Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage

摘要

In this study, we investigate the influence of flour replacement and sugar removal on the thermal and mechanical properties of frozen pancakes, along with the measurement of accompanying ice recrystallization. Results demonstrate that the moisture content and chemical composition of the pancakes influence their thermal properties. Sugars enabled the detection of glass transition temperature of pancake components: -11.8 +/- 0.3 degrees C. Pancakes containing refined wheat flour with sugars were most susceptible to increased chewiness (20.8 +/- 0.52 N to 54.8 +/- 4.55 N) during storage, while those containing whole wheat flour without sugars were most susceptible to changes in springiness upon thawing (0.62 +/- 0.03 to 0.74 +/- 0.03). Sugar-free pancakes were susceptible to increased ice crystal size due to temperature fluctuations (increase in equivalent diameter between 30% and 57%). Findings imply significant ice recrystallization in frozen pancakes of sugar free-recipe, while the use of whole wheat flour leads to changes in springiness. Pancakes containing whole wheat flour without sugars were the most robust, and need improvement to be closest to the control pancakes in terms of select properties. As a result, food product developer may consider changes in textural properties during storage that may affect consumer acceptability when formulating sugar-free, whole grain flour based-frozen foods.