with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

2 Department of Food Processing, Iranian Academic Centre for Education Culture and Research, Mashhad, Iran.

Abstract

Introduction: Nowadays, frozen dough technology is used to produce bakery, pastry & cakes products. On the other hand, extrusion plays a role as a high-performance process in the food industry, which, given its unique characteristics, can replace many common methods of food processing. This study was carried out aimed to investigate the effect of freezing methods (slow and rapid) and the storage time of frozen dough under freezing conditions on physicochemical and sensory properties of extruded and non-extruded sorghum flour for producing a gluten-free product suitable for Coeliac patients.

Materials and methods: In this study, extruded sorghum flour (an extruder with a temperature of 150-160°C, a moisture content of 14%, a speed of 150 rpm, feeding of 40 grams per minute and circular matrix with a diameter of 5 mm and, in the last step, using a grinding mill and 0.599 mm mesh, flouring is done), non-extruded sorghum flour (100%), Xanthan gum (1% w/w) were used in cookie dough formulation. Two types of slow and fast freezing were used to freeze the dough of cookie. Slow freezing according to the method provided by X.u et al. (2009) and Ke et al. (2013). In a fast freezing method, rapid cooling rooms were used at -40°C for 30 minutes. After freezing, the samples were placed in polyethylene bags and stored for 0, 2, 4, 6 and 8 weeks in a refrigerator at -18°C (X.u et al., 2009). For the thaw process, dough pieces were placed in a refrigerator at + 4°C for 16 hours (Maizani et al., 2012). Baking was performed in a microwave oven at 180°C for 14 minutes. The properties of the final product, such as the ratio of expandability (AACC 10-52), textural properties (cookie texture were carried out using a TA.XTplus Texture Analyzer (Walker et al, 2012)), total gelatinization and enthalpy temperature(Using the DSC device and temperature range 7-157°C and heating temperature 10°C/min), color, percentage of porosity, shell thickness (Image processing technique and ImageJ software) and sensory evaluation were investigated in a completely randomized factorial. Statistical analysis of the results was done using a factorial arrangement of completely randomized design and comparison of the meanings using Duncan's multiple range tests at 5% level. Data analysis was performed with three replications using SPSS 18 software.

Results & discussion: The gelatinization temperature decreased with increasing times of storage; however, the total enthalpy of the process was increased. The results showed that with increasing freezing rate, the gelatinization temperature increased significantly (P≤0.05), and the total enthalpy of the process decreased and the cookie from frozen dough containing extruded sorghum flour has the highest gelatinization temperature and the minimum total enthalpy value. With increasing times of storage, the dough chewiness decreased significantly (P≤0.05) and the adhesion and stiffness of the dough texture increased. The dough chewiness increased with the increase in the freezing rate, however, the adhesion and stiffness of the dough texture decreased and cookie dough containing extruded sorghum flour resulted in a significantly higher chewiness and lower adhesion and stiffness (P≤0.05) of the texture compared to the non-extruded sorghum cookie flour in both methods of freezing. The extensibility ratio has significantly decreased (P≤0.05) with increasing the times of storage. The extensibility ratio of cookie was significantly increased with the increase in freezing rate (P≤0.05) and non-extruded sorghum flour samples showed a lower extensibility ratio relative to the extruded sorghum flour cookies. The dough freezing method also had a significant effect on the final cookie quality (P≤0.05). The stiffness of the cookie texture from the frozen dough decreased by increasing the dough freezing rate and its tissue was softer and cookie samples containing extruded sorghum flour have a significantly lower tissue stiffness compared to other samples. The stiffness of the cookie tissue increased significantly (P≤0.05) with increasing times of storage. L* parameter (lightness) significantly decreased (P≤0.05) with increasing the times of storage and decreased the yellowness factor (b*) and increased the redness factor (a*) significantly (P≤0.05) for the cookie made from frozen dough. The freezing rate had a significant effect (P≤0.05) on the lightness of the cookies. The parameters L* and b* decreased by increasing the freezing rate and the colors of these cookies were darker. Cookies containing extruded sorghum flour had the lowest level of L* and b* and highest level of a*. The porosity% and thickness of crust of cookie decreased significantly (P≤0.05) with increasing times of storage. These parameters increased significantly with increasing freezing rate (P≤0.05) and tissue porosity and thickness of crust of cookies obtained from the frozen dough containing extruded sorghum flour was significantly higher (P≤0.05). The results of the kinetics of cookie mass transfer from frozen dough showed that the effective moisture diffusivity of cookie was reduced by increasing times of storage. Overall, the results showed that the process of extruding sorghum flour has improved the physicochemical properties of the cookie, and the fast freezing process improves the quality of the cookie made from frozen dough, and in this condition extruded flour sorghum can be used as a suitable alternative to wheat. Also, the use of frozen dough for cookie production can be a good way to supply this product.

