Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G' (storage modulus) than those of G″ (loss modulus) in the temperature range of 20-90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough's starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.

A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data.

Honey adulteration is a major issue for European Union and its members because of an unfair practice of different producers and beekeepers, many adulterations involve the addition of sweet, concentrated syrups which may appear like honey. In our study we analysed the influence of adulteration of tilia honey with different syrups (such as corn, rice, inverted sugar, agave, maple syrups) in different percentages (5%, 10%, and 20% respectively) on physicochemical parameters (moisture content, L*, hab,cab, pH, free acidity, electrical conductivity (EC), 5-hydroxymetilfurfural (HMF), fructose, glucose, sucrose, turanose, trehalose, melesitose and raffinose) and impedimetric properties using electrochemical impedance spectroscopy. The impedimetric sensing was made using an electrochemical cell composed of two gold electrodes, and the frequency ranged between 0.1 kHz and 100 kHz. The impedimetric parameters (Z', Z″ and phase) and Randal circuit parameters can distinguish the authentic honeys from the adulterated ones (based on the adulteration agent and adulteration percentage, respectively). The partial least squares - discriminant analysis (PLS-DA) and support vector machines (SVM) were used in a binary mode to separate the authentic honeys from the adulterated ones, and the SVM proved to separate much better than PLS-DA.

Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.

The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn starch, sesame seed cake (SSC), walnuts seed cake (WSC), lemon juice, sunflower oil, mustard, sugar, salt, gelatin and water. Five different samples were prepared: one control lab sample (M) containing only corn starch and the other ingredients (without SSC and WSC), two samples (SO1 and SO2) with 2 and 4% of SSC (without corn starch and WSC) and two samples (WO1 and WO2) with 2 and 4% of WSC (without corn starch and SSC). Also, an egg-free commercial mayonnaise (CM) was purchased and used for comparison. Physicochemical (fat, protein, moisture, ash, carbohydrate, water activity, emulsion stability, viscosity, density and color), textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness), and sensory (aspect, color, texture/firmness, flavor, taste and acceptability) attributes of all samples were investigated. The results showed that carbohydrate content decreased in all four seed cakes samples compared to the control sample, while protein and fat content increased in all seed cakes samples, with the largest increases observed in the sesame seed cake samples. It was observed that the CM sample has a carbohydrate content value close to that obtained for the M sample, while the protein content has the lowest value for the CM sample compared to all samples analyzed. The stability of the emulsion gels increased from 70.73% (control sample) to 83.64% for the sample with 2% addition sesame seed cake and to 84.09% for the 2% walnut cake added, due to the coagulation capacity of the added cakes. The type and concentration of oil seeds cake added in emulsion gels affected their textural properties such as hardness, adhesiveness, gumminess, and chewiness. The hardness and adhesiveness of low-fat mayonnaise-like emulsion gels samples decreased with the addition of oil seeds cake. However, the addition of by-products improved the sensory properties of emulsion gels. This study provided a theoretical basis for the food industry's application of oilseed cakes, especially for the development of low-fat mayonnaise.