Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads
We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap, facile method utilises a mixed agar-methylcellulose hydrogel, which was blended to produce a slurr...
Gespeichert in:
| Veröffentlicht in: | Food & function Jg. 8; H. 8; S. 2967 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Journal Article |
| Sprache: | Englisch |
| Veröffentlicht: |
England
01.08.2017
|
| Schlagworte: | |
| ISSN: | 2042-650X, 2042-650X |
| Online-Zugang: | Weitere Angaben |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| Abstract | We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap, facile method utilises a mixed agar-methylcellulose hydrogel, which was blended to produce a slurry of hydrogel microbeads. The pancake batter was mixed with a controlled volume percentage of slurry of hydrogel beads and cooked. From bomb calorimetry experiments, the composites were found to have a reduced caloric density that reflects the volume percentage of hydrogel beads mixed with the batter. Using this procedure, we were able to reduce the caloric density of pancakes by up to 23 ± 3% when the volume percentage of hydrogel beads initially used was 25%. The method is not limited to pancakes and could potentially be applied to various other food products. The structure and morphology of the freeze-dried pancakes and pancake-hydrogel composites were investigated and pores of a similar size to the hydrogel beads were found, confirming that the gel beads maintained their structure during the cooking process. There is scope for further development of this method by the encapsulation of nutritionally beneficial or flavour enhancing ingredients within the hydrogel beads. |
|---|---|
| AbstractList | We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap, facile method utilises a mixed agar-methylcellulose hydrogel, which was blended to produce a slurry of hydrogel microbeads. The pancake batter was mixed with a controlled volume percentage of slurry of hydrogel beads and cooked. From bomb calorimetry experiments, the composites were found to have a reduced caloric density that reflects the volume percentage of hydrogel beads mixed with the batter. Using this procedure, we were able to reduce the caloric density of pancakes by up to 23 ± 3% when the volume percentage of hydrogel beads initially used was 25%. The method is not limited to pancakes and could potentially be applied to various other food products. The structure and morphology of the freeze-dried pancakes and pancake-hydrogel composites were investigated and pores of a similar size to the hydrogel beads were found, confirming that the gel beads maintained their structure during the cooking process. There is scope for further development of this method by the encapsulation of nutritionally beneficial or flavour enhancing ingredients within the hydrogel beads.We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap, facile method utilises a mixed agar-methylcellulose hydrogel, which was blended to produce a slurry of hydrogel microbeads. The pancake batter was mixed with a controlled volume percentage of slurry of hydrogel beads and cooked. From bomb calorimetry experiments, the composites were found to have a reduced caloric density that reflects the volume percentage of hydrogel beads mixed with the batter. Using this procedure, we were able to reduce the caloric density of pancakes by up to 23 ± 3% when the volume percentage of hydrogel beads initially used was 25%. The method is not limited to pancakes and could potentially be applied to various other food products. The structure and morphology of the freeze-dried pancakes and pancake-hydrogel composites were investigated and pores of a similar size to the hydrogel beads were found, confirming that the gel beads maintained their structure during the cooking process. There is scope for further development of this method by the encapsulation of