Food Technology
Ghazal Shekari; Elnaz Milani; Elham Azarpazhooh
Abstract
IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary ...
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IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary fiber, has various applications in the meat products processing system as a stabilizer, fat substitute, structural components, etc. The addition of hydrocolloids also helps to improve the rheological properties of gluten-free products. The purpose of this research was to evaluate the effect of quinoa-corn mixed flour in the preparation of nugget batter as a gluten-free combination as an alternative to wheat flour, and also to investigate the effect of adding HPMC hydrocolloid on the final product characteristics. In this research, a rotatable central composite design was used to investigate the effect of two independent variables including different proportions of quinoa-corn flour (0-100, 50-50, 100-0%) and different levels of hydrocolloid (0.5-1-1.5%) on the quality characteristics of nugget. With the increase of quinoa replacement level, moisture content (0.60), batter pick up (138) and redness level 5.5 (a*) increased, and oil content (11), hardness (7.5), brightness level 41(L*), yellowness level 20(b*) decreased. The increase of HPMC also caused an increase in moisture content (0.59), brightness level (L*) of 0.39, batter pick up (137) and decrease in oil content (10) and hardness (7). Optimum conditions for the production of gluten-free nugget were determined by considering the optimal amounts for the production of high quality and healthy products, contained 90% quinoa and HPMC at a level of about 1%. Materials and Methods Corn flour was purchased from the pilot of Ferdowsi University of Mashhad. The de-saponified quinoa was prepared from Kashmir and then ground. In order to make the grains more uniform, both flours were sieved using a 30 mesh. Hydrocolloid hydroxypropyl methylcellulose was also prepared from Kian Shimi Mashhad. Oyla frying oil was used for frying the samples.The chicken nugget formulation was a mixture of 86% minced chicken, 10% onion, 1.5% garlic powder, 1% salt and 1.5% pepper. After complete mixing, these materials were poured into a freezer bag until a homogeneous and uniform mixture was obtained, and they were flatted until they reached the desired thickness (1 cm). Plastics containing chicken paste were stored in the freezer for 2 hours to facilitate cutting. Then molding was done with a circular mold with a diameter of 4 cm (Dehghan Nasiri et al., 2012).The batter formulation consisted of flour, water, baking powder, salt and hydrocolloids. In order to investigate the effect of quinoa and corn flours, and hydrocolloids, these substances were added to nugget water paste in different percentages (quinoa-corn ratio: 0-100, 50-50, 0-100 and hydrocolloids at the level of 1-1 / 5 -0.5%) and then mixed with water by mixer for 1 minute. The molded samples were first coated with flour and then immersed in the batter for 60 seconds and dripped for 30 seconds. Finally, deep frying was performed in the fryer at 170 ° C for 3.5 minutes. The fried samples were taken out of the fryer basket and the excess oil on the surface of the nuggets was removed with absorbent paper. The oil was changed after twice frying. After cooling the samples at room temperature, the tests such as moisture content, oil content, texture (hardness), color, batter pick up, peroxide and overall acceptance were performed.In this study, Design Expert 10.0.7 software and a rotatable central composite design to investigate the effect of two independent variables including different ratios of quinoa-corn flour (0-100, 50-50, 0-100%) and hydrocolloid (0.5-1-1.5%), Was used on the quality characteristics of the nugget. Finally, different models were fitted to the data obtained from the experiments and the best model was selected according to the results of analysis of variance. Results and DiscussionWith increasing quinoa replacement level, moisture content, redness (a*) and pH increased and oil content, batter pick up, texture (hardness), brightness (L*), yellowness (b*) and cooking loss decreased. Increasing the HPMC also increased the moisture content, brightness (L*), cooking loss, batter pick up, and decreased oil content and hardness. Optimum condition for production of gluten-free chicken nuggets, considering the appropriate properties was found to be 90% quinoa flour and 1% HPMC. Conclusion In general, it can be concluded that the addition of quinoa and HPMC leads to the production of high quality products with high moisture and low oil content and high nutritional value.
