal, G. 2008. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. Eur. Food Res. Technol. 227, 889-895.
2. Akoh, C.C. 1998. Fat replacers. Food Technol. 52, 47-52.
3. Arifin, N., Koh, S.P., Long, K., Tan, C.P., Yusoff, M.S.A., Idris, N.A. and Lai, O.M. 2010. Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacyloglycerol-enriched margarines. J. Sci. Food Agric. 90, 943-948.
4. Baltsavias, A., Jurgens, A. and Vanvliet, T. 1999. Properties of short-dough biscuits in relation to structure. J. Cereal Sci. 29, 242-255.
5. Bayarri, S., Chuliá, I. and Costell, E. 2010. Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects. Food Hydrocoll. 24, 578-587.
6. Bouhnik, Y., Raskine, L., Simoneau, G., Vicaut, E., Neut, C. and Flourie, B. 2004. The capacity of nondigestible carbohydrates to stimulate fecal bifidobacteria in healthy humans: A double-blind, randomized, placebo-controlled, parallel-group, dose-response relation study. Am. J. Clin. Nutr. 80, 1658-1664.
7. Brennan, C.S. and Tudorica, C.M. 2008. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilisation of barley beta-glucan, guar gum and inulin. Int. J. Food Sci. Technol. 43, 824-833.
8. Chauvin, M.A., Younce, F., Ross, C. and Swanson, B. 2008. Standard scales for crispness, crackliness and crunchiness in dry and wet foods: Relationship with acoustical determinations. J. Texture Studies 39, 345-368.
9. Chen, J., Karllsson, C. and Povey, M. 2005. Acoustic envelope detector for crispness assessment of biscuits. J. Texture Studies 36, 139-156.
10. Chevallier, S., Colonna, P., Buleon, A. and Dellavalle, G. 2000. Physicochemical behaviours of sugars, lipids, and gluten in short dough and biscuit. J. Agric. Food Chem. 48, 1322-1326.
11. Duizer, L.M. 2001. A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures. Trends Food Sci. Technol. 12, 17-24.
12. Duizer, L.M. and Winger, R.J. 2006. Instrumental measures of bite forces associated with crisp products. J. Texture Studies 37, 1-15.
13. Foegeding, E.A., Daubert, C.R., Drake, M.A., Essick, G., Trulsson, M., Vinyard, C.J. and van de Velde, F. 2011. A comprehensive approach to understanding textural properties of semi- and soft-solid foods. J. Texture Studies 42, 103-129.
14. Franck, A. 2002. Technological functionality of inulin and oligofructose. Br. J. Nutr. 87, 287-291.
15. Ghotra, B.S., Dyal, S.D. and Narine, S.S. 2002. Lipid shortenings: A review. Food Res. Int. 35, 1015-1048.
16. Handa, C., Goomer, S. and Siddhu, A. 2012. Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies. J. Food Sci. Technol. 49, 192-199.
17. Kelly, G. 2008. Inulin-type prebiotics - a review: Part 1. Altern. Med. Rev. 13, 315-329.
18. Kipa, P., Meyer, D. and Jellema, R.H. 2006. Inulin improve sensoric and textural properties of low-fat yoghurts. Int. Dairy J. 16, 1098-1103.
19. Kita, A. 2011. Biscuit and snacks symposium 2010. Bakery and Confectionery Review (pol. Przegla{ogonek}d Piekarski i Cukierniczy) 1, 44-45. In Polish.
20. Laguna, L., Varela, P., Salvador, A., Sanz, T. and Fiszman, S.M. 2012. Balancing texture and other sensory features in reduced fat short-dough biscuits. J. Texture Studies 43, 235-245.
21. Lee, W.E., Deibel, A.E., Glembin, C.T. and Munday, E.G. 1988. Analysis of food crushing sounds during mastication: Frequency-time studies. J. Texture Studies 19, 27-38.
22. Lewicki, P.P., Marzec, A. and Ranachowski, Z. 2009. Acoustic properties of food. In Food Properties Handbook (M. Shafiur Rahman, ed.) pp. 811-841, Taylor & Francis Group, New York, NY.
