Table of Contents Author Guidelines Submit a Manuscript
Journal of Chemistry
Volume 2014, Article ID 936780, 8 pages
http://dx.doi.org/10.1155/2014/936780
Research Article

Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

1Organic Materials Laboratory, Department of Food Sciences, Abderrahmane Mira University, 06000 Bejaia, Algeria
2Nutrition and Food Technologies Laboratory, Department of Food Technologies, INATAA, University of Constantine, Ain El-Bey Road, 25000 Constantine 1, Algeria
3Ethnobotany Laboratory, Department of Biochemistry, Abderrahmane Mira University, 06000 Bejaia, Algeria
4Department of Research, Development and Quality Control, CEVITAL, 06000 Bejaia, Algeria

Received 29 September 2013; Revised 26 December 2013; Accepted 29 December 2013; Published 11 February 2014

Academic Editor: Hamadi Attia

Copyright © 2014 Anis Chikhoune et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. A. G. Marangoni and D. Rousseau, “Engineering triacylglycerols: the role of interesterification,” Trends in Food Science and Technology, vol. 6, no. 10, pp. 329–335, 1995. View at Google Scholar · View at Scopus
  2. N. A. Ibrahim, Z. Guo, and X. Xu, “Enzymatic interesterification of palm stearin and coconut oil by a dual lipase system,” Journal of the American Oil Chemists' Society, vol. 85, no. 1, pp. 37–45, 2008. View at Publisher · View at Google Scholar · View at Scopus
  3. H. C. Holm and D. Cowan, “The evolution of enzymatic interesterification in the oils and fats industry,” European Journal of Lipid Science and Technology, vol. 110, no. 8, pp. 679–691, 2008. View at Publisher · View at Google Scholar · View at Scopus
  4. F. Hasan, A. A. Shah, and A. Hameed, “Industrial applications of microbial lipases,” Enzyme and Microbial Technology, vol. 39, no. 2, pp. 235–251, 2006. View at Publisher · View at Google Scholar · View at Scopus
  5. G. R. List, T. L. Mounts, F. Orthoefer, and W. E. Neff, “Effect of interesterification on the structure and physical properties of high-stearic acid soybean oils,” Journal of the American Oil Chemists' Society, vol. 74, no. 3, pp. 327–329, 1997. View at Google Scholar · View at Scopus
  6. O. M. Laia, H. M. Ghazalia, F. Cho, and C. L. Chong, “Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage,” Food Chemistry, vol. 71, no. 2, pp. 173–179, 2000. View at Publisher · View at Google Scholar · View at Scopus
  7. Y. H. Hui, H. I. Corke de Leyn, W. K. Nip, and N. A. Cross, Bakery Products: Science and Technology, Wiley-Blackwell, Hoboken, NJ, USA, 2008.
  8. E. B. Özvural and H. Vural, “Utilization of interesterified oil blends in the production of frankfurters,” Meat Science, vol. 78, no. 3, pp. 211–216, 2008. View at Publisher · View at Google Scholar · View at Scopus
  9. S. P. Cauvain and S. L. Young, Baked Products: Science, Technology and Practice, Blackwell, New York, NY, USA, 2007.
  10. H. Zhong, K. Allen, and S. Martini, “Effect of lipid physical characteristics on the quality of baked products,” Food Research International, vol. 55, pp. 239–246, 2013. View at Google Scholar
  11. E. B. Bennion and G. S. T. Bamford, The Technology of Cakemaking, Blackie Academic and Professional, London, UK, 1997.
  12. N. Mirabella, V. Castellani, and S. Sala, “Current options for the valorization of food manufacturing waste: a review,” Journal of Cleaner Production, 2013. View at Publisher · View at Google Scholar
  13. M. Asadi, Beet-Sugar Handbook, John Wiley & Sons, Hoboken, NJ, USA, 2007.
  14. E. A. Wilderjans, K. Luyts Brijs, and J. A. Delcour, “Ingredient functionality in batter type cake making,” Trends in Food Science & Technology, vol. 30, pp. 6–15, 2013. View at Google Scholar
  15. L. V. Curtin, “Molasses—general considerations,” in Molasses in Animal Nutrition, pp. 1–10, National Feed Ingredients Association, West Des Moines, Iowa, USA, 1983. View at Google Scholar
  16. S. M. Miller, G. Lennie, and D. Clelland, “Fortifying native pasture hay with molasses-urea mixtures improves its digestibility and nutrient intake by weaner sheep,” Animal Feed Science and Technology, vol. 119, no. 3-4, pp. 259–270, 2005. View at Publisher · View at Google Scholar · View at Scopus