Negin Zangeneh; Hassan Barzegar; Mohammad Amin Mehrnia; Mohammad Noshad; Mohammad Hojjati
Abstract
Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation ...
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Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation to human health. In this research, the effect of adding different parts of oleaster (core powder, peel and flesh powder and whole powder) at different concentrations (5, 10 and 20%), on physicochemical and sensory properties of gluten free cakes were investigated. Flour structure, functional properties, unique taste, dietary fiber, minerals and phenolic content of oleaster has made it a good ingredient in bakery products, yoghurt, ice cream, baby foods, chocolate and cookies. Oleaster due to the high content of fiber and minerals could be used in preparing gluten free functional foods. Due to the high demand for gluten free products for celiac patients, our goal was formulation optimization of gluten free cake based on corn flour and oleaster. Materials and methods: Corn flour (Tarkhineh, Tehran), sugar (Zarin Alborz), vanilla and baking powder (Bartar Co.), egg (Telavang), sunflower oil (Ladan) and oleaster were purchased from a local shop in Ahvaz. After cleaning and removing impurities of oleasters, peel, flesh and core were separated, grinded and passed through mesh no. 35. Samples were kept in plastic bags at room temperature. Corn flour was partially (5, 10 and 20%) substituted with Powder of core, peel, flesh and whole oleaster. Moisture, pH, fat, protein, fiber, specific volume, textural properties, color and sensory properties of cakes were determined. Data were analyzed using a completely randomized design in SPSS and graphs were plotted using Excel. Results and discussion: Low nutritional value and low diversity of gluten free products are major problems for celiac patients. Food scientists are trying to increase the nutritional value of such products through the addition of functional ingredients. Results of the present research showed a significant effect of adding oleaster powder on the physicochemical and sensory properties of free gluten cake samples. By increasing oleaster powder, moisture content of cake samples was increased and the highest moisture content was seen in samples containing peel and flesh powder which is due to presence of hygroscopic constituents like fibers and sugars. The addition of oleaster powders was significantly increased ash of samples which is due to the higher mineral content of oleaster comparing to corn flour. Evaluation of the browning index showed a significant effect of oleaster powder. Crust browning index increased by increasing the powder level in all types of cake samples. The highest browning index was seen in samples containing 20% core powder and the lowest was in the control. The browning index increased because of a rising Maillard reaction due to the higher amount of monosaccharides in oleaster powder. By increasing oleaster powder, firmness of samples increased and the lowest and highest firmness was seen in samples containing peel and flesh and core powder respectively. During storage time, by rising oleaster powder level, firmness increased. A significant increase of firmness was due to decrement of volume and thickening air bubbles walls in cakes crumb. By increasing oleaster powder in cakes, fat and protein content decreased and fiber increased. The lowest fat content was seen in samples containing 20% core powder. Sensory evaluation of cakes approve that oleaster powder could be used as a functional ingredient in cake formulations due to its nutritional and functional properties.
Sepideh Etezazian; Mohammad Fazel; Hajar Abbasi
Abstract
Introduction: Sponge cake is one of the most demanded and consuming grain products, but due to its gluten content, it is not usable for patients with celiac disease. In recent years, gluten-free products have gained a great attraction. However, producing gluten-free products has several difficulties ...
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Introduction: Sponge cake is one of the most demanded and consuming grain products, but due to its gluten content, it is not usable for patients with celiac disease. In recent years, gluten-free products have gained a great attraction. However, producing gluten-free products has several difficulties such as lack of gluten viscoelastic network protein constituents, lower technological quality and advent of some quality problems in production including low volume and weak texture. Some compounds such as certain enzymes and gums with the aim of improving the texture, mouth feeling and general acceptance, as well as imitating viscoelastic properties of gluten could be employed in the formulation of gluten-free products to make them acceptable for the celiac patients. For this purpose, guar gum is used widely as a thickener and stabilizer for producing gluten-free products. Also, addition of enzymes to grains produce could help in increasing the holding water capacity, improving softness and dough flexibility, enhancing texture and final product’s volume. Furthermore, notwithstanding widely researches on the cake, comparing to other production, this production has low nutrition values yet. So, enriched cakes with dietary fiber and natural antioxidants, is one of the goals of the industry. The researches has shown that dried, powdered and extracted pomegranate peel has rich fiber, bioactive materials and high antioxidative characteristics. Therefore, the main purpose of the present research is to study the effect of replacing the pomegranate peel (0-12 %), Guar gum (0-1.5 %) and Hemicellulase enzyme (0-90 ppm), respectively on the physiochemical properties.