Keywords

1. قیطران‌پور، آ. ،1392، بررسی تأثیر افزودن ایزوله پروتئین سویا بر کنتیک انتقال جرم، ویژگی‌های فیزیکی و روند انتقال جرم در آن، پایان‌نامه کارشناسی ارشد، دانشگاه فردوسی مشهد، گروه علوم و صنایع غذایی.
2. غیور اصلی، م. ع. ، حداد خداپرست، م. ح. و کریمی، م، 1387، تأثیر آنزیم آلفا آمیلاز و اسید اسکوربیک و بر خصوصیات رئولوژیکی خمیر و حجم مخصوص نان اشترودل، مجله پژوهش‌های عاوم و صنایع غذایی ایران، ۵۵- ۴۷.
3. Angioloni, A., Balestra, F., Pinnavaia, G.G., & Rosa, M.D., 2008, Small and large deformation tests for the evaluation of frozen dough viscoelastic behavior, Journal of Food Engineering, 87 (4), 527-531.
4. Annika, A., Ayse, A., & Ulf, S., 2011, Influence of bread preparation, frozen storage temperature and time, and fiber content, Sensory Evaluation of Bread., Master of Science Thesis in the Master Degree Programme Biotechnology, AYSE ALP Department of Chemical and Biological Engineering, Division of food Science, CHALMERS UNIVERSITY OF TECHNOLOGY, Goteborg, Sweden.
5. Asghar, A., Anjum, F. M., Butt, M. S., & Hussain, S., 2007, Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums, International. Journal of Food Engineering, 2-3.
6. Awika, J. M., & Rooney, L. W., 2004, Sorghum phytochemicals and their potential impact on human health, Phytochemistry, 65 (9), 1199-1221.
7. Bassinello, P.Z., Freitasb, D.D.G.C., Ascherib, J. L. R., Takeitib, C. Y., Carvalhoa, R. N., Koakuzua, S.N., & Carvalhoc, A. V., 2011, Characterization of cookies formulated with rice and black bean extruded flours, Procedia Food Science, 1, 1645 – 1652.
8. Caray, J.A., & Bemiller, J.N., 2003, Bread Staling:Moleculur Basis and control.Comprehensive, Reviews in Food Science and Food Safety, 2, 1-3.
9. Dendy, D.A.V., 1995, Sorghum and the millets: Production and importance, Pages 11-26 in: Sorghum and Millets, Chemistry and Technology. AACC International: St. Paul, MN.
10. FAOSTAT Agriculture Statistics Database, 2004, Food and Agriculture Organization of the United Nations (FAO), Rome, Italy.
11. Faraj, A., Vasanthan, T., & Hoover, R., 2004, The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours, Food Research International, 37, 517–525.
12. Gambus, H., Sikora, M., & Ziobro, R., 2007, The effect of composition of hydrocolloids on properties of gluten-free breads, ACTA Scientiarum Polonorum - Technologia Alimentaria, 6: 61-74.
13. Giannou, V., & Tzia, C., 2007, Frozen dough bread: Qualitt and textural behavior during prolonged storage – Prediction of final product characteristics, Journal Food Engineering, 79 (3), 929–934.
14. Ginnou, V., & Kessoglou, V., 2003, Quality and safety characteristics of bread made from frozen dough, Journal of Food science & Technology, 14, 99-108.
15. Gray, J., & Bemiller J., 2003, Bread staling: molecular basis and control, Rev in Food Science and Food Safety, 2, 1-21.
16. Guptaa, M., Bawa, A.S., & Abu-Ghannam, N., 2011, Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies, food and bioproducts processing, 89, 520–527.
17. Havet, M., Mankai, M., & Le Bail, A., 2000, Influence of the freezing condition on the baking performances of French frozen dough, Journal of Food Engineering, 45 (3), 139-145.
