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

Document Type : Research Article-en

Authors

1 Department of Food Science & Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Mollasani, Iran.

2 Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran.

3 Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Abstract

In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and corn flour significantly decreased L* value and increased a* value of crust and crumb of gluten free bread. Also, increased percentage of corn flour has led to decreased amount of FDL* that indicates the area appears less nonhomogeneous on surface of gluten- free bread. The results also showed that using complete flour of quinoa causes softness in bread due to the presence of bran and networking, therefore, resulting in increased contrast, homogeneity and entropy, and decreased energy and correlation of produced breads. The results of sensory analysis showed that all samples containing quinoa flour have higher overall acceptance score than that of the control treatment. Correlation analysis showed a good linear relationship between image features and overall acceptance of gluten- free bread. Results showed that the optimized Adaptive Neuro-Fuzzy Inference System (ANFIS model) provide best accurate prediction method for overall acceptance of gluten-free bread (R2= 0.994 and MSE= 0.0015) and it could be a useful tool in the food industry to design and develop novel products.

Keywords

Al-Mahasneh, M., Aljarrah, M., Rababah, T., Alu’datt, M., 2016. Application of Hybrid Neural Fuzzy System (ANFIS) in Food Processing and Technology. Food Engineering Reviews 8, 351-366.
Alencar, N.M.M., Steel, C.J., Alvim, I.D., de Morais, E.C., Bolini, H.M.A., 2015. Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT-Food Science and Technology 62, 1011-1018.
Alvarez-Jubete, L., Holse, M., Hansen, A., Arendt, E., Gallagher, E., 2009. Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat. Cereal chemistry 86, 511.
Elgeti, D., Nordlohne, S.D., Föste, M., Besl, M., Linden, M.H., Heinz, V., Jekle, M., Becker, T., 2014. Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science 59, 41-47.
Föste, M., Nordlohne, S.D., Elgeti, D., Linden, M.H., Heinz, V., Jekle, M., Becker, T., 2014. Impact of quinoa bran on gluten-free dough and bread characteristics. European Food Research and Technology 239, 767-775.
Jackman, P., Sun, D.-W., 2013. Recent advances in image processing using image texture features for food quality assessment. Trends in Food Science & Technology 29, 35-43.
Karimi, M., Fathi, M., Sheykholeslam, Z., Sahraiyan, B., Naghipoor, F., 2012. Effect of different processing parameters on quality factors and image texture features of bread. J Bioproces Biotech 2, 2-7.
Katina, K., Heiniö, R.-L., Autio, K., Poutanen, K., 2006. Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT-Food Science and Technology 39, 1189-1202.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79, 1033-1047.
Matuda, T.G., Chevallier, S., de Alcântara Pessôa 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.
Mogol, B.A., Gökmen, V., 2014. Computer vision‐based analysis of foods: A non‐destructive colour measurement tool to monitor quality and safety. Journal of the Science of Food and Agriculture 94, 1259-1263.
Mohebbi, M., Mehraban, M., Noshad, M., Adaptive Neuro Fuzzy Modeling of Moisture and Oil Content of Fried Mushroom.
Naji-Tabasi, S., Mohebbi, M., 2015. Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing. Journal of Food Measurement and Characterization 9, 110-119.
Noshad, M., Mohebbi, M., Ansarifar, E., 2015. Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image. Journal of Food Measurement and Characterization 9, 375-381.
Soukoulis, C., Lyroni, E., Tzia, C., 2010. Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content. LWT-Food Science and Technology 43, 1351-1358.
Stikic, R., Glamoclija, D., Demin, M., Vucelic-Radovic, B., Jovanovic, Z., Milojkovic-Opsenica, D., Jacobsen, S.-E., Milovanovic, M., 2012. Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. Journal of Cereal Science 55, 132-138.
Świeca, M., Sęczyk, Ł., Gawlik-Dziki, U., Dziki, D., 2014. Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality. Food chemistry 162, 54-62.
Yazar, G., Duvarci, O., Tavman, S., Kokini, J.L., 2017. Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties. Journal of Cereal Science 74, 28-36.
CAPTCHA Image