Material &Methods: Moisture content measurement of moisture by oven, density by using rapeseed seeds displacement method, hardness (STM 200 device), color index of crumb and crust by using CIE Lab colorimetric system that measure L* (brightness), a* (redness) and b* (yellowish), antioxidant activity with spectrophotometery method in 517 nm wavelength, and sensory properties of gluten-free sponge cake based on wheat starch. In association with sensory test,30 panelists was used for checking desirability of mouth texture, appearance texture, smell and taste, color, after-taste and general acceptance with six point hedonic test that they rated samples from most agreeability to most un agreeability. For this aim, the statistical plan of response surface method (RSM) of central composite design (CCD) with three variables and four central points were used and the texture test was applied four times and the other tests were applied three times. For this purpose the Design-Expert 7.0.0 software was utilized for determining of optimum point (a point in which the minimum density and hardness that this parameters considered as a blank in the cake limits), Duncan examination was used for comparing the average of data and analyze of data was implemented with SPSS 16 software.
Results & Discussion: The results have shown that increasing the percentage of pomegranate peel in the formulation, density and bright and yellowish cakes were decreased and moisture, a* index, DPPH and hardness were increased. From the other hand, increasing the amount of replacing the gum caused to increase density, moisture and hardness. Adding the enzyme had effect in decreasing the light of crust and increasing density and color index in the crust of the cake. Totally was determined pomegranate peel had more effect on the antioxidant activity, density, hardness and colorful properties. Guar gum had fewer effect on this parameters and played most important roll on moisture of cakes. About enzyme can say it didn’t have significant effect on properties of cakes. Then, the optimum points has been defined via the software that the amounts of pomegranate peel and the guar gum were estimated at 9.1 and 0.56 %respectively, and the amount for hemicellulase enzyme calculated as 0 ppm. After that, the properties of the optimum cake were compared with blank cake and in addition to previous tests, sensory test was also performed. Moreover moisture and hardness of optimum cake was investigated in during of 14 days storage (days of 1, 7 and 14).The results have shown the physical, chemical and texture properties of optimum cake were largely similar to the blank samples and the main difference was in taste sensory properties of pomegranate peel that will corrected with the use of flavor agents. Over time, also, moisture was decreased and hardness was increased primarily and decreased later in both of blank and optimum sample. Therefore, gluten-free cake based on wheat starch with 9.1 percent pomegranate peel and 0.56 percent guar gum can be used, that only doesn’t have adverse effect on its properties, but also is acceptable for celiac patient.
Sara Movahhed; Elham Kakaei; Hossein Ahmadi Chenarbon
Abstract
Introduction: The most important treatment for celiac disease is a gluten-free diet throughout the lifetime of the patient. Corn flour is one of the alternatives for wheat flour in baking of bread and bakery products that are of high nutritional value and because of lack of gluten are suitable for people ...
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Introduction: The most important treatment for celiac disease is a gluten-free diet throughout the lifetime of the patient. Corn flour is one of the alternatives for wheat flour in baking of bread and bakery products that are of high nutritional value and because of lack of gluten are suitable for people with celiac disease. Moreover, potato flour is one of the best wheat flour alternatives in bread-making and is consistent with that; and now, not only in production of bread but also in production of other bakery products. Hydrocolloids are a branch of additives which are widely used in food industry. One of the most widely used gum in food industry and bakery is hydroxy propyl methyl cellulose gum, which is a derivative of cellulose. Considering the above mentioned facts; the aim of this study was to prepate baguette bread with a mixture of equal parts of corn and potato flour with hydroxy propyl methyl cellulose gum. In this regard, the effect of different levels of gum on qualitative properties of produced baguette bread was investigated.