nutritionally beneficial or flavour enhancing ingredients within the hydrogel beads. We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap, facile method utilises a mixed agar-methylcellulose hydrogel, which was blended to produce a slurry of hydrogel microbeads. The pancake batter was mixed with a controlled volume percentage of slurry of hydrogel beads and cooked. From bomb calorimetry experiments, the composites were found to have a reduced caloric density that reflects the volume percentage of hydrogel beads mixed with the batter. Using this procedure, we were able to reduce the caloric density of pancakes by up to 23 ± 3% when the volume percentage of hydrogel beads initially used was 25%. The method is not limited to pancakes and could potentially be applied to various other food products. The structure and morphology of the freeze-dried pancakes and pancake-hydrogel composites were investigated and pores of a similar size to the hydrogel beads were found, confirming that the gel beads maintained their structure during the cooking process. There is scope for further development of this method by the encapsulation of nutritionally beneficial or flavour enhancing ingredients within the hydrogel beads. |
| Author | Thompson, Benjamin R Horozov, Tommy S Stoyanov, Simeon D Paunov, Vesselin N |
| Author_xml | – sequence: 1 givenname: Benjamin R orcidid: 0000-0002-8309-9522 surname: Thompson fullname: Thompson, Benjamin R email: V.N.Paunov@hull.ac.uk organization: School of Mathematics and Physical Sciences (Chemistry), University of Hull, Hull, UK. V.N.Paunov@hull.ac.uk – sequence: 2 givenname: Tommy S orcidid: 0000-0001-8818-3750 surname: Horozov fullname: Horozov, Tommy S email: V.N.Paunov@hull.ac.uk organization: School of Mathematics and Physical Sciences (Chemistry), University of Hull, Hull, UK. V.N.Paunov@hull.ac.uk – sequence: 3 givenname: Simeon D orcidid: 0000-0002-0610-3110 surname: Stoyanov fullname: Stoyanov, Simeon D organization: Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands and Laboratory of Physical Chemistry and Soft Matter, Wageningen University, 6703 HB Wageningen, The Netherlands and Department of Mechanical Engineering, University College London, Torrington Place, London WC1E 7JE, UK – sequence: 4 givenname: Vesselin N orcidid: 0000-0001-6878-1681 surname: Paunov fullname: Paunov, Vesselin N email: V.N.Paunov@hull.ac.uk organization: School of Mathematics and Physical Sciences (Chemistry), University of Hull, Hull, UK. V.N.Paunov@hull.ac.uk |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/28745751$$D View this record in MEDLINE/PubMed |
| BookMark | eNpNkEtLxDAUhYMozjjOxh8gWbqpJmnaJksZfMGACxXclTxuZ6ppMyYpUvzzVhzBcxb3LL574Z4TdNj7HhA6o-SSklxemarxhIiy2h6gOSOcZWVBXg__5RlaxvhGJuVSCimO0YyJihdVQefo6ymFwaQhtP0Gq95io5wPLWDj-xS8w77BWr1DGPEueDuhEesRJ-h2TqWfJa1SgoA_27TFg0tB4Q5cygLENibVJ9x4b7NNUBbwdrTBb8BhDcrGU3TUKBdhuZ8L9HJ787y6z9aPdw-r63VmeFGkjPNGylJSCQJyC8RQohpChdaaMco0LUA3glEB0BhRlJaqyaAULcucccYW6OL37vTBxwAx1V0bDTinevBDrKlkecV5VZAJPd-jg-7A1rvQdiqM9V9h7BsLL3H1 |
| CitedBy_id | crossref_primary_10_3390_gels9010001 crossref_primary_10_1080_87559129_2020_1858313 |
| ContentType | Journal Article |
| DBID | CGR CUY CVF ECM EIF NPM 7X8 |
| DOI | 10.1039/c7fo00867h |
| DatabaseName | Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed MEDLINE - Academic |
| DatabaseTitle | MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) MEDLINE - Academic |
| DatabaseTitleList | MEDLINE - Academic MEDLINE |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: 7X8 name: MEDLINE - Academic url: https://search.proquest.com/medline sourceTypes: Aggregation Database |
| DeliveryMethod | no_fulltext_linktorsrc |
| Discipline | Diet & Clinical Nutrition |
| EISSN | 2042-650X |
| ExternalDocumentID | 28745751 |
| Genre | Journal Article |
