مقایسه اثر تیمار مایکروویو دانه ارزن و افزودن صمغ زانتان بر ویژگی‏های خمیر و خصوصیات فیزیکوشیمیایی و حسی کیک بدون گلوتن

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 استاد دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 گروه شیمی مواد غذایی،دانشکده علوم صنایع غذایی، دانشگاه علوم و کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

زمینه مطالعاتی: امروزه متداول‌ترین روش برای افزایش کیفیت محصولات بدون گلوتن استفاده از صمغ‌ می‌باشد. بر طبق مطالعات اخیر روش‌های اصلاح فیزیکی مانند تیمار مایکروویو می توانند برای بهبود خصوصیات عملکردی آرد و محصولات پختی بدون گلوتن مورد استفاده قرار گیرند. هدف: از این رو هدف از این پژوهش مقایسه اثر صمغ زانتان و تیمار مایکروویو دانه ارزن بر خصوصیات فیزیکوشیمیایی و حسی کیک بدون گلوتن می‌باشد. روش کار: در این پژوهش تاثیر صمغ زانتان در دو سطح صفر و 15/0 درصد و تیمار مایکروویو دانه ارزن در سه سطح رطوبت 10، 15 و 20 درصد و سه سطح زمان 30، 60 و 90 ثانیه با توان ثابت 900 وات بر خصوصیات فیزیکوشیمیایی و حسی خمیر و کیک بدون گلوتن حاصل از آرد ارزن و برنج (نسب 50 :50) بررسی و مقایسه شد. نتایج: طبق نتایج به دست آمده، تیمار مایکروویو دانه ارزن موجب کاهش ثقل ویژه و افزایش ویسکوزیته خمیر کیک بدون گلوتن شد (05/0p <). کیک حاوی آرد حاصل از دانه‌های تیمار شده در رطوبت 20 درصد و زمان60 و90 ثانیه به طور معنی‌داری دارای بالاترین میزان حجم، تخلخل و پذیرش حسی در مقایسه با نمونه کنترل و همچنین نمونه حاوی 15/0 درصد صمغ زانتان گردید (05/0p <). همچنین تیمار حاوی آرد حاصل از دانه ارزن تیمار شده در رطوبت 20 درصد و زمان 90 ثانیه دارای نرمترین بافت و بالاترین میزان محتوی رطوبت طی نگهداری بود (05/0p <). نتیجه‌گیری نهایی: براساس یافته‌های این پژوهش، تیمار مایکروویو دانه ارزن می‌تواند جایگزین مناسبی برای استفاده از صمغ در کیک بدون گلوتن باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake

نویسندگان [English]

  • Sima Mohajer khorasani 1
  • mehran alami 2
  • mehdi kashanineghad 3
  • Hoda Shahiri Tabarestani 4
1 MSc student of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
2 Associate Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
3 Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
4 Department of Food Chemistry, Faculty of Food Science and Technology, Gorgan Agricultural Sciences and Natural Resources University, Gorgan, Iran
چکیده [English]

Introduction: Today, the most common way to increase the quality of gluten-free products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and gluten-free baking products.
Material and methods: Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W.
Results and discussion: According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of gluten-free cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s.
Conclusion: According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a gluten-free cake.
Introduction: Today, the most common way to increase the quality of gluten-free products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and gluten-free baking products.
Material and methods: Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W.
Results and discussion: According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of gluten-free cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s.
Conclusion: According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a gluten-free cake.
Introduction: Today, the most common way to increase the quality of gluten-free products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and gluten-free baking products.
Material and methods: Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W.
Results and discussion: According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of gluten-free cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s.
Conclusion: According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a gluten-free cake.
Introduction: Today, the most common way to increase the quality of gluten-free products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and gluten-free baking products.
Material and methods: Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W.
Results and discussion: According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of gluten-free cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s.
Conclusion: According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a gluten-free cake.

کلیدواژه‌ها [English]