Materials and methods: Treatments included an equal mix of corn flour and potato flour with 0.25, 0.5, 0.75, 1% hydroxy propyl methyl cellulose gum were prepared. Different chemical tests such as moisture content determination, ash, proteins, fiber and pH measurement were performed on samples of corn and potato flour and after baking on baguettes bread. Yield of dough and bread was calculated in order to determine the strength of dough, porosity and hollow of bread. To evaluate the organoleptic characteristics of baguette bread samples, the analysis of properties of bread with the five senses were using. Staling test based on sense and instrument method at intervals 24, 48, 72 hours after baking was performed on all samples of gluten-free baguettes. Simon Henry method was used for determining the volume of the sample bread. In order to analyze the results of test, a completely randomized design with three replications was used and the means by Duncan's multiple range test, in probability level a=1% by SPSS software in 16 versions compared.
Results and discussion: According to results, addition of hydroxy propyl methyl cellulose gum causes yield of dough to increase significantly comparing to the control sample. Generally, gums are hydrophilic compoundsand usually they are interacting with water to reduce the spreadability and stability of the presence of water in the system. Also, adding HPMC gum, decreases yield percent of baguette gluten free bread comparing to contrl samples. Reason of diminishing returns of bread samples containing gum is structural nature of HPMC gum that is capable of properly maintaining carbon dioxide. But there was no significant difference in ash and protein that it was for structure of used gum. By adding HPMC gum, water content of samples in compared to C treatment increased due to the high water holding capacity of used gum. Also adding HPMC gum will increase the amount of fiber in samples containing gum compared to instance treatment. Moreover, HPMC gum increases the volume and improve the color appearance of baguette bread samples containing gum in compare to instance treatment (C) but there was no significant difference in uniformity characteristics of back of gluten-free baguettes samples. Its reason is because of gum hydrophilic property which by increasing the viscosity can keep gas in dough and bread. Color improvement of baguette bread samples containing gum is increasing browning reaction because of adding gum. According to the results, HPMC gum at level of 0.75 and 1% of weight had positive impact on internal characteristics of baguette. Increasing porosity of baguette bread containing gum and improving their hole and seeds shape is for gum ability to maintenance of carbon dioxide and increase bread volume, also this gum prevent dry and hardening of bread texture due to water absorption. Aroma of bread is depend on maylard and caramelization reaction, so scent in bread with suitable browning reactions, increased and as gums are effective in increasing browning reactions of maylard so has desired effect on bread aroma. Also more used gum, will reduce water consumption, improve freshness and softening of bread tissue due to the interaction of hydrocolloids with water and reducing water retention during cooking and was thus a positive effect on the texture of bread. According to results, adding HPMC gum in level of 0.75 and 1% causes the staling time to reduce in three 24, 48 and 72 hours after cooking baguette bread containing gum (by sensory and device) compare to the treatment C. Furthermore, adding HPMC gum increases the volume of baguette bread samples containing gum compare to the instance treatment (C). Volume increasing is because of hydrophilic properties of gum that improve dough spread and maintenance of CO2 gas.
Conclusion: According to the results, treatments containing 1% HPMC gum had the highest water content and fiber. The amount of ash and protein in the samples containing hydroxy propyl methyl cellulose to the instance samples had a slight increase, but this difference was not significant. On the other hand treatment containing 1% gum had the highest dough yields and the control sample had the lowest. Also, yields decreased with increasing gum than the control bread. Other treatments containing 1% gum had the highest privilege organoleptic than other treatments. Also according to the staling test results in sensory and device method, at intervals 24, 48 and 72 hours after baking, treatment with 1% gum has the lowest time of staling. Also treatment containing 1% gum had the most volume and the control the lowest one.