  17. R. Malbaša, E. Lončar, M. Djurić, and I. Došenović, “Effect of sucrose concentration on the products of Kombucha fermentation on molasses,” Food Chemistry, vol. 108, no. 3, pp. 926–932, 2008. View at Publisher · View at Google Scholar · View at Scopus
  18. B.-S. Wang, B.-S. Li, Q.-X. Zeng, and H.-X. Liu, “Antioxidant and free radical scavenging activities of pigments extracted from molasses alcohol wastewater,” Food Chemistry, vol. 107, no. 3, pp. 1198–1204, 2008. View at Publisher · View at Google Scholar · View at Scopus
  19. International Commission for Uniform Methods of Sugar Analysis, ICUMSA Methods Book, Bartens, Berlin, Germany, 2007.
  20. P. A. Sopade, S. B. Lee, E. T. White, and P. J. Halley, “Glass transition phenomena in molasses,” LWT—Food Science and Technology, vol. 40, no. 6, pp. 1117–1122, 2007. View at Publisher · View at Google Scholar · View at Scopus
  21. ISO, Corps gras d‘origines animale et végétale—détermination de la composition en acides gras par chromatographie en phase gazeuse, ISO, Geneva, Switzerland, 2000.
  22. H. Olbrich, The Molasses, Biotechnologie-Kempe GmbH, Berlin, Germany, 1963.
  23. O. S. Toker, M. Doganc, N. B. Ersözb, and M. T. Yilmazb, “Optimization of the content of 5-hydroxymethylfurfural (HMF)formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels,” Industrial Crops and Products, vol. 50, pp. 137–144, 2013. View at Google Scholar
  24. D. P. kulkarni, Cane Sugar Manufacture in India, The Sugar Technologists' Association of India, New Delhi, India, 1996.
  25. N. Sh. El-Gendy, H. R. Madian, and S. S. Abu Amr, “Design and optimization of a process for sugarcane molasses fermentation by Saccharomyces cerevisiae using response surface methodology,” International Journal of Microbiology, vol. 2013, Article ID 815631, 9 pages, 2013. View at Publisher · View at Google Scholar
  26. A. Arzate, Extraction et raffinage du sucre de canne, Revue de l’ACER (Centre de recherche, de développement et de transfert technologique en acériculture), 2005.
  27. E. Burezawa and F. Heitz, La cristallisation du sucre: des bases théoriques à la production industrielle, CEDUS, Paris, France, 1994.
  28. A. Merrien, A. Pouzet, M. Krouti, J. Dechambre, and V. Garnon, “Contribution à l’étude de l’effet des températures basses sur la composition en acide gras de l’huile des akènes de tournesol (oléique et classique),” Oléagineux, Corps Gras, Lipides, vol. 12, no. 6, pp. 455–458, 2005. View at Google Scholar
  29. H. Zhang, P. Smith, and J. Adler-Nissen, “Effects of degree of enzymatic interesterification on the physical properties of margarine fats: solid fat content, crystallization behavior, crystal morphology, and crystal network,” Journal of Agricultural and Food Chemistry, vol. 52, no. 14, pp. 4423–4431, 2004. View at Publisher · View at Google Scholar · View at Scopus
  30. F. Medeiros, M. de Abreu Casanova, J. C. Fraulob, and M. Trindade, “How can diet influence the risk of stroke?” International Journal of Hypertension, vol. 2012, Article ID 763507, 7 pages, 2012. View at Publisher · View at Google Scholar
  31. L. W. Kroh, “Caramelisation in food and beverages,” Food Chemistry, vol. 51, no. 4, pp. 373–379, 1994. View at Publisher · View at Google Scholar · View at Scopus
  32. L. Ait Ameur, Evolution de la qualité nutritionnelle des protéines de biscuits modèles au cours de la cuisson au travers d’indicateurs de la réaction de Maillard: intérêt de la fluorescence frontale, Institut National Agronomique de Paris, Paris, France, 2006.
  33. R. Chandra, R. N. Bharagava, and V. Rai, “Melanoidins as major colourant in sugarcane molasses based distillery effluent and its degradation,” Bioresource Technology, vol. 99, no. 11, pp. 4648–4660, 2008. View at Publisher · View at Google Scholar · View at Scopus
  34. T. P. Labuza, G. A. Reineccius, V. M. Monnier, J. O'Brien, and J. W. Bayens, Maillard Reactions in Chemistry, Food and Health, Woodhead Publishing, Cambridge, UK, 1998.
  35. W. L. Dills Jr., “Protein fructosylation: fructose and the Maillard reaction,” American Journal of Clinical Nutrition, vol. 58, no. 5, pp. 779–787, 1993. View at Google Scholar · View at Scopus
  36. C. Siret, Les composants chimiques des produits alimentaires, Techniques de l‘ingénieur, traité de Génie des procédés, Paris, France, 2004.
  37. M. Mathlouthi and P. Reiser, Le saccharose propriétés et application, Maloine, Paris, France, 1995.