Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and stru...

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Autores principales:	Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Nilofar, Hafiz Muhammad Ahsan, Sana Irshad, Hassan Barakat, José M. Lorenzo, Mirian Pateiro, Shahida Anusha Siddiqui, Muhammad Inam-Ur-Raheem
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pectin average side chain length rheology LF-NMR cookies Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/18646503903e42388a591df1a987c7b3
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id	oai:doaj.org-article:18646503903e42388a591df1a987c7b3
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spelling	oai:doaj.org-article:18646503903e42388a591df1a987c7b32021-11-25T17:34:14ZEffect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies10.3390/foods101126922304-8158https://doaj.org/article/18646503903e42388a591df1a987c7b32021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2692https://doaj.org/toc/2304-8158Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% <i>w/w</i> of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (<i>p</i> < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies.Asad NawazEnpeng LiIbrahim KhalifaNoman WalayatJianhua LiuNilofarHafiz Muhammad AhsanSana IrshadHassan BarakatJosé M. LorenzoMirian PateiroShahida Anusha SiddiquiMuhammad Inam-Ur-RaheemMDPI AGarticlepectinaverage side chain lengthrheologyLF-NMRcookiesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2692, p 2692 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pectin average side chain length rheology LF-NMR cookies Chemical technology TP1-1185
spellingShingle	pectin average side chain length rheology LF-NMR cookies Chemical technology TP1-1185 Asad Nawaz Enpeng Li Ibrahim Khalifa Noman Walayat Jianhua Liu Nilofar Hafiz Muhammad Ahsan Sana Irshad Hassan Barakat José M. Lorenzo Mirian Pateiro Shahida Anusha Siddiqui Muhammad Inam-Ur-Raheem Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
description	Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% <i>w/w</i> of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (<i>p</i> < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies.
format	article
author	Asad Nawaz Enpeng Li Ibrahim Khalifa Noman Walayat Jianhua Liu Nilofar Hafiz Muhammad Ahsan Sana Irshad Hassan Barakat José M. Lorenzo Mirian Pateiro Shahida Anusha Siddiqui Muhammad Inam-Ur-Raheem
author_facet	Asad Nawaz Enpeng Li Ibrahim Khalifa Noman Walayat Jianhua Liu Nilofar Hafiz Muhammad Ahsan Sana Irshad Hassan Barakat José M. Lorenzo Mirian Pateiro Shahida Anusha Siddiqui Muhammad Inam-Ur-Raheem
author_sort	Asad Nawaz
title	Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
title_short	Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
title_full	Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
title_fullStr	Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
title_full_unstemmed	Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
title_sort	effect of structurally different pectin on dough rheology, structure, pasting and water distribution properties of partially meat-based sugar snap cookies
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/18646503903e42388a591df1a987c7b3
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Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

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