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

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