  • Gluten free cake
  • Millet
  • Rice
  • Microwave treatment
  • Xanthan gum
فرد پ، محمدزاده میلانی ج و کسایی م، 1395. ارزیابی خواص کیفی کیک لایه ای بدون گلوتن تهیه شده از آرد برنج و نخودچی، مجله پژوهش‌های صنایع غذایی، 27، 110-99.
AACC I, 2000. Approved Methods of the AACC, 10th ed. Association of Cereal Chemists, St. Paul, Minnesota.
Ashraf S, Saeed SMG, Sayeed SA and Ali R, 2012. Impact of microwave treatment on the functionality of cereals and legumes. International Journal of Agriculture and Biology 14: 356-370.
Bennion EB and Bamford GST, and Bent AJ, 1997. The Technology of Cake-making processes. Springer. US  251-274.
Blades M, 1997. Food allergies and intolerances: an update. Nutrition and Food Science 97: 146-151.
Delcour JA and HoseneyRC, 2010. Principles of Cereal Science and Technology. Third Edition. AACCI press. St. Paul, Minnesota.
Devi PB, Vijayabharathi R, Sathyabama S, Malleshi NG and Priyadarisini VB, 2014. Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. Journal of Food Science and Technology 51: 1021-1040.
Ertaş N, 2015. Effect of Wheat Bran Stabilization Methods on Nutritional and Physico‐Mechanical Characteristics of Cookies. Journal of Food Quality 38: 184-191.
Ertaş N, 2016. The effect of microwave, autoclave and hot air oven stabilized wheat bran substitution on nutritional and sensorial properties of flat breads. Journal of Food and Health Science 2: 147-158.
Fasano A and Catassi C, 2008. Celiac disease. New England Journal of Medicine 367: 2419-2426.
Fathi B, Aalami M, Kashaninejad M and Sadeghi Mahoonak A, 2016. Utilization of Heat‐Moisture Treated Proso Millet Flour in Production of Gluten‐Free Pound Cake. Journal of Food Quality 39: 611-619.
Gallagher E, Gormley T.R and Arendt EK, 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology 15: 143–152.
Gularte MA, Gómez M and Rosell CM, 2012. Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food and Bioprocess Technology 5(8): 3142-3150.
Haralick RM, Shanmugam K and Dinstein IH, 1973. Textural features for image classification. IEEE Transactions on Systems, Man, and Cybernetics 3(6): 610-621.
Hesso N, Loisel C, Chevallier S and Le-Bail A, 2014. Impact of pregelatinized starches on the texture and staling of conventional and degassed pound cake. Food and Bioprocess Technology 7: 2923-2930.
Jia, C, Huang W, Ji L, Zhang L, Li N and Li Y, 2014. Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter. Food Hydrocolloids 41: 227-232.
Lebesi DM and Tzia C, 2012. Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes. Innovative Food Science and Emerging Technologies 13: 207-214.
Levent NBH, 2013. Improvement of nutritional properties of cake with wheat germ and resistant starch. Journal of Food and Nutrition Research 52: 210-218.
Lorenz K and Kulp K, 1981. Heat-moisture treatment of starches. II. Functional properties and baking potential. Cereal Chemistry 58: 49-52.
Majzoobi M, Ghiasi F, Habibi M, Hedayati S and Farahnaky A, 2014. Influence of soy protein isolate on the quality of batter and sponge cake. Journal of Food Processing and Preservation 38: 1164-1170.
Marston K, Khouryieh H and Aramouni F, 2016. Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake. LWT-Food Science and Technology 65: 637-644.
Martínez MM, Marcos P and Gómez M, 2013. Texture development in gluten‐free breads: Effect of different enzymes and extruded flour. Journal of Texture Studies 44: 480-489.
Miyazaki M and Morita N, 2005. Effect of heat-moisture treated maize starch on the properties of dough and bread. Food Research International 38: 369-376.
Nandeesh K, Jyotsna R and Rao GV, 2011. Effect of differently treated wheat bran on rheology, microstructure and quality characteristics of soft dough biscuits. Journal of Food Processing and Preservation 35: 179-200.
Neill G, Ala’a H and Magee TR A, 2012. Optimisation of time/temperature treatment, for heat treated soft wheat flour. Journal of Food Engineering 113(3): 422-426.
Pérez-Quirce S, Ronda F, Lazaridou A and Biliaderis CG, 2017. Effect of microwave radiation pretreatment of rice flour on gluten-free breadmaking and molecular size of β-glucans in the fortified breads. Food and Bioprocess Technology 10: 1412-1421.
Pinkrova J, Hubackova B, Kadlec P, Prihoda J and Bubnik, Z, 2003. Changes of starch during microwave treatment of rice. Czech Journal of Food Sciences-UZPI (Czech Republic).
Purhagen JK, Sjöö ME and Eliasson AC, 2012. The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread. European Food Research and Technology 235: 265-276.
Qu C, Wang H, Liu S, Wang F and Liu C, 2017. Effects of microwave heating of wheat on its functional properties and accelerated storage. Journal of Food Science and Technology 54: 3699-3706.
Román L, Martínez MM, Rosell CM and Gómez M, 2015. Effect of microwave treatment on physicochemical properties of maize flour. Food and Bioprocess Technology 8: 1330-1335.
Saleh AS, Zhang Q, Chen J and Shen Q, 2013. Millet grains: nutritional quality, processing, and potential health benefits. Comprehensive Reviews in Food Science and Food Safety 12: 281-295.
 Schubert H and Regier M (Eds.), 2005. The Microwave Processing of Foods. Taylor and Francis US.
Sumnu G, Koksel F, Sahin S, Basman A and Meda V, 2010. The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens. International Journal of Food Science and Technology 45: 87-93.
Turabi E, Summu G and Sahin S, 2008. Rheological properties and quality of rice cakes formulated with defferent gums and an emulsifier blend. Food Hydrocolloids 22: 305-312.
Yadav DN, Patki PE, Sharma GK and Bawa AS, 2008. Effect of microwave heating of wheat grains on the browning of dough and quality of chapattis. International Journal of Food Science and Technology 43: 1217-1225.