18. Herbert, W., 2006, Chemistry of gluten proteins, Journal of Food Microbiology, 240, 115-119.
19. X.u, H.N., Huang, W., Jia, C., Kim, Y., & Liu, H., 2009, Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat, Journal of Cereal Science, 49, 250–253.
20. Ilo, S., Schoenlechner, R., & Berghofe, E., 2000, Role of lipids in the extrusion cooking processes, Grasas y Aceites, 51(1-2), 97-110.
21. Jafari, M,. Koocheki, A., & Milani, E., 2017, Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates, Journal of Cereal Science, 75, 324-331.
22. Jia, C., Huang, W., Abdel-Samie, M.A.S., Huang,G., & Huang,G., 2011, Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase, Journal of Food Engineering, 105, 227–232.
23. Jinhee, Y.i., & William, L. K., 2009, Combined effects of dough freeing and storage conditions on bread quality factors, Journal of Food Engineering, 93, 495-501.
24. Ke, S., Hailong, Y.u., & Tung-Ching, L., 2013, A novel approach for improving yeast viability and baking quality of frozen dough by adding biogenic ice nucleators from Erwinia herbicola, Journal of Cereal Science, 57, 237- 243.
25. Kim, Y. S., Huang, W., DU, G., Pan, Z., & Chung, O., 2008, Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough, Food research international, 41, 903-908.
26. Koushki, M.R., Khoshgozaran Abras, S., & Azizi, M.H., 2011 Effect of flour type, freezing method and storage time on the quality of Barbari bread made from frozen dough, Iranian Journal Nutriton Science Food Technology, 5(4); 65–74 [in Persian].
27. Ktina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P., & Autio, K., 2006, Effects of sourdough and enzymes on staling of high-fibre wheat bread, LWT-Food Science Technology, 39:479-491.
28. Mandala, I. G., 2005, Physical properties of fresh and frozen, microwave-reheated breads, containing hydrocolloids, Journal of food engineering, 66, 291-300.
29. Martinez, M. M., Oliete, B., Roman, L., & Gomez, M., 2014, Influence of the addition of extruded flours on rice bread quality, Journal of Food Quality, 37(2), 83-94.
30. Matuda, T. G., Chevallier, S., Filho, P., Lebail, A., & Tadini, C. C., 2008, Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough, Journal of cereal science, 48, 741-746.
31. Meziani, S., Jasniewski, J., Gaiani, C., Ioannou, I., Muller, J. M. Ghoul, M., & Desobry, S., 2011, Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough, Journal of Food Engineering, 107, 358–365.
32. Meziani, S., Jasniewski, J., Gaiani, C., Ioannou, I., Muller, J. M. Ghoul, M., & Desobry, S., 2011, Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough, Journal of Food Engineering, 107, 358–365.
33. Meziani, S., Jasniewski, J., Ribotta, P., Arab-Tehrany, E., Muller, J.M., Ghoul, M., & Desobry, S., 2012, Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough, Journal of Food Engineering, 109, 538–544.
34. Naji-Tabasi, S., & Mohebbi, M., 2014, Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing, Food Measure, DOI 10.1007/s11694-014-9216-1.
35. Nakamura, T., Takagi, H., & Shima, J., 2009, Effects of iceseeding temperature and intracellular trehalose contents on survival of frozen Saccharomyces Cerevisiae cells, Cryob-iology, 58(2), 170– 174.