| GroupedDBID | --- -JG 0-7 0R~ 4.4 53G 705 7~J AAEMU AAHBH AAIWI AAJAE AANOJ AARTK AAWGC AAXHV ABASK ABDVN ABEMK ABJNI ABPDG ABRYZ ABXOH ACGFS ACLDK ACPRK ADMRA ADSRN AEFDR AENEX AENGV AESAV AETIL AFLYV AFOGI AFRAH AFRZK AFVBQ AGEGJ AGRSR AGSTE AHGCF AKBGW ALMA_UNASSIGNED_HOLDINGS ANBJS ANUXI APEMP ASKNT AUDPV AZFZN BLAPV BSQNT C6K CGR CUY CVF EBS ECGLT ECM EE0 EF- EIF EJD GGIMP H13 HZ~ H~N J3I NPM O-G O9- P2P RAOCF RCNCU RNS RPMJG RRC RSCEA RVUXY SKF SKH SKJ SKM SKR SKZ SLC SLF 7X8 AAFBY AGMRB AKMSF |
| ID | FETCH-LOGICAL-c455t-44f996919e8e3de0c10af018bbb2212b15ebf8218eefc856d1a1a1eaa16632422 |
| IEDL.DBID | 7X8 |
| ISICitedReferencesCount | 6 |
| ISICitedReferencesURI | http://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=Summon&SrcAuth=ProQuest&DestLinkType=CitingArticles&DestApp=WOS_CPL&KeyUT=000407768600033&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D |
| ISSN | 2042-650X |
| IngestDate | Sun Nov 09 14:38:58 EST 2025 Wed Feb 19 02:42:56 EST 2025 |
| IsDoiOpenAccess | false |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 8 |
| Language | English |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c455t-44f996919e8e3de0c10af018bbb2212b15ebf8218eefc856d1a1a1eaa16632422 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ORCID | 0000-0001-6878-1681 0000-0002-0610-3110 0000-0001-8818-3750 0000-0002-8309-9522 |
| OpenAccessLink | https://hull-repository.worktribe.com/output/455462 |
| PMID | 28745751 |
| PQID | 1923744750 |
| PQPubID | 23479 |
| ParticipantIDs | proquest_miscellaneous_1923744750 pubmed_primary_28745751 |
| PublicationCentury | 2000 |
| PublicationDate | 2017-08-01 |
| PublicationDateYYYYMMDD | 2017-08-01 |
| PublicationDate_xml | – month: 08 year: 2017 text: 2017-08-01 day: 01 |
| PublicationDecade | 2010 |
| PublicationPlace | England |
| PublicationPlace_xml | – name: England |
| PublicationTitle | Food & function |
| PublicationTitleAlternate | Food Funct |
| PublicationYear | 2017 |
| SSID | ssj0000399898 |
| Score | 2.1375942 |
| Snippet | We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher... |
| SourceID | proquest pubmed |
| SourceType | Aggregation Database Index Database |
| StartPage | 2967 |
| SubjectTerms | Caloric Tests Cooking Flour - analysis Food Additives - chemistry Food Analysis Hot Temperature Hydrogel, Polyethylene Glycol Dimethacrylate - chemistry Methylcellulose - chemistry |
| Title | Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads |
| URI | https://www.ncbi.nlm.nih.gov/pubmed/28745751 https://www.proquest.com/docview/1923744750 |
| Volume | 8 |
| WOSCitedRecordID | wos000407768600033&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D |
| hasFullText | |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Na9wwEBVtN4de0jZJm-0XEwi5mVi2tZJOpbQNPbRLoG3Y26KPURKytbe2t7D0z3ek9SanQKEYfDEyRhpr3ozevGHsOBhTaV_ojFeuzKqYw1dKuCxIjkaQyehUIXfxRU6najbT50PCrRtolds9MW3UvnExR34akYiM6nT5u-WvLHaNiqerQwuNh2xUEpSJlC45U7c5lpy8r0rtcItYhUJgZLZVKC31qZOhiYheXt2PLpOXOXvyv9_3lO0O-BLebwziGXuA9R4bf7zGHk5gEAFdwHSrwb_P_nxLCrKpWhFM7YGe03sRBhI7NAGsucF2DcuNOmwHdg1R0irS6GiQTRKdEDO6sFr0rYGfuOgziuMjNq17CIkb3xqPcLX2bXOJC7BkW90B-3H26fuHz9nQkSFzlRB9VlWB4iPNNSosPeaO5ybkXFlrC_KBlgu0QRFqQAxOiYnnhi40hk-iLHxRPGeP6qbGQwYTYYLJtRFamMoXE1sWTksKV20VvJVhzI628zwni4_HGKbGZtXN72Z6zF5sFmu-3EhzzJN6vxT85T-MfsUeF9FHJzbfazYK9L_jG7bjfvfXXfs2mRLdp-df_wKS3NaW |
| linkProvider | ProQuest |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Structuring+and+calorie+control+of+bakery+products+by+templating+batter+with+ultra+melt-resistant+food-grade+hydrogel+beads&rft.jtitle=Food+%26+function&rft.au=Thompson%2C+Benjamin+R&rft.au=Horozov%2C+Tommy+S&rft.au=Stoyanov%2C+Simeon+D&rft.au=Paunov%2C+Vesselin+N&rft.date=2017-08-01&rft.eissn=2042-650X&rft.volume=8&rft.issue=8&rft.spage=2967&rft_id=info:doi/10.1039%2Fc7fo00867h&rft_id=info%3Apmid%2F28745751&rft_id=info%3Apmid%2F28745751&rft.externalDocID=28745751 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2042-650X&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2042-650X&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2042-650X&client=summon |