23. Luyten, H., Plijter, J.J. and van Vliet, T. 2004. Crispy/crunchy crusts of cellular solid foods: A literature review with discussion. J. Texture Studies 35, 445-492.
24. Mamat, H., Abu Hardan, M.O. and Hill, S.E. 2010. Physicochemical properties of commercial semi-sweet biscuit. Food Chem. 121, 1029-1038.
25. Marzec, A. 2012. Textural properties of shortbread cookies in terms of their structure. Treatises and Mongraphs, Publications of Warsaw University of Life Sciences - SGGW. In Polish.
26. Marzec, A., Lewicki, P.P. and Ranachowski, Z. 2007. Influence of water activity on acoustic properties of flat extruded bread. J. Food Eng. 79, 410-422.
27. Marzec, A., Cacak-Pietrzak, G. and Gondek, E. 2011. Mechanical and acoustic properties of spring wheat versus its technological quality factors. J. Texture Studies 42, 319-329.
28. Marzec, A., Kowalska, H. and Suwińska, S. 2012. Influence of type and content of fat on acoustic properties of shortbread. Acta Agrophysica 19, 611-620.
29. Mendoza, E., Garcia, M.L., Casas, C. and Selgas, M.D. 2001. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci. 57, 387-393.
30. Meyer, D., Bayarri, S., Tárrega, A. and Costell, E. 2011. Inulin as texture modifier in dairy products. Food Hydrocoll. 25, 1881-1890.
31. Pareyt, B. and Delcour, J.A. 2008. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Crit. Rev. Food Sci. Nutr. 48, 1-16.
32. Polish Standard PN-84/A-88027 (1984). Confectionery and equipment. Determination of dry matter content. Polski Komitet Normalizacyjny. Warsaw, 1-5.
33. Rodriguez-Garcia, J., Laguna, L., Puig, A. and Hernando, I. 2013. Effect of fat replacement by inulin and textural and structural properties of short dough biscuits. Food Bioprocess Technol. 6, 2739-2750.
34. Roudaut, G., Dacremont, C. and Le Meste, M. 1998. Influence of water on the crispness of cereal-based foods: Acoustic, mechanical and sensory studies. J. Texture Studies 29, 199-213.
35. Saleem, Q., Wildman, R.D., Huntley, J.M. and Whitworth, M.B. 2005. Material properties of semi-sweet biscuits for finite element modeling of biscuit cracking. J. Food Eng. 68, 19-32.
36. Salvador, A., Varela, P., Sanz, T. and Fiszman, S.M. 2009. Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements and sensory analysis. LWT - Food Sci. Technol. 42, 763-767.
37. Stanisz, A. 2007. The Affordable Price Statistic Using STATISTICA PL Examples from Medicine, Vol. 3, Multivariate Analysis, pp. 228-230, StatSoft, Krakow, Poland.
38. Tarancón, P., Sanz, T., Salvador, A. and Tárrega, A. 2014. Effect of fat on mechanical and acoustical properties of biscuits related to texture properties perceived by consumer. Food Bioprocess Technol. 7, 1725-1735.
39. van de Wiele, T., Boon, N., Possemiers, S., Jacobs, H., Verstraete, W. and Flourie, B. 2007. Inulin-type fructans of longer degree of polymerization exert more pronounced in vitro prebiotic effect. J. Appl. Microbiol. 102, 452-460.
40. Vickers, Z.M. and Wasserman, S.S. 1979. Sensory qualities of food sounds based on individual perception. J. Texture Studies 10, 319-332.
41. Voisey, P.W. 1976. Instrumental measurement of food texture. In Rheology and Texture in Food Quality (J.M. DeMan, P.W. Voisey, V.F. Rasper and D.W. Stanley, eds.) pp. 79-141, AVI Publ. Co, Westport, CT.
42. Zoulias, E.I., Oreopoulou, V. and Kounalaki, E. 2002a. Effect of fat and sugar replacement on cookie properties. J. Sci. Food Agric. 82, 1637-1644.
43. Zoulias, E.I., Oreopoulou, V. and Tzia, C. 2002b. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. J. Food Eng. 55, 337-342.