36. Patil, S.S., Rudra, S.G., Varghese, E., & Kaur, C., 2016, Effect of extruded finger millet (Eleusin coracan L.) on textural properties and sensory acceptability of composite bread, Food Bioscience, 14(2), 62-69.
37. Paykary M., Karim R., Aghazadeh M., & Kazemi M., 2012, Gluten free extruded products: a review, International conference on agricultural and food engineering for life (Cafei2012) 26-28 November 2012.
38. Ribotta, P.D., Perez, G.T., Leon, A.E., & Añon, M.C., 2004, Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough, Food Hydrocolloids, 18, 305–313.
39. Riha, W. E., Hwang, C. F., Karwe, M. V., Hartman, T. G., & Ho, C. T., 1996, Effect of cysteine addition on the volatiles of extruded wheat flour, Journal of Agricultural and Food Chemistry, 44, 1847–1850.
40. Ronda, F., GÃmez, M., Blanco, C.A., & Caballero, P.A., 2005, Effects of polynondigestible oligosaccharides on the quality of sugar-free sponge cakes, Food Chemistry, 90, 549-555.
41. Rooney, L.W., & Waniska, R.D., 2000, Sorghum food and industrial utilization, Pages 689-750 in: Sorghum: Origin, History, Technology, and Production. C.W. Smith and R. A. Frederiksen, eds. John Wiley and Sons: New York.
42. Rosell, C.M,. Rojas, J. A., & Benedito, C., 2001, Combined effect of different antistaling agents on the Pasting properties of wheat flour, European Food Research and Technology, 212, 473-476.
43. Sacchetti, G., Pinnavaia, G.G., Guidolin, E., & Dalla Rosa, M., 2004, Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack-like products, Food Research International, 37, 527-534.
44. Sakin, M., Kaymak-Ertekin, F., & Ilicali, C., 2007, Simultaneous heat and mass transfer simulation applied to convective oven cupcake baking, Journal of Food Engineering, 83(3), 463-474.
45. Shittu, T. A., Dixon, A., Awonorin, S. O., Sanni, L. O., & Maziya-Dixon, B., 2008, Bread from composite Cassava-wheat flour, II: Effect of cassava genotype and nitrogen fertilizer on bread quality, Food Reaserch International, 41: 569-578.
46. Taylor, J. R.N., Tilman J.S., & Scott R. B., 2006, Novel food and non-food uses for sorghum and millets, Journal of Ceral Science, 44, 252-271.
47. Torres, P.I., Ramirez-Wong, B., Serna-Saldivar, S.O., & Rooney, L.W., 1993, Effect of sorghum flour addition on the characteristics of wheat flour tortillas, Cereal Chemistry, 70, 8-13.
48. Vania, O.S., & Weibiao, Z., 2007, Frozen bread dough: Effects of freezing storage and dough improvers, Journal of Cereal science, 45,1-17.
49. Walker, S., Seetharaman, K., & Goldstein, A., 2012, Characterizing physicochemical changes of cookies baked in a commercial oven, Food Research International, 48, 249–256.
50. Yi, J., & Kerr, W.L., 2008, Combined effects of freezing rate, storage temperature, an storage time on the properties of frozen dough and baking performance of frozen dough, Journal of Food science, 42, 1474-1483.
51. Yi, J., & Kerr, W.L., 2009, Combined effects of freezing rate, storage temperature and time on bread dough and baking properties, LWT - Food Science and Technology, 42, 1474–1483.
CAPTCHA Image